Whole Wheat, Oatmeal and Raisin Muffins

September 27, 2012

I realized that the only muffins’ recipes I’ve posted so far were made with protein powder: double chocolate protein muffins, and pumpkin protein muffins. I don’t always bake with protein powder though; there are other several recipes for healthy muffins that I like to make.
This one, for instance, is amazing. A combination of wholesome ingredients to make some delicious muffins easy on calories. Packed with fiber, but with little sugar, and very little fat.

I know that by looking at the ingredient list one can be induced to think that these babies are just too healthy to be good or just plain boring or maybe dry. They’re not, trust me.

They are really really good and so easy to make you don’t have any excuse for not making them.
You can bake them vegan by using almond milk and flax egg instead of buttermilk and regular eggs. If you feel like, you can make them sugar free by substituting the brown sugar with some baking Splenda.
The tweaks are endless as long as you keep the core of the recipe intact. You’ll end up with some awesome tasting muffins.

Whole Wheat, Oatmeal And Raisins Muffins
Print this Recipe!
Adapted from Baking in America


1 cup / 4.5 oz / 125 gr all-wheat flour
4 tbsp wheat bran
½ cup / 3.5 oz / 100 gr firmly packed brown sugar
1 ½ tsp baking soda
½ tsp salt
1 tsp cinnamon
1 cup / 4.5 oz / 128 gr raisins (or other mixed dried fruits of your liking)
1 ½ cup / 4.8 oz / 135 gr rolled oats
2 eggs white (or 1 large egg)
1 cup / 237 ml reduced fat buttermilk (or almond milk)
¼ cup / 45 ml vegetable oil
½ cup / 125 ml boiling water
1 tsp vanilla extract


Preheat the oven to 375° F, and place a rack in the center. Put liners in muffin cups.
In a large bowl, stir together flour, wheat germ, brown sugar, baking soda, salt and cinnamon.
Add raisins and oats and mix well.
In a separate bowl, beat the egg whites, stir in the buttermilk, oil, and vanilla.
Add egg mixture to dry ingredients and stir with rubber spatula until well combined but do not overmix.
Add boiling water and stir in. The batter will be fairly thin; that’s how it’s supposed to be. Let stand for 15/20 minutes.
Spoon ⅓ cup batter into each muffin cup (they’ll be around ¾ full). Bake for about 20 minutes, until the muffins are well browned and spring back when gently pressed.
Remove the pan from the oven and wait for 5 minutes before removing muffins. Let them cool briefly on racks.

Nutrition facts

Each muffin scores around 240 calories, with 42 grams of carbs, 6 grams of fat, 7 grams of protein and 5 grams of fiber.
They’re so rich in taste and high in fiber that if you’re having one muffin for breakfast it will curb your appetite until lunchtime.

The Iron You


  1. Yuumy they look and sound delicious! : )

  2. They look awesome, they need to make over here soon!

  3. I'm going to make them for my husband for breakfast tomorrow, they might be a bit too healthy for him but I really hope they pass his test!

  4. These are beautiful and delicious. As you suggest I did my substitutions: spelt vs. all purpose flour, coconut oil vs vegetable oil, greek yogurt vs. buttermilk, flax meal vs wheat bran, xylitol vs. brown sugar. I had to add a 1/2 cup of water more since the greek yogurt is much thicker.

  5. These were very moist! For my taste, the recipe calls for too many raisins. I would use 1/2 cup next time. I could also taste the baking soda, so I might try baking powder instead.

  6. Excellent recipe! These are incredibly moist and very flavorful. I used cashew milk instead of buttermilk and made no other substitutions. Yum!