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In the kitchen with Kelley: Oatmeal raisin muffins
When my children were very young, I baked a lot of oatmeal raisin cookies. My boys were especially fond of them. And because they were made with oats, raisins and applesauce, I didn’t feel so bad about letting them have the cookies as treats.
But that was years ago — way before I began making a concerted effort to prepare and consume healthier fare. I’ve long since lost the recipe I used, and I wouldn’t bake a batch of those cookies now anyway. Instead, I bake oatmeal raisin muffins.
Dr. Mark Wiley says oatmeal is a good source of dietary fiber, which he calls “the essential piece of the wellness puzzle.” And Craig Cooper says it’s a good source of magnesium, which every organ in your body needs to some degree.
Oatmeal raisin muffins
Author: Kelley Martin
Prep time:
Cook time:
Total time:
Ingredients
- 5 cups rolled oats
- 2½ cups overripe bananas, mashed
- 1 teaspoon sea salt
- 5 tablespoons honey
- 2⅓ cups water
- ¼ cup plus 1 tablespoon coconut oil
- 2½ teaspoons pure vanilla extract
- ½ cup raisins* (or more, if you prefer)
Instructions
- Preheat oven to 375 degrees F and put 24 paper liners in muffin tins.
- In a large bowl, combine all dry ingredients and stir to mix well.
- In a separate bowl, combine and still all wet ingredients, including the bananas.
- Pour the wet ingredients into the dry ingredients and mix well.
- Pour the mixture into the paper liners and bake 25 minutes.
*Here’s a helpful hint for prepping raisins to make them tastier in baked goods. Put the raisins in a bowl and pour boiling water over them. Leave them in the water until they plump up, then drain completely. The raisins will remain plump and juicy even when baked.
By Kelley Martin
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