nut free gluten free Mother Butter oatmeal raisin muffin for easy breakfasts on the go

Alfie's Car Seat Muffins

nut free gluten free Mother Butter oatmeal raisin muffin for easy breakfasts on the go

Have you felt too busy for, or overwhelmed by making breakfast lately? Need something easy but nourishing to give your kids to eat in the car on the way to school (or for you to enjoy on your commute)? Inspired by our favorite little "muffin man", Alfie's Car Seat Muffins are here for you!

Set aside 20 minutes early in your week to put together a batch of these simple and nutritious muffins for the days ahead. They’re lightly sweet from just a bit of maple syrup and raisins, and Mother Butter and oats keep it gluten free but fiber-full. Baking them in a mini muffin tin makes them easy to eat on the go, especially for little hands. And, they taste like oatmeal raisin cookies - a win all around.

These aren’t limited to just breakfast, either! Pack in lunchboxes, keep on the counter for afternoon snacks, and stash a few in the freezer to defrost on a day when you wake up short on time and a warm, healthy muffin is exactly what you need to get started.

Equipment: mini muffin tin, small bowl, medium bowl, measuring cups, measuring spoons, whisk, spatula, spoon or ice cream scoop, 

Ingredients: makes around 12 mini muffins 

  • 1 cup rolled oats
  • ¼ c oat flour
  • ½ tsp cinnamon
  • ¼ tsp baking soda
  • ¼ tsp baking powder
  • 2 eggs
  • ¼ c Mother Butter
  • 1 Tbsp maple syrup
  • 2 Tbsp unsweetened applesauce
  • 3-4 Tbsp raisins

  • Method:

    • Preheat the oven to 325 degrees. Lightly mist mini muffin tin with pan spray or line with mini muffin liners.
    • In the medium bowl, combine oats, flour, baking soda, baking powder, baking soda, and cinnamon.
    • In the small bowl, whisk the eggs. Once they are whisked, add maple syrup, applesauce, and Mother Butter. Whisk until mostly combined (if a few small bits of Mother Butter remain, it’s okay!).
    • Stir the wet ingredients into the dry mix. When fully combined, add in raisins.
    • Fill mini muffin tin cups to the top using a heaping tablespoon or similar sized scoop. Top each muffin with 2 or 3 more raisins if desired.
    • Bake for around 10-12 minutes until set.
    • Store at room temperature for up to 3 days, or keep in the refrigerator for up to 5. 


    • Make a double batch and keep in the freezer for future snacks! Wrap tightly in plastic or keep in a plastic bag.
    • Swap the raisins for chocolate chips, dried cranberries, chopped dried apricots or dates, or small diced apples.
    • A neutral oil can be used in place of the applesauce.
    • All purpose flour or a 1-1 gluten free flour can be used instead of oat flour.
    • If your raisins or dried fruit are extra dry and stiff, rehydrate them before adding to the batter. To do so, place them in a small dish and cover with 2 tablespoons or so of boiling water. Cover and let them plump back up.
    • No mini muffin tin? Bake as full size muffins, or in a standard loaf pan to cut into bars. Baking time will vary. 
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