Made with rolled oats, raisins, unsweetened applesauce and almond butter, these Gluten Free Oatmeal Raisin Muffins are ready in only 30 minutes!
If you haven’t already guessed it, my favorite kind of muffins are oatmeal raisin. They’re sweet but not too sweet and they have a really great chewy texture. What’s not to love? Made with rolled oats, raisins, unsweetened applesauce and almond butter, these Gluten Free Oatmeal Raisin Muffins are ready in only 30 minutes and are the perfect after-dinner dessert or brunch pastry.
My love of oatmeal raisin really started when I was in elementary school. One of my older brothers began experimenting in the kitchen and would make recipes he found in an old, inexpensive paperback copy of the Better Homes & Gardens New Cookbook my mom had sitting on the shelf. My other brother and I would help and the type of recipes we often chose to make were of the pie, cookie and pizza variety 🙂
Typical teenagers.
Though we made many recipes during that time, the one we kept coming back to was one for a classic oatmeal raisin cookie. It was a flavor that everyone in the house enjoyed and a recipe that we always had all of the ingredients for in the pantry.
Since then, the oatmeal raisin combination has been my top choice for many things -bagels, scones, cookies, breads and muffins. If there was an oatmeal raisin ice cream flavor, it would probably be my favorite.
I’m sure it exists, right? Somewhere?
After thinking about my love of oatmeal raisin everything, I decided to take a crack at making something of my own.
Naturally, I made three failed batches of oatmeal raisin cookies.
I’m not exactly the best baker, and though I’m practicing and getting better each time, it’s definitely still a work in progress.
Luckily, something amazing happened – feeling disappointed and defeated, I picked up a “cookie” from the third batch (sure as hell didn’t look like a cookie), tasted it and immediately thought it would make a great muffin. It was too bread-y and moist to be a cookie, but it was too dense to be a cake. Muffin it is!
TOOLS USED TO MAKE THIS RECIPE:
Ingredients
- 2 1/4 cups rolled oats
- 1/2 cup light brown sugar
- 3/4 cup raisins
- 2 teaspoons baking soda
- 3 1/2 teaspoons ground cinnamon
- 3/4 cup + 2 tablespoons unsweetened applesauce
- 3 large eggs
- 3 tablespoons almond butter
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees. Line a 12-cup muffin tin with parchment paper liners.
- Blend 1 cup + 2 tablespoons of rolled oats in a blender on high until oats are ground into a powder to create an oat flour.
- In a large bowl, mix oat flour, remaining rolled oats, brown sugar, raisins, baking soda and ground cinnamon.
- In a medium bowl, whisk together applesauce, eggs, almond butter and vanilla extract.
- Add the wet ingredients into the dry ingredients and mix until well combined.
- Pour the batter into the lined muffin tin evenly.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let cool and enjoy!
Nutrition Information
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That muffins look healthy and tasty. Thanks for the recipe.
These are the best! I make them all the time with peanut butter instead of almond butter and love them.
Ooh, I love that you use peanut butter! Such a good idea! Thanks for letting me know – I’m happy you like them!
I’ve been making this as a breakfast cake for 3 weeks now, and somehow I’m still obsessed. I’ve tweeked it abit added a banana and a tablespoon of coconut oil. I don’t know how much longer I’ll be eating this but I love it! This is the first gluten free oat recipe that I’ve tried and really enjoyed. I’ll definitely be looking at the rest of your recipes :).
Thank you so much, Jeannette! I’m so happy I could help. Hopefully you’re not sick of it by now! haha
I’ve made these twice now in the past week, with variations on the recipe both times and I am in love with these muffins! Even my boyfriend loves them. I’ll be making them regularly from now on, they make a filling and healthy breakfast, are perfect for on the go, and keep exceptionally well. Thank you for the recipe!
Thanks so much! I’m so happy you love them!