A new year calls for new eating habits, right? But that doesn’t mean we have to give up all the foods we love entirely. One of my biggest food weaknesses is baked goods. Not the cookies and bars, mind you (although those are never turned away at my house!), but rather the coffee cakes and scones and muffins that tempt me for my first meal of the day. Send me out to brunch or to a bed and breakfast, and I’m a lost cause when that basket of baked goods comes my way. Which is why I love, Love, LOVE these Healthy Oatmeal Raisin Muffins. This recipe allows me to have my muffin…and eat it, too.
These babies are stuffed full of wholesome ingredients that don’t threaten your resolution for healthier eating habits. I’m talking whole wheat flour, flaxseed and wheat germ. Yet even with all those hearty ingredients, these Healthy Oatmeal Raisin Muffins stay light and tender with just the right amount of sweetness from the dried fruits. Pick any combination of fruits you like. I’ve done all raisin as well as various combos of raisins, craisins, dates and figs, depending on what I have in my pantry. And they freeze beautifully so I can pop one out of the freezer whenever I need a carb fix without the guilt.
If this is what healthy eating tastes like, I’m all in.
- 1 cup whole wheat flour
- ¼ cup granulated sugar
- ¼ cup packed brown sugar
- 2 tablespoons wheat germ
- 2 tablespoons flaxseed meal
- 1½ teaspoons baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon salt
- 1½ cups quick cooking or rolled oats
- 1 cup dried fruit (raisins, dates, craisins, figs, etc.)
- 1 cup buttermilk
- ¼ cup canola oil
- 1½ teaspoons vanilla
- 1 egg, lightly beaten
- ½ cup boiling water
- Add first 8 ingredients in a large bowl and whisk together. Add oats and dried fruit. Stir to combine. Set aside.
- In a small bowl, stir together buttermilk, oil, vanilla and egg. Add buttermilk mixture to dry ingredients. Stir until just moist. Gently pour in boiling water and stir until incorporated. Let stand for 15 minutes.
- Preheat oven to 375 degrees. Grease a twelve-cup muffin pan. Evenly divide batter among muffin cups and bake for 20 minutes. Muffins will spring back lightly when touched. Remove from pan immediately and cool on a wire rack.