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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.
- 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)
- 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.