Muffins are so good for breakfast or an anytime snack. I wanted to find a recipe that tasted great but was a bit healthier. Those huge muffins full of butter and sugar with frosting or a beautiful crumble over the top from coffee shops or the grocery store are awesome; but let's face it...they are dessert, not breakfast, or at least not an even semi-healthy breakfast.
This recipe was from WebMD so it's definitely healthier; but is still moist and delicious.
Oatmeal Raisin Cookie Muffins
(If you are like me and don't keep buttermilk on hand you can always add a tiny splash of vinegar to milk to sour it up as a substitute. Almond milk is my go-to milk and that works just fine too.)
Pre-heat oven to 400 degrees.
To the oat/buttermilk mixture add egg and mix well. Stir in brown sugar, pancake syrup, vanilla extract and canola oil. Stir until well combined.
In a separate bowl combine whole wheat flour, all-purpose flour, salt, baking powder, cinnamon and baking soda. Stir this mixture into the wet ingredients until the dry ingredients are completely moistened. Fold in raisins.
Prepare 10-12 muffin cups. The recipe called for 12 muffins but Husband likes more of the "muffin top" so I fill the cups a little extra and only get 10 muffins from the recipe.
Use a 1/4 cup measuring cup or a cookie scoop to fill the muffin cups equally. I like a cookie scoop; I feel like I have more control.
Bake for 20 minutes or until golden.
Of course they are awesome still warm out of the oven. They freeze very well too; just zap in the microwave a few seconds to warm them up again.