Bisquick Oatmeal Muffins
Soft, moist, and incredibly easy to make, these Bisquick Oatmeal Muffins combine wholesome old-fashioned rolled oats with the convenience of Bisquick baking mix for a quick breakfast or snack that’s ready in just 25 minutes! Infused with the warm flavors of cinnamon and sweetened with brown sugar, these muffins are perfect for cozy mornings. The recipe is endlessly versatile—customize each batch with your favorite add-ins like chopped nuts or raisins for added texture and flavor. With minimal prep time and a straightforward one-bowl mixing process, this delightfully simple muffin recipe is perfect for busy weekday mornings or meal prepping for the week. Whether enjoyed fresh out of the oven or saved for an on-the-go treat, these muffins strike the perfect balance of hearty and delicious.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 1 cup Old-fashioned rolled oats
- 1 cup Milk
- 1.5 cups Bisquick baking mix
- 0.5 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 1 large Egg
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped nuts or raisins (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a medium-sized bowl, combine the rolled oats and milk. Stir gently and let the mixture sit for 5-10 minutes to soften the oats.
In a large mixing bowl, combine the Bisquick baking mix, brown sugar, and ground cinnamon. Mix well to evenly distribute the ingredients.
In a smaller bowl, whisk together the egg, vegetable oil, and vanilla extract until well combined.
Pour the wet ingredients (egg, oil, and vanilla mixture) into the softened oatmeal mixture and stir until combined.
Gradually add the wet mixture to the dry ingredients in the large bowl. Stir gently until just combined—do not overmix. The batter may appear slightly lumpy.
If using chopped nuts or raisins, fold them into the batter at this stage.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 13-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 198 mg | 9% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 15.3 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 76 mg | 6% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 164 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
