Cinnamon Raisin Whole Wheat Muffins

These tasty cinnamon raisin whole wheat muffins are easy to whip up and keep in the freezer for a healthy, on-the-go breakfast option!

With the sugar, molasses, and raisins, these muffins have the perfect amount of sweetness. They’re also moist and light, which is hard to attain with a 100% whole wheat muffin!

These are so easy to make, and you probably already have all the ingredients you need on hand.

Try these muffins warm with a nice pat of melted butter in the center.. yum!

Simple Cinnamon Raisin Muffins

One day I was trying to think of a recipe which could be made with just a few staple pantry ingredients. No… a little less than the staple pantry ingredients. I was staying in someone else’s home for a trip, and she wasn’t the type to do a lot of baking.

My options were slim at the moment, but I knew I wanted to have some muffins on hand in the freezer for a easy breakfast while we were traveling!

I didn’t have blueberries.. I didn’t have chocolate.. but wait! I had raisins for a traveling snack, and I had cinnamon as well! That would do it. That first attempt at cinnamon raisin muffins was something to remember. Light, moist, and completely delicious.

Unfortunately, I neglected to write down the ratios of ingredients I used!

Finally, after a bit of experimenting, I have achieved those moist, light, healthy muffins once again. I like to have these Cinnamon Raisin Whole Wheat Muffins in the freezer for a quick snack, or to grab a couple for breakfast have them with some eggs!

This recipe is made with oil, but I’ve also tried them with melted butter and had excellent results.

Are Cinnamon Raisin Muffins Healthy?

They certainly can be!

These muffins are made with coconut oil and whole wheat flour, which are generally considered healthier options. I hope to develop a sourdough cinnamon raisin muffin recipe, which would be even healthier, but for now I will enjoy my cinnamon raisin whole wheat muffins as they are!

Making cinnamon raisin muffins at home is always a better option than what you could buy at the store.

I like to use the molasses for an added depth of flavor, but it’s also a very nutritious sweetener. If you wanted to leave out the white sugar and add another 2 tbsp molasses, the muffins would still be delicious! I also used pasture raised eggs and organic ingredients wherever possible.

When I’m serving these for breakfast, I make sure to have them along with greek yogurt or fried eggs for extra protein. This makes for a delicious, balanced, and simple breakfast.

How to store these muffins

Once the muffins have cooled completely, store them in an airtight container in the refrigerator for up to a week.

I would not recommend storing these at room temperature because of the high moisture content.

To freeze, simply allow the muffins to cool completely, then store in a ziplock bag in the freezer for up to 3 months.

To reheat frozen muffins, I recommend placing them in a toaster oven at 300 for about 10 minutes. You can also heat them in the microwave.

Ingredients

1/3c. Coconut Oil, Avocado Oil, or Melted Butter

2 Eggs

1/4c. Sugar

2 Tbsp. Molasses

1/2c. Whole Milk

1.5c Whole Wheat Flour

2 tsp. Baking Powder

1/2 tsp. Salt

2 tsp. Cinnamon

1/3c. Raisins (packed)

Instructions

Preheat your oven to 350

Line a muffin tin with 9 cupcake liners, or grease 9 spots with butter or oil.

Mix together your eggs, coconut oil, sugar, molasses, and whole milk. Mix thoroughly with a whisk or a fork until the mixture is smooth.

In a separate small bowl, mix together the whole wheat flour, salt, baking powder, and cinnamon.

Add the dry ingredients to the wet ingredients, and stir lightly until just combined.

Lastly, add the raisins and stir a couple times.

Divide into your muffin tin, and bake in the preheated oven for 15-18 minutes. The muffins should spring back when lightly pressed.

Allow to cool and enjoy!

Notes

This recipe makes 9 larger muffins, or 12 smaller, flatter muffins. Feel free to divide your batter however you’d like. The photos shown are the size of the muffins when divided into 9 liners.

Save it for later!

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