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April Recipe

April Recipe

Dr. Janet’s Oatmeal Raisin Muffins



Dr. Janet’s Oatmeal Raisin Muffins

Mix the dry ingredients the night

before then finish the batter in the

morning to start your day with a

freshly baked muffin:


Nonstick cooking spray

1/4 cup raisins

2 tablespoons water

1/2 cup whole wheat flour

Mix the dry ingredients the night

1/4 cup all-purpose flour

1/4 cup quick-cooking rolled oats

before then finish the batter in the

1/4 cup packed light brown sugar

morning to start your day with a

1/2 teaspoon baking powder

freshly baked muffin.

1/4 teaspoon ground cinnamon

1/2 cup unsweetened applesauce

1/4 cup fat-free milk

2 large egg whites

1 tablespoon flax seed oil


Preheat oven to 375°F. Lightly coat six 2 1/2-inch muffin cups with nonstick cooking

spray or line with paper bake cups and coat insides of paper cups with nonstick

cooking spray; set aside. Place raisins and water in a small microwave-safe bowl.

Cook on high power for 25 seconds. Let sit for 2 minutes to plump the raisins.

In a medium bowl, stir together flours, oats, brown sugar, baking powder, and

cinnamon. Make a well in the center of the flour mixture and set aside. Combine

applesauce, milk, egg whites, flax seed oil, and raisins. Add to flour mixture; stir just

until incorporated. Don’t over mix. Spoon batter into prepared muffin cups filling each

about three-fourths full.

Bake for 20 to 22 minutes or until lightly browned and the muffin is firm in the middle.

Cool in pan on a wire rack for 5 minutes. Remove from pan and serve warm.


NUTRITION per muffin:

Calories: 157

Fat: 3 g (0 g EPA, 0 g DHA, 1 g


Saturated Fat: <1 g

Cholesterol: < 1mg

Sodium: 69 mg

Carbohydrate: 30 g

Dietary Fiber: 2 g

Sugars: 13 g

Protein: 4 g