Description
These easy raisin cinnamon oat muffins are a kid-friendly breakfast or snack option.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup rolled oats
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 large egg
- 1 cup milk
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup raisins
Instructions
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, oats, sugar, baking powder, baking soda, cinnamon, and salt.
- In a separate medium bowl, whisk together the egg, milk, vegetable oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the raisins.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- You can substitute buttermilk for regular milk for a tangier flavor.
- Add a sprinkle of cinnamon sugar on top before baking for extra sweetness.
- These muffins freeze well. Let them cool completely, then store in a freezer-safe bag or container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg