Name: Cinnamon-Raisin Oatmeal Muffins
Prep time: PTM
Cook time: PTM
Yield: 12 muffins
Ingredients: 2 cups oat flour; 1 cup rolled oats; 1/3 cup Sucanat (dried cane juice); 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp sea salt; 1 1/2 tsp cinnamon; 1/2 tsp allspice; 1/4 tsp nutmeg; 1 cup unsweetened non-dairy milk; 1/4 cup maple syrup; 1/2 TBS lemon juice; 1/2 cup (heaping) applesauce; 1/2 cup (heaping) mashed banana; 1 tsp vanilla; 1/2 cup raisins

Cinnamon-Raisin Oatmeal Muffins

These muffins are dense and filling. My friend from London says they taste like English bread pudding, without all the fat.

CourseBaked Goods, Muffins

Servings

12muffins

Servings

12muffins

Ingredients

2 cups oat flour
1cup rolled oats
1/3cup Sucanatdried cane juice
2tsp baking powder
1/2tsp baking soda
1/2tsp sea salt
1 1/2tsp cinnamon
1/2tsp allspice
1/4tsp nutmeg
1cup unsweetened non-dairy milk
1/4cup maple syrup
1/2TBS lemon juice
1/2cup (heaping) applesauce
1/2cup (heaping) mashed banana
1tsp vanilla
1/2cup raisins

Instructions

Preheat oven to 350.
Whisk together flour, oats, Sucanat, baking powder, baking soda, salt, cinnamon, allspice and nutmeg.
In a blender, combine applesauce, banana, non-dairy milk, lemon juice, maple syrup and vanilla.
Add wet ingredients to dry and stir to combine. Fold in raisins.
FIll muffin tins and, if desired, sprinkle oats, cinnamon and sugar on top. Bake 21-23 minutes.