Who wants cinnamon raisin oatmeal muffins? me, me, me, me! 🙋🏽♀️
Instead of telling you about how great these gluten-free cinnamon raisin oatmeal muffins are – I’m going to do something a little different for today’s blog post! I’ve decided to interview my husband, Roby about this recipe. Just to give you some background on Roby – all you really need to know is that he thinks he’s really funny, likes to pull my leg and enjoys telling/hearing dad jokes.
My questions are in bold. Hubby’s replies are in italics. Bold = Ashley and Italics = Roby.
How often would you eat these muffins? I could eat this every other day.
Do you want to expand on that? No.
Well, why could you eat it every other day and not like every day? I said I didn’t want to expand on that…
Okay… describe this muffin: [Roby takes me by surprise and I can’t keep up. He basically waxes poetic about these cinnamon muffins – says something about the muffins having some type of undertone which is punctuated by the cinnamon? I try to repeat his answer to him and this is what happens:]
So you said it has a sweet cinnamon flavor and the raisins have kind of a caramel-y flavor? Right? No, you messed up what I said. I was saying that overall there’s a sweet cinnamon flavor and every now and then when you bite into a raisin you get a burst of caramel sweetness. This is all tied together nicely with the chewy goodness from the oatmeal.”
Wow, maybe you should have been a food blogger… I think you describe food better than I do. Nah. [he winks]
Would you consider this a dessert: Raisins in desserts are a travesty. This is a happy breakfast. Especially when it’s warmed. It is not a dessert.
(side note from Ashley: Roby and I disagree – I do think this would make for a good dessert).
How would you suggest that someone eat these muffins? Warm them up, spread some butter on them and serve them with a cold glass of milk. Okay Ash, I have a lot to do, are you done?
[Roby picks up another muffin, kisses my cheek and then walks out of the room.]
- 2 cups gluten-free rolled oats (I get mine at Trader Joes)
- 1 cup applesauce
- ½ cup maple syrup
- 2 eggs
- ¼ cup canned coconut milk or milk of choice
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup raisins
- Preheat oven to 350F.
- Add all the ingredients except for the raisins into a blender and blend until smooth. Fold in the raisins.
- Pour batter into a lined muffin tin.
- Bake at 350F for 12-14 minutes if you’re making mini muffins or for 15-18 minutes for regular muffins (do a toothpick test – make sure it comes out clean).
- Allow the muffins to cool on a wire rack.
- Store the muffins in the fridge for 4-5 days.
- If making this for a new mama, add 1 tablespoon brewers yeast to make these lactation muffins!
If you like this recipe, be sure to try my other oatmeal recipes on the blog!