Naturally sweet, chewy, and free from flour or added refine sugars, these Apple Raisin Oat Mini Muffins are packed with wholesome fiber and warm spices. They make a fantastic low-calorie, guilt-free snack or quick grab-and-go breakfast!
Why You’ll Love This Recipe
No Flour & No Added Sugar: Naturally sweetened with applesauce, fresh apples, and raisins.
High-Fiber & Filling: Oats keep you full for hours, supporting healthy digestion.
Meal-Prep Champion: Easy to bake in large batches and freeze for quick daily snacks.
Essential Kitchen Equipment
24-Cup Mini Muffin Pan: Perfect for baking bite-sized mini muffins.
Box Grater & Paper Towel: To shred apples and squeeze out excess moisture.
Ingredients
2 cups Old-fashioned rolled oats
1 cup Unsweetened applesauce
2 medium Apples, grated (excess juice squeezed out)
1/2 cup Raisins
2 large Eggs (or 2 flax eggs for vegan)
1 tsp Baking powder
1 tsp Ground cinnamon
1/2 tsp Ground nutmeg
1 pinch Salt
Optional: 2 tbsp chopped walnuts, pecans, or sunflower seeds for crunch
Step-by-Step Instructions
1. Prep Oven & Pan: Preheat your oven to 350°F (175°C). Lightly grease a 24-cup mini muffin tin with non-stick cooking spray or line with mini paper liners.
2. Grate Apples: Shred the apples using a box grater. Wrap the grated apples in a clean kitchen towel or paper towels and gently squeeze out excess juice to keep the batter from becoming too soggy.
3. Mix Wet Ingredients: In a large bowl, whisk together the eggs (or flax eggs) and unsweetened applesauce until smooth.
4. Combine Dry & Add-Ins: Add rolled oats, baking powder, cinnamon, nutmeg, and a pinch of salt to the wet mixture. Stir well. Fold in the grated apples, raisins, and optional nuts or seeds.
5. Fill Muffin Tin: Spoon the batter into the prepared mini muffin cups, filling each almost to the top (since there is no flour, they will not rise dramatically).
6. Bake: Bake for 15 to 18 minutes, or until the tops are golden brown and set to the touch.
7. Cool & Serve: Allow muffins to cool in the pan for 5 minutes, then transfer to a wire cooling rack. Enjoy warm or chilled!
Chef’s Tips
Let Oats Rest: Let the batter sit for 5 minutes before scooping into the pan so the oats can absorb the liquids for a better texture.
Make Flour-Texture Muffins: If you prefer a finer texture, pulse half of the rolled oats in a blender to create oat flour before mixing.
Nutritional Breakdown (Per Mini Muffin / 24 Servings Yield)
Servings: 24 mini muffins
Calories: ~45 kcal
Protein: 1.5g
Net Carbs: 8g
Fat: 0.8g
Frequently Asked Questions (FAQ)
How do I store these mini muffins?
Store in an airtight container in the refrigerator for up to 5 days, or freeze in a sealed bag for up to 3 months. Thaw in the microwave for 10–15 seconds before eating!