Cinnamon Raisin Muffins

Single muffin on a dish. A stack of muffins is visible in the background.

Perfectly fluffy, moist, and lightly sweet! These whole wheat Cinnamon Raisin Muffins are mouthwateringly delicious, and perfect for snacks or hurried morning breakfasts. Plump, juicy raisins and warming cinnamon notes in every bite!

Course Bread, Breakfast, Brunch, Snack

Cuisine American

Diet Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 35

Cook Time 20

Total Time 55

Servings

Calories 124kcal

Author Laura Yautz

Equipment

Ingredients

1 ½ cup Whole Wheat Pastry Flour
2 tablespoon Cinnamon
1 tablespoon Ground Flax
1 ½ teaspoon Baking Powder
¾ teaspoon Baking Soda
¼ teaspoon Salt
¾ cup Unsweetened Nondairy Milk
½ cup Unsweetened Applesauce
½ cup Date Paste
1 teaspoon Vanilla
1 cup Raisins

Instructions

Preheat oven to 350° Fahrenheit.
Prepare the muffin tin. Line the cups with cupcake liners, and spray cupcake liners with nonstick cooking spray.
In a large bowl, mix the flour, cinnamon, flax, baking powder, baking soda, and salt together.
In a separate bowl, mix the milk, applesauce, date paste, and vanilla.
Pour the wet ingredients into the dry ingredients, and stir just until the batter comes together.
Add the raisins, and fold into the batter, being careful not to overmix the batter.
Divide the mixture into the 12 cups in the muffin pan.
Bake for 20-25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Cool in the pan for about 5 minutes, and then transfer to a wire rack to cool completely.

Nutrition