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Oatmeal Raisin Blender Muffins

Photo by Megan Horowitch

Photo by Megan Horowitch

This awesome recipe comes from our friend Megan of the blog Short Girl Tall Order.  These muffins don't need much added sweeter because of the sweet flavor that the black maroo raisins give the muffins when baked. You can add these raisins to your next Imperfect box, but be forewarned: they're addictive! If you're looking for a healthy and delicious breakfast on the go, this will be your go-to recipe this week.


  • 2 c rolled oats
  • 1/2 c maple syrup
  • 1/2 c non-dairy milk (almond or coconut both worked well)
  • 1/4 c coconut oil, melted
  • 1/4 c apple sauce
  • 1 flax egg (1 Tbsp ground flax mixed with 3 Tbsp water left to sit for 5-10 mins)
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 c black maroo raisins (can be chopped in half for smaller pieces)
  • 1/4 c chocolate chips (optional)


  1. Preheat your oven to 400F. Place muffin liners in a muffin tray and spray lightly with cooking spray. 
  2. Add all of your ingredients to a blender except the black maroo raisins and chocolate chips and blend until a thick batter is formed (about 2-3 minutes). Scrape down the sides so all the ingredients are evenly combined.

  3. Once the mix is blended well, add your raisins and chocolate chips and use a spatula or spoon to hand mix them in.

  4. Fill the muffin liners until they are 3/4 the way full (about 2-3 Tbsp batter per muffin) and top with additional chocolate chips or raisins. Depending on the size of your muffin pan and the amount of batter you put in each cup, you should have anywhere between 8-10 muffins total.

  5. Add to the oven and bake 18-22 minutes or until muffins are slightly browned on top but firm on the inside. You can check if the muffins are done by inserting a toothpick. If the toothpick comes out clean without sticking to any batter then the muffins are ready!

  6. Remove muffins from oven and let cool before serving!

Recipe Notes

Use gluten free rolled oats for a GF version. Muffins will keep for 3-5 days on the counter or in the fridge and up to 3 months in the freezer. Reheat gently in the microwave or oven to enjoy!