Oatmeal Raisin Muffins
Moist, dairy-free, oatmeal raisin muffins topped with cinnamon sugar and finely chopped walnuts.
Yield: 1 dozen
  • 1 cup quick cooking oats (or a heaping cup of rolled oats chopped a bit in a food processor)
  • ¾ cup whole wheat flour
  • ¼ cup ground flaxseed
  • 1 Tbs baking powder
  • ½ tsp salt
  • ½ cup coconut oil
  • ½ cup almond milk
  • ¼ cup sucanat (or brown sugar)
  • ¼ cup honey
  • ½ cup applesauce
  • ½ cup raisins
  • ¼ cup finely chopped walnuts
  • 2 Tbs sucanat (or brown sugar)
  • 1 tsp cinnamon
  1. Stir together the oats, flour, flaxseed, baking powder, and salt.
  2. In a saucepan melt the coconut oil, add the almond milk, ¼ cup sucanat, and honey; stir until combined. (The mixture should be warm to the touch but not hot.)
  3. In a separate bowl combine the coconut oil mixture and applesauce.
  4. Mix in the flour mixture; stir in the raisins.
  5. Line a 12 cup muffin tin with paper liners. Pour the batter evenly into the cups.
  6. Combine the chopped walnuts, 2 Tbs sucanat, and cinnamon in a small bowl.
  7. Sprinkle over the tops of muffins. Press the topping gently into the muffins.
  8. Bake at 375 for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Recipe by Blog of Joy at http://blogofjoy.com/oatmeal-raisin-muffins/