I love muffins. You may have figured that out seeing as how I have already posted over 20 recipes for muffins! I try to make my muffins healthier by loading them with dried fruit or nuts. (Blueberries and craisins are my favorite.)But sometimes my kids just want plain muffins. On those days I make either my whole wheat muffins, or this recipe for oatmeal muffins. They eat them just about as fast as I can pull them out of the oven!
These muffins are healthy and hearty thanks to the oats. But the addition of the buttermilk makes them nice and tender. They also freeze really well, which is great for busy school mornings when there isn’t even time for cereal and you have to toss breakfast at your kids as they run out the door. Who decided that buses should come at 7 am anyway?
Since my husband and I like dates or craisins
Oatmeal Muffins
Hearty muffins with brown sugar, oats, and buttermilk.
Ingredients
- 1 cup oats (old fashioned or quick)
- 1 cup buttermilk
- 1 egg
- 1 tsp vanilla
- 1/2 cup brown sugar
- 1/4 cup oil
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Spray a muffin pan with non stick cooking spray.
- Stir together oats and buttermilk in a large mixing bowl. Let sit for 15 minutes.
- Preheat oven to 350 degrees while oats are soaking.
- Whisk the egg, vanilla, brown sugar, and oil into the oat mixture.
- Dump flour into the wet ingredients and make a small well. Pour the baking powder, soda, and salt into the well and stir them into the flour with a measuring spoon.
- Stir the batter all together just until moistened.
- Spoon into prepared muffin cups. Sprinkle tops with oats if desired.
- Bake at 350° for 15-18 minutes. Let cool in pan for about 5 minutes before removing to cooling racks.
Notes
-We like to add 1/2-3/4 a cup of dried fruit and/or nuts to the batter before adding the dry ingredients.
-Without optional ingredients, you get 10 muffins. With added fruit and nuts you get 12 muffins.
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 179Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 20mgSodium: 285mgCarbohydrates: 25gFiber: 1gSugar: 10gProtein: 4g
These are nice and moist. I managed to get 9 really large muffins out of my first batch, but found them a little bland. Ran to the store to get regular “large” liners and added a little lemon zest and 1/4 tsp nutmeg to the second batch. This time I got 14 regular sized muffins. My mother-in-law made marmalade today, so I thought these would be perfect with that!
These sound delicious!
I just made these fabulous muffins. I added a small teaspoon of strawberry jam to the middle of the batter in each muffin cup… Oh my goodness, pure heaven.
That is a great idea! Who wouldn’t love a little surprise inside?
Hi,I just tried this recipe and doubled it.I made breakfast bars.They were awesome, but tweaked for healthier version.I used 1/4 c . coconut oil,1/4 c.butter for oil.I used 1 cup oat bran for oatmeal 1 cup oatmeal.1/4 c.honey for brown sugar.2 scoops of protein powder (vanilla).3 scoops of psyllium hulls powder for fiber.Last but not least.2 cans of wild blueberries drained.1 cup chopped walnuts.Thanks again.
These were fantastic! I used white whole wheat flour in place of the flour in the recipe & they were super light & fluffy!
I’ve done that a few times as well- it’s always good to sneak in some extra fiber! So glad you liked them. 🙂
These look delicious. Sometimes it’s nice to see a simple muffin recipe without a zillion add ins. I bet these would be delicious for breakfast with some jam and a nice cup of coffee :).
They are delicious with jam- or honey butter!