Cinnamon Oatmeal Raisin Muffins Sweetened with Fruit

This muffin recipe was originally posted as chocolate cranberry oatmeal muffins. While these muffins were delicious, they also had a lot of added sugar in the chocolate chips plus a cup of white sugar, not to mention all the added sugar in the cranberries!

As my family’s baker and cook, I regularly read ingredient labels and am always endeavoring to reinvent sugary recipes into healthier recipes that still taste delicious.

My new muffin recipe is for cinnamon oatmeal raisin muffins that are sweetened mostly with fruit as well as a small amount of coconut sugar. I replaced the chocolate and cranberries with raisins and coconut flakes; however, I am interested in trying this recipe with unsweetened cacao chips. Let me know if you bake these muffins and make any changes or additions to the recipe.

These cinnamon oatmeal raisin muffins are wholesome, yet moist, and will become a family favorite for breakfasts and snacks!

Liquid Ingredients for Cinnamon Oatmeal Raisin Muffins:

2 eggs

4 Tbsp. melted butter

1/8 coconut oil (measured solid, melt after measuring)

1/4 c. plain, 0% fat Greek yogurt

2 bananas (ripe)

2 tangerines

1/2 c. apple sauce (unsweetened)

2 tsp. vanilla

1/2 water (add at the very end)

Dry Ingredients for Cinnamon Oatmeal Raisin Muffins:

1/3 or 1/2 c. coconut sugar

1 tbsp. baking powder

1/2 tsp. salt

1 tsp. cinnamon

1 c. 100% whole grain rolled oats (sprouted, quick oats)

1 c. flour (cassava or whole wheat)

1 c. raisins

1/2 c. unsweetened coconut flakes

Directions to Prepare Cinnamon Oatmeal Raisin Muffins:

1. Preheat oven to 375 degrees Fahrenheit, and prepare a muffin tin. I use avocado oil spray to prevent muffins from sticking .

2. Add eggs, melted butter, melted coconut oil, Greek yogurt, bananas, tangerines, apple sauce, and vanilla. Blend in blender until ingredients are liquid and well mixed.

3. Add coconut sugar, baking powder, salt, and cinnamon. Blend until combined with the liquid mixture.

4. Add oats, flour, raisins, and coconut flakes. Stir until ingredients are distributed and muffin mixture forms.

5. Add water to thin out the thickness of the muffin mixture.

6. Transfer mixture to muffin tin and bake for 20 minutes.

7. Remove the muffins from the oven and use a knife around the edge of the muffins to separate the sides. Allow muffins to cool a few minutes before removing from the muffin tin.

8. Recipe yields 12 muffins.

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