Whole Wheat Oatmeal Raisin Muffins
  • Cooking Time: 18 minutes
  • Servings: 12
  • 1 1/4 cups whole wheat flour, sifted
  • 1 cup quick cooking oats
  • 3/4 cup wheat bran
  • 1/2 cup brown sugar
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup raisins
  • 1 cup applesauce
  • 1/2 cup fat free Greek yogurt
  • 1 TB vegetable oil
  • 1 TB honey (optional)
  • 1 large egg
  • 1 tsp vanilla
  • 2 TB or so of raw sugar (optional)
  • Cooking spray
  1. Preheat your oven to 375' F
  2. Spray 12 muffin tins with the cooking spray
  3. In a large bowl, combine the flour, oats, bran, brown sugar, baking powder, cinnamon, baking soda and salt. In a small bowl, combine the applesauce, yogurt, oil, honey, egg and vanilla.
  4. Make a well in the dry ingredients. Add the applesauce mixture to the dry ingredients and stir until just combined. You don't want to over stir or you'll end up with a dense muffin. (These aren't like cupcakes which require lots of beating).
  5. Spoon the mixture into the prepared muffin tins. Sprinkle the tops of each muffin with the raw sugar.
  6. Bake for 18 minutes or until the muffins spring back when touched in the center.
  7. Immediately remove from the tins and let cool a tiny bit before eating
The muffins were moist, light and very flavorful. I did some calculations and found out that each muffin is about 163 cal. They taste like those famous Vanishing Oatmeal Cookies