Raisin oat breakfast muffins are a great grab and go breakfast. These healthy muffins are made with oats, orange juice, honey, Greek yogurt and raisins. A complete breakfast in one!
These raisin oat breakfast muffins are not only great for breakfast but they also make perfect healthy snacks.
Simple to make, they contain no refined sugar or butter.
Plus, because I made them with oats, you can bet these muffins are pretty filling too.
You won’t be tempted to reach for any unhealthy snacks once you’ve had one of these!
Recently these muffins saved my life.
OK, so that’s a little bit extreme but let me explain. It happened just after the gym, early on a Tuesday morning a few weeks ago.
(Read the post how we follow the 80/20 rule for eating and you’ll get an idea of a typical week in our lives. My gym mornings during the week are Monday’s and Wednesday’s.)
It’s a short drive from the gym to my work in Glasgow City Centre, but it does involve negotiating one of Europe’s busiest Motorway bridges, The Kingston Bridge.
If anything happens on that bridge, traffic grinds to a halt.
Well guess what? That Tuesday morning something happened and traffic ground to a halt!
Now, normally I’d just roll my eyes, sigh and turn up the radio.
But that particular Tuesday for some reason after my gym session I was starving.
Normally I can hold off my stomach grumbling for the 30 minutes it takes me to get from the gym to my work where I can heat up my morning porridge in the microwave.
Not this morning though.
As we all sat in the backed up traffic staring at the stationary cars in front of us my stomach shouted “Feed me. FEED ME NOW!”.
Now, it just so happened that the previous evening I’d made a batch of these raisin oat breakfast muffins and I was taking them into work to trial them on out my work colleagues, as I do with most of my baked recipes.
In reaching round behind my chair I placed the plastic container containing these “life savers” onto the passenger chair and eagerly ripped off the paper case from a muffin, devouring it in practically one go.
Let me tell you, it was good. It was soon joined by another but, that was enough, because as I said these are pretty filling.
So that’s the story of how these breakfast muffins saved my life!
You know folks, even if I had made it halfway between the gym and my work, to that all famous green coffee shop to pick up my morning Americano, their store bought muffins wouldn’t have satiated me.
Even the so called “skinny” ones are packed with more fat and calories than you really want to know about.
No, there is only one solution in order to have healthy breakfast muffins. You’ve got to make them yourself.
My breakfast muffins are relatively low in fat and calories, and are packed with goodness, fibre and healthy fats.
They’re also extremely filling and not full of air like those ones I’ve mentioned!
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Other Popular Healthy Breakfast Muffin Recipes You Might Also Like
- Banana blueberry breakfast muffins. Say hello and good morning to these healthier, delicious breakfast muffins. Make your start to the day a good one!
- Skinny coconut and vanilla muffins. These are delicious healthier muffins! Made with Greek yogurt and no butter making them low fat and low calorie muffins!
- Dark chocolate raspberry muffins made with delicious fresh raspberries, teasing little pieces of dark chocolate and a sensational moist centre for only 200 calories each!
Coming Next Time on Neil’s Healthy Meals
Have a great weekend folks!
I’ll catch you next Tuesday for the penultimate post of our trip to Hawaii and San Francisco, seeing San Francisco on foot and by bus..
Hope you can join us then!
Raisin Oat Breakfast Muffins Recipe
Store your breakfast oat muffins for 2 – 3 days in a air-tight sealed container. If they last that long!
I’d also love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Raisin Oat Breakfast Muffins
- 160 ml orange juice
- 80 g honey
- 2 tbsp vegetable oil
- 2 tbsp low fat Greek yogurt
- 2 medium eggs , lightly beaten
- 250 g self-raising flour
- 1 tsp baking powder
- 60 g porridge oats
- 60 g raisins
- Pre-heat oven to 180C fan and line a 12-hole muffin tin with paper cases.
- In a bowl combine the wet ingredients, the orange juice, honey, oil. yogurt and beaten eggs together.
- In a separate bowl combine the dry ingredients, the flour, baking powder, porridge oats and raisins together.
- Fold the contents of the wet bowl into the dry ingredient bowl.
- Spoon the muffin mixture into the muffin cases. Each muffin case should be about ¾ full of the mixture.
- Bake in the centre of the oven for about 20 – 25 minutes. Check they are cooked through by inserting a wooden skewer which should come out clean.
- Place on a wire rack to cool.