Double Oat Muffins
Start your day off right with these wholesome and hearty Double Oat Muffins, a perfectly balanced treat that combines the nutty goodness of rolled oats and oat flour for a double dose of oaty deliciousness. Sweetened with rich brown sugar and spiced with a touch of warm cinnamon, these muffins are light, fluffy, and packed with flavor. Optional add-ins like raisins or chopped nuts add bursts of texture and variety, making them customizable to your taste. Quick to prepare in just 15 minutes and ready in under 40, these healthy oat muffins are ideal for breakfast meal prep, a midmorning snack, or even dessert. Plus, they're freezer-friendly for busy mornings! Embrace the wholesome comfort of these easy homemade muffins, and let their irresistible aroma fill your kitchen. Perfect for those searching for "healthy muffin recipes," "oat flour muffins," or "homemade breakfast ideas."
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Recipe Information
Ingredients
- 1.5 cups rolled oats
- 1 cup oat flour
- 0.5 cup all-purpose flour
- 0.75 cup brown sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 eggs
- 1 cup milk
- 0.5 cup vegetable oil
- 1 teaspoon vanilla extract
- 0.5 cup raisins or dried fruit (optional)
- 0.5 cup chopped nuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, combine the rolled oats, oat flour, all-purpose flour, brown sugar, baking powder, baking soda, salt, and cinnamon. Stir until well blended.
In a separate medium mixing bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract.
Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
If using optional add-ins like raisins, dried fruit, or chopped nuts, fold them into the batter at this stage.
Evenly distribute the batter among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy warm or store in an airtight container at room temperature for up to three days.
Nutrition Facts
Calories |
3256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.9 g | 215% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 2399 mg | 104% | |
| Total Carbohydrate | 386.9 g | 141% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 178.9 g | ||
| Protein | 73.5 g | 147% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 696 mg | 54% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2604 mg | 55% | |
*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.
