Weight-Loss Mini Muffins – Apple, Raisin & Oat

Why You’ll Love This Recipe

I like that these muffins come together fast, with just a handful of pantry staples. They’re naturally sweet from banana, apple, and raisins, and packed with fiber from oats. Perfect for anyone looking to eat lighter without sacrificing flavor, these muffins are also great for kids, meal prep, or grab-and-go fuel before a workout.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 medium apple, grated (with skin)

• 1 ripe banana, mashed

• 2 eggs

• 1 cup rolled oats

• 1/3 cup raisins

• 1 teaspoon ground cinnamon

• 1 teaspoon baking powder

• 1/2 teaspoon vanilla extract (optional)

Directions

1. I preheat the oven to 180°C (350°F) and grease a mini muffin tray or line it with paper cups.

2. In a mixing bowl, I combine the mashed banana, eggs, and vanilla extract (if using) until smooth.

3. I stir in the grated apple and mix until well combined.

4. I add the rolled oats, cinnamon, baking powder, and raisins to the bowl and stir until everything is evenly mixed.

5. Using a spoon, I fill each muffin mold about 3/4 full with the mixture.

6. I bake the muffins for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

7. After baking, I let the muffins cool before removing them from the tray.

Servings and timing

This recipe makes 10–12 mini muffins.

• Prep time: 10 minutes

• Bake time: 18–20 minutes

• Total time: Around 30 minutes

Each muffin contains approximately:
95 kcal | 3g protein | 2.5g fat | 17g carbs

Variations

I sometimes switch things up depending on what I have:

• Swap raisins for chopped dates, dried cranberries, or mini dark chocolate chips.

• Add a tablespoon of ground flaxseed or chia for extra fiber.

• Use grated pear instead of apple for a different fruit base.

• Stir in a few chopped walnuts or almonds for crunch and healthy fats.

storage/reheating

I store these muffins in an airtight container in the fridge for up to 4 days. They also freeze beautifully—I just pop them into a freezer-safe bag or container. When I want one, I reheat it in the microwave for about 20 seconds for a warm, just-baked feel.

FAQs

Are these muffins suitable for kids?

Yes, they’re naturally sweet and soft, making them great for kids. I sometimes pack them in lunchboxes or serve them as a quick breakfast.

Can I make this recipe vegan?

Yes. I swap the eggs for flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and make sure the oats are certified vegan.

Do I need to peel the apple?

No need. I like to keep the skin on for extra fiber and nutrients—it softens during baking.

Can I use instant oats instead of rolled oats?

Rolled oats work best for texture, but in a pinch, I’ve used instant oats. The muffins turn out slightly softer but still tasty.

How long do they last in the freezer?

They last up to 2 months in the freezer. I just let them thaw at room temperature or microwave them for a few seconds before serving.

Conclusion

These Apple, Raisin & Oat Mini Muffins are my go-to when I want something light, nutritious, and naturally sweet. With no sugar or flour, they’re full of wholesome ingredients and ready in no time. Whether I’m meal prepping or just craving a healthy bite, these muffins are always a satisfying option.