If you’re looking for a nutritious and delicious snack or breakfast option, oatmeal muffins are the perfect choice. Bursting with flavor and packed with wholesome ingredients, these muffins are not only easy to make but also versatile. Whether enjoyed plain or with added fruits and nuts, they’re sure to satisfy your cravings while keeping you energized throughout the day. Let’s dive into this delightful recipe that will quickly become a family favorite!
Ingredients
- 1 cup rolled oats
- 1 cup milk (or almond milk)
- 1 cup whole wheat flour
- 1/2 cup brown sugar
- 1/4 cup honey or maple syrup
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon (optional)
- 1/2 cup raisins or nuts (optional)
Servings and Cooking Time
This recipe yields 12 muffins. Preparation time is approximately 15 minutes, with a baking time of 20-25 minutes.
Nutritional Value
Each serving contains approximately:
– Calories: 180
– Protein: 4g
– Carbohydrates: 30g
– Fat: 6g
– Fiber: 3g
This nutritional information is based on one muffin.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, mix rolled oats and milk, then let it soak for about 10 minutes.
- In a separate bowl, whisk together eggs, brown sugar, honey, and vegetable oil.
- Combine the soaked oats with the egg mixture.
- In another bowl, mix whole wheat flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- If desired, fold in raisins or nuts.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack.
Alternative Ingredients
You can substitute whole wheat flour with almond or gluten-free flour for a different texture. Additionally, replace brown sugar with coconut sugar or a sugar substitute for a healthier option.
Serving and Pairings
These muffins are delicious on their own but can be paired with yogurt, fresh fruits, or a drizzle of honey. They also make a great addition to a brunch spread.
Storage and Reheating
Store the oatmeal muffins in an airtight container at room temperature for up to three days. They can also be refrigerated for a week. If you want to freeze them, wrap individually and store in a freezer bag for up to three months. Reheat in the microwave for 15-20 seconds.
Cooking Mistakes
- Overmixing the batter can lead to dense muffins.
- Not letting the oats soak long enough will affect texture.
- Baking at too high a temperature may cause the tops to burn.
- Using expired baking powder can prevent proper rising.
- Not measuring ingredients accurately can alter the result.
Helpful Tips
- Experiment with different add-ins like chocolate chips or diced apples.
- For a sweeter muffin, increase the honey or sugar slightly.
- Let the muffins cool completely before storing.
- Use a cookie scoop for even muffin sizes.
FAQs
Can I make these muffins vegan?
Yes, you can substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a plant-based milk and oil.
How do I know when the muffins are done?
The muffins are done when a toothpick inserted in the center comes out clean. They should also be golden brown on top.
Can I use quick oats instead of rolled oats?
While rolled oats provide a better texture, you can use quick oats. Just reduce the soaking time slightly.
What toppings can I add to oatmeal muffins?
You can top the muffins with a sprinkle of oats, nuts, or a light glaze for extra flavor.
How do I get my muffins to rise properly?
Ensure your baking powder is fresh and avoid overmixing the batter to keep it light and fluffy.
Conclusion
These oatmeal muffins are a fantastic way to start your day or enjoy as a healthy snack. Their wholesome ingredients and delightful flavors make them a versatile treat for any occasion. Enjoy baking and savoring every bite!
Oatmeal Muffins
Ingredients
- 1 cup rolled oats
- 1 cup milk or almond milk
- 1 cup whole wheat flour
- 1/2 cup brown sugar
- 1/4 cup honey or maple syrup
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon optional
- 1/2 cup raisins or nuts optional
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, mix rolled oats and milk, then let it soak for about 10 minutes.
- In a separate bowl, whisk together eggs, brown sugar, honey, and vegetable oil.
- Combine the soaked oats with the egg mixture.
- In another bowl, mix whole wheat flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- If desired, fold in raisins or nuts.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack.
