Great Grains Oatmeal Muffins
Start your day with wholesome goodness by baking these Great Grains Oatmeal Muffins—packed with fiber-rich rolled oats, hearty whole wheat flour, and just a touch of natural sweetness from honey. Every bite bursts with texture from chopped dried fruits like raisins or cranberries and crunchy nuts or seeds, making these muffins a perfect balance of nutrition and flavor. With a quick prep time of just 15 minutes, this easy recipe features simple pantry staples and a clever buttermilk substitute using milk and apple cider vinegar for added moisture and tang. Ideal for a grab-and-go breakfast or a satisfying snack, these muffins are freezer-friendly, ensuring you have a healthy treat ready anytime. If you’re looking for a wholesome baked good that doesn’t sacrifice taste, these oatmeal muffins are a must-try!
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Recipe Information
Ingredients
- 1.5 cups Rolled oats
- 1 cup Whole wheat flour
- 0.5 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 0.5 teaspoon Salt
- 1.25 cups Milk
- 1 tablespoon Apple cider vinegar
- 0.5 cup Honey
- 2 Eggs
- 0.25 cup Unsalted butter, melted
- 1.5 teaspoons Vanilla extract
- 0.5 cup Chopped dried fruits (e.g., raisins, cranberries, or apricots)
- 0.5 cup Chopped nuts or seeds (e.g., walnuts, almonds, or sunflower seeds)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease the cups.
In a medium bowl, combine the milk and apple cider vinegar. Let it sit for 5 minutes to create a buttermilk substitute.
In a large mixing bowl, combine the rolled oats, whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, and salt. Stir thoroughly to evenly incorporate the dry ingredients.
In the bowl with the milk mixture, whisk in the honey, eggs, melted butter, and vanilla extract until smooth and well combined.
Pour the wet mixture into the dry ingredients and gently fold together until just combined. Be careful not to overmix.
Fold in the dried fruits and chopped nuts or seeds until evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Allow the muffins to cool in the pan 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 3 days. They can also be frozen for up to 3 months—just thaw before serving.
Nutrition Facts
Calories |
2826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.4 g | 138% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 529 mg | 176% | |
| Sodium | 2999 mg | 130% | |
| Total Carbohydrate | 408.4 g | 149% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 164.7 g | ||
| Protein | 78.6 g | 157% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 688 mg | 53% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2646 mg | 56% | |
*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.
