Oatmeal Muffins


125 g (1 cup) oatmeal
90 g (34 cup) plain flour
110 g (34 cup) wholemeal flour
112 tsp baking powder
12 tsp baking soda
1 g (14 tsp) salt
130 g (34 cup) raisins
65 g (14 cup) unsalted butter
85 g (12 cup) brown sugar
2 large eggs, lightly beaten
300 ml plain yogurt or reduced fat milk
10 ml (1 tbsp) cooking oil for greasing muffin pan


  1. Grease a 12-cup muffin pan with oil, or line with muffin paper liners.
  2. Preheat oven 180°C.
  3. Combine plain flour, oatmeal, wholemeal flour, baking powder, baking soda and salt together in a bowl. Mix well.
  4. Add in raisins and set aside.
  5. Cream brown sugar and butter until light and fluffy. Then add eggs one at a time. Continue to beat until the butter batter looks smooth. Pour in yogurt or reduced fat milk and stir together.
  6. Add in half of the flour mixture and stir. Pour in the other half and gently stir together until just combined.
  7. Do not over-mix the batter; it is okay if the batter looks a little lumpy. Over mixing will cause the muffins to become chewy.
  8. Pour into the greased muffin pan and bake for 20 minutes or until a toothpick inserted into the centre comes out clean.
  9. Let stand for three minutes and transfer to cooling rack to cool.


  • You may add any topping to the muffins like nuts and bread crumbs, to add more flavour.

Nutrient content per serving

Calories : 221 kcal
Carbohydrate : 35.0 g
Protein : 5.8 g
Fat : 6.6 g

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