These Healthy Oatmeal Raisin Muffins are just the sweet to add to your next brunch menu – delicious AND good for you! 

Healthy Oatmeal Raisin Muffins on a cooling rack.

If you’re a regular around these parts, you know that we are not the “healthy food” blog. But that doesn’t mean we don’t appreciate delicious food, good-for-you or not. 
 
This Healthy Oatmeal Raisin Muffins recipe is an example of that. They just so happen to be irresistible AND pretty darn wholesome. Nothing like having your cake – err, muffin – and eating it, too! 

Do these “healthy” muffins actually taste good? 

Many times healthy baking can be associated with tough, flavorless results. Not these muffins! In fact, these Healthy Oatmeal Raisin Muffins are not dense and heavy at all, despite the “tough” looking ingredients. They are remarkably light and tender with just the right amount of sweetness from the dried fruits. 

Healthy Oatmeal Raisin Muffins in a muffin pan. Store your ingredients in the freezer for longer shelf life. 

Concerned about buying a whole package of flaxseed for just one recipe? Don’t be! I don’t use whole wheat flour, wheat germ and flaxseed on a weekly basis, but I find they keep really well when tightly wrapped in the freezer.
 
P.S. Flaxseed and wheat germ are both great additions to smoothies in case you’re looking for another quick and easy way to use them.

I don’t love raisins. Can I substitute something else in this muffin recipe? 

Not a raisin fan? Pick any combination of fruits you like. I’ve done various combos of raisins, craisins, chopped dates and figs, depending on what I have in my pantry. And they all work great. 
 

Healthy Oatmeal Raisin muffins on a cooling rack.

Can you make these Healthy Oatmeal Raisin Muffins ahead of time? 

Prepping ahead for your upcoming brunch? These muffins freeze beautifully, which makes thema great option for weekend guests or even for a healthier afternoon carb fix. 
 

We love ALLLLL the muffins! Don’t miss some of our other favorite muffin recipes below: 

Chocolate Zucchini Muffins – Garnish with Lemon®

Banana Muffins – Spend with Pennies

Blueberry Lemon Poppy Seed Muffins – Garnish with Lemon®

Cranberry Orange Muffins – Saving Room for Dessert

Strawberry Rhubarb Muffins – Garnish with Lemon®

 

Make these Healthy Oatmeal Raisin Muffins ahead of time and pop them in the freezer. Simply pull one (or the whole batch) out whenever you need them. A great breakfast option for overnight guests!
Yield: makes 12 muffins

Healthy Oatmeal Raisin Muffins

Healthy Oatmeal Raisin Muffins
These Healthy Oatmeal Raisin Muffins are the best of both worlds - delicious AND good for you. Perfect for your next weekend brunch menu or as a tasty start to any day.
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes

Ingredients

  • 1 cup white whole wheat flour
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 tablespoons wheat germ
  • 2 tablespoons flaxseed meal
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups quick cooking or rolled oats
  • 1 cup raisins (or any other dried fruit combination - cranberries, figs, dates, etc.)
  • 1 cup buttermilk
  • 1/4 cup canola oil
  • 1 1/2 teaspoons vanilla
  • 1 egg, lightly beaten
  • 1/2 cup boiling water

Instructions

  1. Add first 8 ingredients in a large bowl and whisk together. Add oats and dried fruit. Stir to combine. Set aside.
  2. 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.
  3. Preheat oven to 375 degrees. Grease a twelve-cup muffin pan. Evenly divide batter among muffin cups using a batter scoop and bake for 20 minutes. Muffins will spring back lightly when touched. Remove from pan immediately and cool on a wire rack.

Notes

Recipe adapted from Cooking Light.

Nutrition Information:

Yield:

12

Serving Size:

1 muffin

Amount Per Serving: Calories: 214 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 16mg Sodium: 295mg Carbohydrates: 37g Fiber: 4g Sugar: 20g Protein: 4g