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Healthy Cinnamon Raisin Mini Loaves

These Healthy Cinnamon Raisin Mini Loaves are soft, moist, and perfectly portioned for little hands. Made with wholesome ingredients like oats, yogurt, applesauce, and raisins, they're a delicious option for breakfast, snack time, or lunchboxes. They're easy to make ahead, freezer-friendly, and lightly sweetened with just a small amount of pure maple syrup, making them a recipe the whole family can enjoy.
Servings 8 mini loaves
Author winnie liong

Ingredients

Dry Ingredients

  • 4 cups all-purpose flour
  • 2 cups old-fashioned rolled oats blended into oat flour (or leave whole for more texture)
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • ½ teaspoon salt

Wet Ingredients

  • 4 large eggs
  • 1½ cups plain whole milk yogurt
  • 1 cup whole milk
  • 1 cup unsweetened applesauce
  • 4 tablespoons pure maple syrup
  • ½ cup melted unsalted butter or avocado oil
  • 1 tablespoon vanilla extract

Mix-Ins

  • 1½ cups raisins

Instructions

  • Preheat your oven to 350°F. Grease or line 8 mini loaf pans with parchment paper.
  • In a large mixing bowl, whisk together the eggs, whole milk yogurt, whole milk, unsweetened applesauce, pure maple syrup, melted butter, and vanilla extract until smooth and well combined.
  • Add the flour, old-fashioned rolled oats, baking powder, baking soda, cinnamon, and salt. Stir until just combined, being careful not to overmix.
  • Gently fold in the raisins until evenly distributed throughout the batter. For softer raisins, you can soak them in warm water for about 10 minutes beforehand, then drain and pat dry before adding them to the batter.
  • If using the optional cinnamon swirl, divide half of the batter among the mini loaf pans. Sprinkle each with a little of the cinnamon sugar mixture, then top with the remaining batter and gently swirl with a butter knife.
  • Divide the batter evenly among the 8 mini loaf pans, filling each about two-thirds full.
  • Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. I found mine were perfectly baked right around the 30-minute mark, but every oven is a little different
  • No matter which pan you use, the bread is done when a toothpick inserted into the center comes out clean.
  • Let the loaves cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Notes

Don't have mini loaf pans? This batter also works well in:
  • Two 8x4-inch loaf pans: Bake for 45 to 55 minutes.
  • Two 9x5-inch loaf pans: Bake for 40 to 50 minutes.
  • 24 standard muffins: Bake for 18 to 22 minutes.