Toaster Oven Oatmeal Raisin Muffins

Preheat toaster oven or oven to 375ºF and grease a 6-cup muffin tin.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. Sprinkle chopped raisins with 1/2 teaspoon of the flour mixture, tossing them well to coat. Set coated raisins aside. Whisk oats into the flour mixture and create a well in the center.

In the glass measuring cup, whisk together milk, egg, yogurt, coconut oil and honey until very well combined. Pour milk mixture into the well in the flour and whisk just until combined and flour streaks still remain. Fold in raisins.

Fill each cup in the muffin tin about 2/3 full with batter. Bake at 375ºF for 13–15 minutes, turning halfway through cooking, until muffins are golden brown around the edges, the center springs back when touched, and a toothpick in the center comes out dry with tiny moist crumbs.

Cool muffins for 5 minutes in tin then move them to a rack to cool completely. Store muffins in a covered container at room temperature for up to 2 days or freeze.