Raisin Oat Muffins

These raisin oat muffins use a clever trick: blending rolled oats in a blender until they turn into a fine, floury powder. No wheat flour needed. The result is a muffin with a nutty, wholesome flavor and a slightly denser crumb that oat lovers will appreciate.

Lemon juice stirred into skim milk creates a quick buttermilk substitute that reacts with the baking powder for a better rise. It also tenderizes the batter, keeping the muffins moist despite using egg whites instead of whole eggs and oil instead of butter.

Brown sugar adds a caramel sweetness that pairs naturally with the raisins and oats. The batter comes together fast with a simple fork or whisk. Just mix until the dry ingredients are moistened. Overworking oat-based batters makes them gummy, so a few lumps are fine.

Pro Tips

• Blend the oats in short pulses until they look like coarse flour. A few visible flakes are okay and add texture to the finished muffin.
• Don’t overfill the muffin cups. These rise well thanks to the buttermilk-baking powder reaction, so fill them about two-thirds full.
• Test with a toothpick at 18 minutes. Oat muffins can go from done to dry quickly.
• Store in an airtight container for up to 3 days, or freeze individually for grab-and-go mornings.

Variations

• Add a teaspoon of cinnamon and a pinch of nutmeg to the dry mix for a spiced version.
• Swap raisins for dried cranberries and fold in chopped walnuts.
• Drizzle tops with a thin maple glaze after cooling for a weekend treat.