Prep the pan and oven: Heat the oven to 375°F (190°C). Line a 12-cup mini muffin pan or a 10–12 cup regular muffin pan with liners. Lightly spray the liners for easy release.

Soak the oats: In a bowl, combine 3/4 cup rolled oats with 1/2 cup skim or unsweetened plant milk. Let it sit for 10 minutes. This softens the oats and keeps the crumb tender.

Mix dry ingredients: In a large bowl, whisk 1/2 cup white whole wheat flour, 1 1/2 teaspoons baking powder, 1 teaspoon cinnamon, a pinch of nutmeg, and 1/4 teaspoon salt.

Combine wet ingredients: In another bowl, whisk 1/2 cup unsweetened applesauce, 1 egg white, 1 teaspoon vanilla, and 2 tablespoons light brown sugar until smooth.

Bring it together: Stir the soaked oats and wet mixture into the dry ingredients until just combined. Fold in 1/4 cup raisins. Do not overmix; a few small lumps are fine.

Portion the batter: For standard muffins under 100 calories, fill the cups about halfway, aiming for 10–12 small muffins. For mini muffins, fill almost to the top.

Bake: Bake standard muffins for 12–14 minutes, or mini muffins for 9–11 minutes, until a toothpick comes out clean and the tops spring back gently.

Cool: Let them cool in the pan for 5 minutes, then move to a rack. This prevents soggy bottoms and keeps the texture light.