Category: Breakfast & Snacks

Whole Wheat Oatmeal and Raisin Muffins

Makes 12 large muffins

  • 1 cup whole wheat flour
  • ½ cup pure maple syrup
  • 2 Tablespoons ground flax seed
  • 1 ½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon sea salt
  • 1 ½ cups of cooking oats (not steal cut)
  • 1/3 cup chopped pitted dates
  • 1/3 cup raisins
  • 1/3 cup dried cranberries
  • 1 cup almond milk
  • ¼ cup coconut oil
  • 1 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • ½ cup boiling water

Preheat oven to 375 degrees

Combine flour and next 5 ingredients through salt in a large bowl and mix well. Stir in oats, dates, raisins and cranberries

In a saucepan over medium heat, combine milk, oil, vanilla and egg and whisk constantly until the coconut oil turns to liquid form. Remove from heat and pour over dry mixture.

Mix all ingredients together until well combined. Lastly, add the boiling water to your batter and mix. Allow to sit for a few minutes before spooning into muffin tins. Bake for 20 minutes.


When baking, substitute maple syrup, dark molasses, or pure honey for refined table sugar (white or brown), which is called for in most baked goods.

Substitute coconut oil (a much healthier option) for canola oil or butter, which is called for in most baked goods.

If you are out of dates, don’t sweat it! Try using dried apricots, prunes, or other currents as natural sweeteners.

Bake twice the amount and freeze for later!