Oatmeal Muffin Recipe
with Yogurt and Raisins

This oatmeal muffin recipe with raisins and nuts is really delicious.

I absolutely love oatmeal muffins. I think they are pretty much my favorite muffins.

Whether you eat them for breakfast or as a healthy snack, homemade muffins are a much better alternative than store bought.

They are usually healthier and lower in fat and calories.

Plus, you make them yourself so you know exactly what is in them.

My personal opinion is that if you want to eat healthy, it starts in your kitchen by making most of what you eat.

Choosing Your Ingredients for Oatmeal Muffins

This muffin recipe is particularly good and is one I use often.

It’s healthier than the usual muffin recipe too with the addition of yogurt and whole wheat flour.

I love that there is a bit of cinnamon in this easy muffin recipe. Cinnamon and oats go so well together.

I put in a full 1 1/2 teaspoons of cinnamon because I love the flavor it gives the muffins. If you are not as much of a cinnamon fan as I am, feel free to cut it down to 1 teaspoon. Personally, I think you’ll love the flavor of the extra cinnamon in these muffins.

The recipe also calls for 1/2 cup of oil. You can use whatever oil you prefer. Olive oil will be too strong for this recipe, so I wouldn’t use it.

I suggest a good oil like avocado or grapeseed oil.

Coconut oil is another option that I have listed in the recipe ingredients. Organic coconut oil is a wonderful ingredient and a very healthy option to use in this recipe.

The only thing you have to note with coconut oil is that it is solid at room temperature, so you need to warm it a bit before you use it to make it liquid.

I love that these muffins are low sugar. The entire recipe for 12 muffins has only 1/3 cup of brown sugar. That’s pretty good when you compare it to many other muffin recipes, and MUCH better than the store bought variety. They tend to be full of sugar and are often more like cake than a muffin.

Tips for Your Oatmeal Muffin Recipe

I have a couple of tips for you that work really well for these oatmeal muffins and any other muffin recipe you might make.

Tip #1:

First of all, the flour.

The recipe suggests you use whole wheat flour, which I love. Of course you can substitute white all-purpose flour if you prefer, but I have a tip that helps with whole wheat flour.

Whole wheat flour still has the outer layer of the wheat kernel over it, so it tends to be a bit denser when it is used in baking. To keep the benefits of whole wheat flour but end up with a lighter muffin, I sift the flour before I use it.

Newer bakers may be new to sifting and not sure what a sifter is. It is a simple metal cylinder with a mesh at the bottom of it. You place the flour into the sifter and squeeze the handle to help the flour go through the mesh at the bottom into a bowl or on to a piece of waxed paper.

The flour that comes out of the sifter (whether you use white or whole wheat flour) will be lighter and airier.

Few people seems to recommend sifting flour any more and it’s a bit of a shame. It does make your baked goods a little lighter.

Tip #2:

This tip involves the mixing of the ingredients.

Muffin recipes always call for you to mix the dry ingredients and the wet ingredients separately, then bring them together.

It may seem like an extra step and an extra bowl, but it is really important.

You really need to mix the dry ingredients together well to make sure all of the ingredients are dispersed evenly. The same with the wet ingredients.

The problem is that over mixing makes muffins tough, so here is how that issue is solved.

Mix the dry ingredients and wet ingredients separately. Then mix them together.

When you bring them together to make the batter, just mix them enough to make sure everything is incorporated. You don’t want pockets of flour in your oat muffins of course, but don’t over mix the batter either.

What is over mixing? In this case it means beating it together the way you might with a cake batter.

For muffins, gently mix the dry and wet ingredients together and once they are incorporated fully – stop mixing.

Oatmeal muffins are so versatile. They are great for breakfast and make a pretty healthy snack for any time of day.

This is one of my favorite muffin recipes for breakfast. A piece of fruit, one of these oatmeal muffins and a bit of cheese. That’s a heavenly breakfast for me.

I hope you enjoy this wonderful oat muffins. They are one of my favorite muffin treats.

If you love a good oatmeal muffin recipe, have a look at these apple honey oatmeal muffins. They are really delicious too.

Browse all of the muffin recipes on Cookingnook.com here.

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