Fiber-Packed Whole Wheat Oatmeal Raisin Muffins
Elevate your breakfast routine with these delicious and nutrient-dense Fiber-Packed Whole Wheat Oatmeal Raisin Muffins. Perfectly sweetened with Splenda, these muffins are not only a great source of fiber but also bursting with the wholesome flavors of oats, dried fruits, and warm spices. With a moist and hearty texture, they make an ideal on-the-go snack or a delightful start to your day. Each muffin is packed with the essentials—whole grains, healthy fats, and protein—making them a satisfying choice for all ages.
N/A
Servings
200
Calories
18
Ingredients
Ingredients
whole wheat flour
1 cup (lightly spooned into measuring cup and leveled)
Splenda
1/4 cup (granulated sweetener substitute for sugar)
brown sugar
1/4 cup (packed)
wheat germ
2 tablespoons (untoasted)
wheat bran
2 tablespoons (none)
baking soda
1 1/2 teaspoons (none)
ground cinnamon
1 teaspoon (none)
salt
1/2 teaspoon (none)
quick-cooking oats
1 1/2 cups (none)
pitted dates
1/3 cup (chopped)
raisins
1/3 cup (none)
dried cranberries
1/3 cup (none)
low-fat buttermilk
1 cup (none)
canola oil
1/4 cup (none)
vanilla extract
1 teaspoon (none)
large egg
1 (lightly beaten)
boiling water
1/2 cup (none)
cooking spray
as needed (for greasing muffin pan)
Instructions
1
Begin by lightly spooning whole wheat flour into a dry measuring cup and leveling it off with a knife.
2
In a large mixing bowl, combine the whole wheat flour, Splenda, brown sugar, wheat germ, wheat bran, baking soda, ground cinnamon, and salt. Whisk the ingredients together until well blended.
3
Next, stir in the quick-cooking oats, chopped dates, raisins, and dried cranberries. Create a well in the center of the dry mixture.
4
In another bowl, whisk together the buttermilk, canola oil, vanilla extract, and lightly beaten egg until well combined.
5
Pour the wet mixture into the well of the dry ingredients, and stir gently until just combined—be careful not to overmix.
6
Carefully stir in the boiling water, ensuring a smooth batter forms. Allow the batter to stand for about 15 minutes to hydrate.
7
Preheat your oven to 375°F (190°C) during the resting period.
8
Coat a 12-cup muffin pan with cooking spray to prevent sticking.
9
Once the batter has rested, spoon it evenly into the prepared muffin cups. Fill each cup approximately 3/4 full.
10
Bake the muffins in the preheated oven for about 20 minutes, or until they spring back lightly when touched in the center. A toothpick should come out clean or with a few moist crumbs attached.
11
Remove the muffins from the oven and let them cool for a few minutes in the pan before transferring them to a wire rack to cool completely.
Nutrition Information
6
Fat
33
Carbs
5
Protein
4
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are the main benefits of Fiber-Packed Whole Wheat Oatmeal Raisin Muffins?
These muffins are nutrient-dense, high in fiber, and provide a satisfying start to the day with whole grains, healthy fats, and protein.
How many calories are in each muffin?
Each muffin contains approximately 200 calories.
What is the fiber content of one muffin?
Each muffin provides 4 grams of dietary fiber.
What type of flour is used in this recipe?
This recipe uses 1 cup of whole wheat flour, which should be lightly spooned and leveled.
Which sweetener substitutes are used in these muffins?
The recipe uses 1/4 cup of granulated Splenda alongside 1/4 cup of packed brown sugar.
What specific dried fruits are included?
The muffins contain a mix of chopped pitted dates, raisins, and dried cranberries.
What kind of oats should I use for this recipe?
You should use 1 1/2 cups of quick-cooking oats.
What is the purpose of adding boiling water to the batter?
Boiling water is stirred in at the end to ensure a smooth batter forms and helps hydrate the dry ingredients.
How long should the batter rest before baking?
The batter should stand for about 15 minutes to allow the ingredients to hydrate properly.
At what temperature should the muffins be baked?
The muffins should be baked in an oven preheated to 375°F (190°C).
How many muffins does this recipe make?
This recipe is designed to fill a standard 12-cup muffin pan.
How long do the muffins need to bake?
The muffins typically bake for about 20 minutes.
How much protein is in each muffin?
Each muffin contains 5 grams of protein.
What is the fat content per serving?
There are 6 grams of fat in each muffin.
How many carbohydrates are in one muffin?
Each serving contains 33 grams of carbohydrates.
What type of oil is recommended for this recipe?
The recipe calls for 1/4 cup of canola oil.
Is buttermilk required for these muffins?
Yes, the recipe uses 1 cup of low-fat buttermilk to add moisture and react with the baking soda.
Should the wheat germ be toasted?
No, the recipe specifically calls for 2 tablespoons of untoasted wheat germ.
How do I know when the muffins are finished baking?
They are done when they spring back lightly when touched in the center or when a toothpick comes out clean.
What spices are used to flavor these muffins?
The recipe includes 1 teaspoon of ground cinnamon and 1 teaspoon of vanilla extract for flavor.
What is the correct way to fill the muffin cups?
You should spoon the batter evenly into the prepared cups, filling each approximately 3/4 full.
How should the muffins be cooled?
Let them cool for a few minutes in the pan before transferring them to a wire rack to cool completely.
Can I use wheat bran in this recipe?
Yes, the recipe includes 2 tablespoons of wheat bran to increase the fiber content.
What size egg is needed?
The recipe requires one large egg, lightly beaten.
Is there any salt in this recipe?
Yes, it includes 1/2 teaspoon of salt.
What leavening agent is used?
The recipe uses 1 1/2 teaspoons of baking soda.
How should I prepare the muffin pan?
Coat the 12-cup muffin pan with cooking spray to prevent the muffins from sticking.
Is the texture of these muffins light or dense?
These muffins have a moist and hearty texture due to the whole grains and oats.
What makes these muffins a good on-the-go snack?
Their hearty texture and nutrient-dense ingredients make them a portable and satisfying choice for busy schedules.
Can I substitute the dried fruit?
While the recipe calls for dates, raisins, and cranberries, you can generally substitute other dried fruits in similar proportions.