Your favorite oatmeal raisin cookie – in a lightened-up muffin form! Packed full of whole grains, walnuts, and raisins, AND with no refined sugars, these may just replace your beloved dessert.
Whew – this past week was a whirlwind! And when you’re reading this, I’ll be in a different kind of whirlwind. We’re going sailing on the bay again this weekend to continue Nate’s birthday celebrations! This was one of those weeks where I felt particularly scatterbrained and all over the place. When I’m on the road and traveling for work, I feel like I have a very exact schedule – workout, work at client site, dinner, and then park my butt in my hotel room in front of the TV and keep working. It’s not very exciting. When I’m remote and working from home, I feel like I try and crunch so much into the week because I want to take advantage of being at home and in San Francisco! So every day there was a lot going on, from work to double dates with friends to demo-ing to becoming a Spinning instructor again (!!) to dealing with my computer crashing to blogging to celebrating Nate’s birthday to all of the errands I can’t get done while I’m on the road. And Nate started his new job this week, so there was just a LOT going on!
After his first day at his new job, it became apparent that the snack selection at the start up was insufficient for my ravenous, health-conscious boyfriend. So a lightbulb went off in my head and it is now my mission to supply him with healthy and filling snacks that he can bring to work, because he’s been shoveling the dry-roasted edamame like it’s his job and avoiding the pop chips and pretzels. Enter – these muffins. They take the best flavors of the ultimate oatmeal raisin cookie – walnuts, plump raisins, cinnamon – and put it into a whole grain, no refined sugar, dairy free snacking muffin. Perfect for his breakfasts on the go or to munch on throughout the day. I can’t wait to supply his colleagues with a never-ending supply of snacks! Better to send them off to work than to keep them around the house with me, that’s for sure.
On a completely random note, our family dog LOVES oatmeal raisin cookies. Sally the labra-beagle enjoys Trader Joe’s oatmeal raisin cookies almost as much as she loves a good crispy fish skin. It probably just goes back to the fact that these are just such a classic. Dogs and humans alike love a good oatmeal raisin cookie. That’s why I decided that these would transfer over well to healthy muffin form – it’s such a tried-and-true mix of ingredients, you can’t screw it up! These made my kitchen smell amazing. Too bad Sally doesn’t live with me in San Francisco, she would have been a happy pup.
- ½ cup rolled oats, plus a couple extra pinches for dusting on the top of the muffins
- ½ cup whole wheat flour (or sub 1-1 gluten free flour, or use oat flour. If you use oat flour, the texture will be denser but that's how I like it!)
- 1 egg
- ¼ cup almond milk
- ½ cup raisins (I used golden and regular raisins)
- ¼ cup chopped walnuts
- 2 tsp cinnamon
- 2 tsp baking soda
- ⅓ cup coconut oil, melted
- ¼ cup maple syrup
- Coarsely ground salt
- Preheat the oven to 375 degrees F
- Line your muffin tins
- In a medium mixing bowl, mix all ingredients thoroughly
- Fill each muffin tin almost all the way to the top
- Sprinkle a little additional rolled oats over each muffin, and press gently
- Sprinkle a little salt over each muffin
- Bake for 20 minutes, until a knife comes out clean
- Let cool and enjoy!
- Store in the fridge
If you like this, you’ll love: PB&J Muffins