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Raisin & Oat Muffin

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Raisin & Oat Muffin

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Course: Breakfast
Cuisine: American
Keyword: Raisin & Oat Muffin
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Calories: 228kcal


  • 12 standard cupcake liners
  • 1 cup flour, whole wheat
  • 1/4 cup brown sugar
  • 1 tablespoon wheat germ
  • 2 tablespoon flaxseed, ground
  • 1 1/2 teaspoon baking soda
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cup oats, dry
  • 1 cup raisins, seedless
  • 1/2 cup water
  • 1 cup buttermilk
  • 1/4 tablespoon olive oil
  • 1 1/2 teaspoon vanilla extract
  • 1 large egg


  • Preheat over to 375 degrees. Place liners into muffin pan.
  • Place the first 7 ingredients into a large mixing bowl; mix well. Add in the oats and raisins; stir to combine. Begin to heat water to a boil paying attention as to not over-boil and lose some water through evaporation.
  • In a separate bowl, stir in the buttermilk, oil, vanilla and egg; blend well. Pour into the dry ingredients and stir until just combined, avoid over-mixing.
  • Pour in boiling water and stir in to blend water with other ingredients. Allow batter to sit for 15 minutes.
  • Fill muffin cups with an even amount of batter and then bake for 20 minutes or until a toothpick inserted comes out clean.
  • Remove from pan and allow to cool on the counter or on a wire rack.
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Calories: 228kcal | Carbohydrates: 36g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 304mg | Fiber: 4g | Sugar: 13g

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