oatmeal raisin muffins

I've been making these muffins since school started. I don't really have time for lunch, so I wanted something filling that I could take with me for a snack. In the first batch I made I used banana to sweeten them (instead of agave) and they turned moldy after a couple of days, and I also noticed they were making a sizzling noise when I opened the container after about 2 or 3 days, so I've been using agave since. (However, I wouldn't recommend storing them for longer than a week. I have this completely irrational fear that doing so would cause the chia seeds to grow.)

Speaking of chia, I know these are somewhat of an obscure ingredient, so if you don't have access to them, just leave them out.

3 cups oats
1 cup toasted almonds, chopped (or any kind of nut)
1 tbsp. baking powder
2 tbsp chia seeds
2 tsp cinnamon
1/2 cup raisins
1 tbsp vanilla extract
2 eggs
2 cups milk
1/2 cup agave (you could also use honey or maple syrup)


Preheat oven to 350ºF. Line a muffin pan with liners or spray with a nonstick spray.

In a large bowl, stir together the oats, almonds, baking powder, chia seeds, & cinnamon. Add milk, raisins, vanila, eggs & agave. Stir until everything is combined. 

Scoop the batter into muffin pan, filling each one to the brim. (These don't really rise much.) Bake for 30 minutes.

Yields 12 muffins.


  1. they look suuuper pretty :) and sound good. now you freaked me out about chia seeds growing though, ha!

  2. sizzling noise, what's that all around. doesn't sound quite right

  3. YUMMY! Would you like to follow each other?

    Much Love,

  4. These looks SO good! Seriously, so good.