Cinnamon-Raisin Oatmeal Muffin Recipe. Vegan, Oil-Free, Low-Fat, Wheat-Free! Good for Breakfast, Snack or Dessert.

I was inspired to create these tasty muffins as I was preparing for a 5 hour flight for which I would be leaving my house at 5 a.m.  I knew it would be too early for my usual breakfast smoothie, and I was already planning on packing a PB&J sandwich for later in the day….what would I eat for breakfast?? God knows there wouldn’t be options on the plane.  Sure, I could have brought Starbuck’s oatmeal or McDougall’s instant oatmeal (great for travel) on with me but I wanted something different; something substantial, not too sweet, and didn’t need to be warmed.  Thus, these Cinnamon-Raisin Oatmeal Muffins were born!

Cinnamon-Raisin Oatmeal Muffins
Votes: 6
Rating: 3.5
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Rate this recipe!
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These muffins are dense and filling. My friend from London says they taste like English bread pudding, without all the fat.
Servings
12 muffins
Servings
12 muffins
Cinnamon-Raisin Oatmeal Muffins
Votes: 6
Rating: 3.5
You:
Rate this recipe!
Print Recipe
These muffins are dense and filling. My friend from London says they taste like English bread pudding, without all the fat.
Servings
12 muffins
Servings
12 muffins
Ingredients
Servings: muffins
Units:
Instructions
  1. Preheat oven to 350.
  2. Whisk together flour, oats, Sucanat, baking powder, baking soda, salt, cinnamon, allspice and nutmeg.
  3. In a blender, combine applesauce, banana, non-dairy milk, lemon juice, maple syrup and vanilla.
  4. Add wet ingredients to dry and stir to combine. Fold in raisins.
  5. FIll muffin tins and, if desired, sprinkle oats, cinnamon and sugar on top. Bake 21-23 minutes.
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