These Toaster Oven Oatmeal Raisin Muffins are an easy small batch recipe that’s lightly sweetened with honey and chopped raisins. Slather one with almond butter for a tasty afternoon treat.
If you’re an oatmeal fan too then you’re going to love these fun little toaster oven oatmeal raisin muffins. They’re packed with plenty of hearty old-fashioned rolled oats.
Since we initially created this recipe (way back in 2015!) I’ve learned a new trick. The secret to enjoying tender oats in your muffins is to soak them in milk first.
A simple 20-minute soak helps the oats to bake up soft and tender, they’re still hearty but just not so toothy. It takes a few extra minutes but is so worth it.
For the raisins, I borrowed the genius idea of chopping them into smaller pieces from this article on The Challenges of Baking with Less Sugar (& How to Fix Them) by Joanne Chang. This way you get a little bit of tasty raisin flavor and sweetness in each bite.
If you enjoy nuts in your muffins, go ahead and add a handful of chopped walnuts. Their crunchy texture is delicious and combined with the cinnamon – it gives the muffins a great oatmeal cookie vibe.
Like all of our other Toaster Oven Muffin Recipes, these muffins are very freezer-friendly. Just wrap them well and store in a freezer safe bag.
When you’re ready to warm them up, try reheating your muffins in the toaster oven. It’s kind of magical how the insides stay tender while the outsides become toasted and crispy.
- Cooking Spray or oil for greasing muffin pan
- 1/3 cup Milk, at room temperature
- 1/2 cup Old Fashioned Rolled Oats
- 1/2 cup White Whole Wheat Flour
- 1 teaspoon Cinnamon
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Fine Sea Salt
- 1 Large Egg, at room temperature
- 3 tablespoons Plain 2% Yogurt, at room temperature
- 2 tablespoons Melted Coconut Oil
- 2 tablespoons Honey
- 1/3 cup Raisins, roughly chopped
- In a small bowl combine the oats and milk. Let sit for at least 20 minutes until the oats have absorbed most of the milk.
- Adjust the cooking rack to the middle or bottom position and preheat your toaster oven to 375°F. Spray a 6-cup muffin tin with cooking oil.
- In a medium bowl whisk together the flour, baking powder, baking soda, salt and cinnamon. Add the chopped raisins and toss well to coat.
- In a separate bowl combine the egg, yogurt, coconut oil, and honey. Whisk until well combined, then stir in the oat/milk mixture.
- Add the wet ingredients to the dry ingredients and stir just until combined.
- Divide batter evenly among the muffin cups.
- Bake until the muffins are golden around the edges and the center springs back when touched, about 11 to 13 minutes.
- Cool muffins for 5 minutes in the tin, then move them to a rack to cool completely.
Regular or Greek yogurt will work in this recipe.
For a fun crunch, add 1/4 cup chopped walnuts to the batter.
If you find the muffins are not sweet enough, you can increase the honey up to 3 tablespoons total.
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Nutrition Information:Yield: 6 Serving Size: 1 Muffin
Amount Per Serving: Calories: 155 Total Fat: 6g Saturated Fat: 4.9g Cholesterol: 28mg Sodium: 152mg Carbohydrates: 23.1g Fiber: 1.9g Sugar: 11.9g Protein: 4.1g