Oatmeal Raisin Muffins with Chia

Name: Oatmeal Raisin Muffins with Chia
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 muffins
Ingredients: 1 cup rolled oats; 1 cup almond milk (or any milk of choice); 1/2 cup brown sugar; 1/4 cup coconut oil, melted; 1 cup whole wheat flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon cinnamon; 1/2 teaspoon salt; 1/2 cup raisins; 2 tablespoons chia seeds; 1 teaspoon vanilla extract

Highlighted under: Baking & Desserts

When I first made these Oatmeal Raisin Muffins with Chia, I was thrilled by how they turned out. The combination of hearty oats and sweet raisins creates a balance that I can't resist. Adding chia seeds not only enhances the nutritional profile but also gives the muffins a lovely texture. Every bite feels wholesome and satisfying, making them perfect for breakfast or an afternoon snack. I love knowing that I'm indulging without the guilt, which keeps me coming back for more!

Created by

Emily

Last updated on 2026-01-30T21:58:27.798Z

I remember the first time I tried out this recipe; I was looking for a healthy yet delicious treat for my morning routine. The oatmeal gives the muffins a hearty base, while the sweet notes of cinnamon and raisins elevate the flavors beautifully. The chia seeds are a game-changer, absorbing moisture and adding a unique crunch that I absolutely adore!

To ensure the perfect texture, I suggest letting the batter rest for a few minutes before baking. This allows the oats to absorb some moisture and results in a softer muffin that’s still packed with flavor. Plus, these muffins freeze really well, so I often make a double batch for easy breakfasts on busy days!

Why You'll Love These Muffins
Nutritious ingredients that fuel your day
Perfectly sweet with a hint of spice
Great for meal prep or a healthy snack

Understanding the Ingredients

The rolled oats in this recipe serve as the backbone of the muffins, providing both texture and nutritional benefits. They add heartiness while contributing to the muffins' overall fiber content, which is essential for a satisfying breakfast option. If you're looking for a gluten-free version, opt for certified gluten-free oats. The additional ingredient of chia seeds not only brings a pleasant crunch but also acts as a binding agent, enhancing the muffins' structure without the use of eggs.

When it comes to the dairy aspect, almond milk is a fantastic choice as it adds a subtle nuttiness without overpowering the other flavors. However, feel free to use any milk of your choice such as soy, oat, or even whole milk. Substituting for a non-dairy alternative can cater to a larger audience, including those who are lactose intolerant or following a vegan diet.

Baking Tips for Success

While mixing the dry and wet ingredients, be careful not to overmix. Overmixing can lead to dense muffins instead of the light, fluffy texture you desire. Aim to combine just until no dry flour is visible, and small lumps are okay. This will help ensure that your muffins rise beautifully and have a tender crumb.

Keeping an eye on baking time is crucial. Each oven behaves differently, so start checking for doneness at the 20-minute mark. A toothpick inserted into the center should come out clean or with a few moist crumbs. Overbaking can lead to dry muffins, so it's always better to err on the side of caution when it comes to timing.

Ingredients

Muffin Ingredients

1 cup rolled oats
1 cup almond milk (or any milk of choice)
1/2 cup brown sugar
1/4 cup coconut oil, melted
1 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup raisins
2 tablespoons chia seeds
1 teaspoon vanilla extract

Mix well and prepare for baking!

Instructions

Prepare the Muffin Mixture

In a bowl, combine the rolled oats and almond milk. Allow this mixture to soak for about 10 minutes. Meanwhile, preheat your oven to 350°F (175°C) and line a muffin tin with liners.

Mix Dry Ingredients

In another bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt.

Combine Ingredients

Add the melted coconut oil, brown sugar, chia seeds, and vanilla extract to the soaked oats. Stir well to combine. Gradually fold in the dry ingredients until just incorporated.

Add Raisins and Bake

Gently fold in the raisins. Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.

Cool and Enjoy

Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. Enjoy warm or store them for later!

These muffins are a delicious and tasty way to start your day!

Pro Tips

For an extra boost of flavor, try adding chopped nuts or shredded coconut to the batter.

Storing and Freezing

These Oatmeal Raisin Muffins with Chia can be stored in an airtight container at room temperature for up to three days. If you wish to keep them longer, consider freezing them. Once the muffins are completely cool, wrap them individually in plastic wrap and place them in a freezer bag. They can last in the freezer for up to three months, making them an ideal choice for meal prep days.

When you're ready to enjoy a muffin from the freezer, simply remove it and let it sit at room temperature for about 30 minutes. Alternatively, you can microwave a frozen muffin for about 20-30 seconds to warm it up quickly, bringing back that fresh-baked taste.

Creative Add-Ins

For those looking to customize their muffins, consider adding a handful of chopped nuts or seeds such as walnuts or pecans for added crunch and healthy fats. You can also experiment with dried fruits such as cranberries or apricots in place of raisins for a different flavor profile. Just remember that if you're using very moist fruits, you may need to adjust the liquid content slightly to avoid overly wet batter.

Spices are another area for creativity. While cinnamon adds a wonderful warmth, feel free to incorporate other spices such as nutmeg, or even a dash of vanilla extract for an aromatic touch. Just keep in mind that strong spices can quickly overpower, so start with small amounts and adjust to your taste.

Questions About Recipes

→ Can I use quick oats instead of rolled oats?

Yes, but the texture may be slightly different. Rolled oats provide a chewier texture.

→ How can I make these muffins gluten-free?

You can substitute whole wheat flour with a gluten-free all-purpose flour blend.

→ Can I replace the brown sugar?

Absolutely! You can use honey or maple syrup, but you may need to adjust the liquid ingredients.

→ How do I store these muffins?

Store them in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.