Oatmeal Raisin Muffins

• Vegetarian

• Produce

  • 1/2 cup Raisins

• Refrigerated

  • 1 cup Almond milk, plain
  • 2 Eggs

• Pasta & Grains

  • 1 1/2 cups Oats

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1/4 cup Brown sugar, packed
  • 1 tsp Cinnamon
  • 3/4 cup Flour
  • 1/2 tsp Salt
  • 1 tsp Vanilla

• Dairy

  • 1/4 cup Greek yogurt, plain

Found on cleaneatsfastfeets.com

Description

Ingredients

• 1 1/2 cups Oats
• 1 cup plain Almond Milk
• 1/4 cup Brown Sugar, packed
• 2 Eggs
• 1/4 cup Plain Greek Yogurt
• 1 tsp. Vanilla
• 3/4 cup Flour
• 1/2 tsp. Salt
• 1 tsp. Baking Soda
• 1 tsp. Baking Powder
• 1 tsp. Cinnamon
• 1/2 cup Raisins

Directions

• Preheat oven to 375 degrees. In a large mixing bowl, add the oats and the almond milk. Stir to combine. Stir in the brown sugar, the eggs, the yogurt and the vanilla until fully incorporated. Add in the dry ingredients from the flour through to the cinnamon. Mix until batter is just combined. Do not overmix. Fold in the raisins. Add the batter to a greased muffin pan. This recipe makes 10 large muffins (I know it irritates me too) or 12 medium sized ones. I like my muffins big. Bake for 15 to 18 minutes until tops are lightly browned and a toothpick inserted into the center comes out clean. Let sit in muffin pan an additional five minutes before transferring to a cooling rack.