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 in ours, sometimes I will spoon half of the batter into muffin cups, then stir the dried fruit into the remaining batter. Then everyone is happy. 🙂
- 1 cup oats (old fashioned or quick)
- 1 cup buttermilk
- 1 egg
- 1 tsp vanilla
- 1/2 cup brown sugar
- 1/4 cup oil
- 1/2 cup chopped dates, craisins, or raisins (optional)
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Stir together oats and buttermilk in a mixing bowl. Let sit for 15 minutes. Whisk in the egg, vanilla, brown sugar, and oil. Stir in dried fruit and dry ingredients just till moistened. Spoon into well greased or paper lined muffin cups. Bake at 350° for 15-18 minutes.
If you add the dried fruit, you will get 12 muffins. If you leave it out, you'll get 10.