Oatmeal raisin pecan muffins are a hardy, healthy choice for a snack, dessert, or quick breakfast.
This muffin started a trend at our house. I made some oatmeal raisin muffins one afternoon. I thought this healthy-ish muffin would be a good choice for a quick breakfast for Hubby. He is a big fan of having muffins available for snacking or a treat after dinner. I have been making muffins nearly every week since.
Hubby is a big fan of the combination of oatmeal and raisins. He told me about a thread in the baking section of Reddit discussing oatmeal raisin cookies and many comments mention preferring chocolate chips to raisins. I love that combination, but not him. He much prefers the raisins.
Elements:
Old Fashioned Oats: Otherwise known as rolled oats. Old-fashioned oats are less processed and hold up to the baking process better than quick oats.
Buttermilk: I make low-fat buttermilk by adding a splash of white vinegar to almond or skim milk.
Egg: Adds flavor and structure.
Brown Sugar: Brown sugar adds sweetness and warmth.
Maple Syrup: Adds sweetness and flavor.
Vanilla Extract: Vanilla extract adds a great touch to baked goods.
Canola Oil: Keeps the muffins moist.
Whole Wheat Flour: I have mentioned my love for all things grainy, such as my pizza dough.
Flour, Baking Powder & Baking Soda: Gives the muffins their structure and makes them rise.
Salt: Enhances the flavor.
Cinnamon: Makes the muffins taste and smell wonderful.
Raisins: Hubby had raisins every morning in his overnight oats, so we always have them available. Golden raisins are also delicious. I used to only like golden raisins.
Pecans: I grew up hating nuts in baked goods. Pecans have converted me. They add great flavor and a little crunch.
Preparation
You will start by combining the buttermilk and oats. This step lets the oats soak up the milk and soften. Similar to the process with overnight oats, but you don’t have to wait for an overnight soak. Let it sit in the refrigerator for about an hour.
While you wait, stir together the dry ingredients in a separate bowl.
After an hour, beat the egg into the oats and milk mixture. Then add sugar, syrup, vanilla, and oil. Beat the mixture until well incorporated. Add the dry ingredients and stir until just mixed. Fold in the raisins and chopped pecans. As always, we don’t want to over-mix to keep the muffins soft and light.
Divide the batter evenly between 12 muffin cups.
Bake until muffins are puffed and golden. Oatmeal raisin pecan muffins will look a little darker than some varieties due to the maple syrup and whole wheat flour.
Enjoy!
Oatmeal Raisin Pecan Muffins
Ingredients
- 1 cup old fashioned oats
- 1 cup low fat buttermilk
- 1 egg
- ¼ cup brown sugar
- ¼ cup maple syrup
- 1 tsp vanilla extract
- ¼ cup canola oil
- ½ cup whole wheat flour
- ½ cup all-purpose flour
- ½ tsp salt
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp baking soda
- ⅓ cup Raisins
- ⅓ cup pecans finely chopped
Instructions
- Combine oats and buttermilk in a large bowl; stirring until oats are moistened by the buttermilk. Refrigerate and let sit for one hour.
- Pre-heat oven to 400° F.
- To the oat/buttermilk mixture add egg and mix well. Stir in brown sugar, maple syrup, vanilla extract, and canola oil. Stir until well combined.
- In a separate bowl combine whole wheat flour, all-purpose flour, salt, baking powder, cinnamon, and baking soda. Stir this mixture into the wet ingredients until the dry ingredients are completely moistened. Fold in raisins and pecans.
- Prepare 12 muffin cups. Divide the batter equally between the muffin cups. They will be nearly full.
- Bake for 20 minutes or until golden.