Whole Wheat Oat Raisin Muffins

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 238.4
  • Total Fat: 5.6 g
  • Cholesterol: 0.9 mg
  • Sodium: 278.5 mg
  • Total Carbs: 43.2 g
  • Dietary Fiber: 4.1 g
  • Protein: 6.7 g

View full nutritional breakdown of Whole Wheat Oat Raisin Muffins calories by ingredient
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Adapted from the Meatless Monday website Adapted from the Meatless Monday website
Number of Servings: 6


    3/4 cups old-fashioned rolled oats
    1/2 cup whole wheat flour
    1/4 cup packed light brown sugar
    1 teaspoons baking powder
    1/4 teaspoon baking soda
    1/4 teaspoon salt
    1/8 teaspoon allspice
    1/2 cup buttermilk
    1 1/2 tablespoons extra-light olive oil
    2 T egg substitute
    1/2 C raisins


Preheat the oven to 400 degrees Fahrenheit.

Line 6 muffin cups with paper liners.

Place the oats in a baking pan and bake, stirring once, until toasted and lightly browned, about
10 minutes. Transfer to a food processor and pulse until finely ground (original recipe calls for this step, but I skipped it and it all turned out ok).

Transfer the oats to a large bowl and stir in the flour, brown sugar, baking powder,
baking soda, salt and cinnamon.

In a medium bowl, stir together the buttermilk, oil and egg. Make a well in the center of
the oat mixture and pour in the buttermilk mixture, stirring until just combined. Fold in
the raisins. Do not overmix.

Spoon the batter into the muffin cups. Bake 15-17 minutes, or until the muffins are
golden and a toothpick inserted in the center comes out clean. Remove from the pan and
cool on a wire rack.

Number of Servings: 6

Recipe submitted by SparkPeople user JBUTTARS.

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