Instant Oatmeal Packet Muffins
Transform your ordinary breakfast routine with these quick and easy Instant Oatmeal Packet Muffins, a genius recipe that turns pantry staples into wholesome, grab-and-go treats! Using flavored or plain instant oatmeal packets as the star ingredient, these muffins are packed with comforting flavors and a soft, fluffy texture. Prep time is just 10 minutes, making it ideal for busy mornings. Personalize each batch with optional mix-ins like chocolate chips, dried fruit, or nuts for an extra burst of flavor and texture. Sweetened naturally with honey or maple syrup, these muffins pair perfectly with a cup of coffee or tea and are a fantastic make-ahead option, whether for weekday breakfasts, meal prep, or freezer-friendly snacks. Muffins have never been this convenient—or delicious!
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Recipe Information
Ingredients
- 3 packets Instant oatmeal packets (flavored or plain)
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 large Eggs
- 0.75 cup Milk (any type)
- 0.25 cup Vegetable oil or melted butter
- 1 teaspoon Vanilla extract
- 2 tablespoons Honey or maple syrup
- 0.5 cup Optional mix-ins (chocolate chips, dried fruit, nuts)
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease each cup with cooking spray.
In a large mixing bowl, combine the contents of the instant oatmeal packets, all-purpose flour, baking powder, baking soda, and salt. Whisk the dry ingredients together until evenly blended.
In a separate medium bowl, whisk together the eggs, milk, vegetable oil or melted butter, vanilla extract, and honey or maple syrup until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Do not overmix; the batter will be slightly lumpy.
If using optional mix-ins such as chocolate chips, dried fruit, or nuts, fold them into the batter at this stage.
Evenly divide the batter among the 12 muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 16-18 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 before transferring them to a wire rack to cool completely.
Enjoy warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.9 g | 146% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 3197 mg | 139% | |
| Total Carbohydrate | 293.7 g | 107% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 128.5 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 662 mg | 51% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1269 mg | 27% | |
*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.
