With Raisins & Walnuts

If you’re like me then you know how traveling can wreak havoc on your system! From airplane food to eating out more, my body doesn’t enjoy deviating too far from it’s healthy food routine. I wanted to pack some food for our international flight from Greece to NYC so we had a little consistency on the 10 hour journey.

These Orange Oat Muffins are a delightful combination of tangy citrus, sweet raisins, and crunchy nuts, perfect for a long flight or any time you’re on the go. Packed with rolled oats, Greek yogurt, and just the right amount of sweetness, these muffins are not only delicious but also nutritious enough to keep you fueled for the journey. You can easily modify these to include different flavors and I added in an extra egg and higher fat % yogurt to keep us satisfied.

Dish Type - Snack, breakfast
Makes - 12 muffins

Ingredients:

Dry

• 1 cup rolled oats

• 1 cup all-purpose flour (you can use GF 1:1 or a whole grain blend too)

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 teaspoon cinnamon

• 1/8 tsp clove

• 1/8 tsp ginger

• 1/2 cup raisins

• 1/4 cup chopped nuts (e.g., walnuts, pecans)

• 1 tablespoon orange zest

• 1/3+ cup brown sugar (or honey) - if you’d like it sweeter, add more!

Wet

• 2 large eggs

• 1/2 cup 5% Greek yogurt

• 1/4 cup coconut or sunflower oil or melted butter

• 1/2 cup milk (dairy or non-dairy - I used almond)

• 1 teaspoon vanilla extract

Instructions:

1. Preheat Oven: Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners or use silicone muffin cups like I do!

2. Prepare Dry Ingredients: In a large bowl, combine the dry ingredients. Mix well.

3. Mix Wet Ingredients: In another bowl, whisk together the wet ingredients - if using honey add here!

4. Combine: Pour the wet ingredients into the dry mixture and gently fold together until just combined. Do not overmix. The batter will be pretty wet.

5. Fill and Bake: Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean and tops are golden.

   1. Note - my oven in Greece is a mystery so use your best judgement. My moms house in Irvine, CA needed the temp up to 375 and baked for 22 minutes.

6. Cool: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. They stay moist for 2-3 days at room temperature and freeze beautifully for longer storage.

Other Varieties:

• Lemon zest and fresh blueberries, maybe some poppy or chia seeds too!

• Fresh raspberries and almond extract instead of vanilla!

• Chocolate chip + walnut, add a few extra spices in for a yummy treat!

Nutrition Per Muffin

Calories: 159kcal, Carbohydrates: 26.9g, Protein: 3.9g, Fat: 6.6g, Sugar: 8.7g, Fiber: 1.6g

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