Irish Oatmeal Muffins
Start your mornings with these wholesome and hearty Irish Oatmeal Muffins, packed with the nutty flavor of steel-cut oats and the comforting warmth of cinnamon. This recipe combines all-purpose and whole wheat flour for a perfect balance of fluffy texture and whole-grain goodness, while unsweetened applesauce and Greek yogurt add natural moisture and richness. Infused with a hint of vanilla and lightly sweetened with brown sugar, these muffins make for a nourishing breakfast or snack. Customize them with raisins or chopped nuts for an extra burst of flavor and texture. Ready in under 40 minutes and perfect for meal prep, these muffins are a crowd-pleasing treat that's as nutritious as it is delicious.
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Recipe Information
Ingredients
- 1 cup steel-cut oats
- 1 cup milk
- 1 cup all-purpose flour
- 0.5 cup whole wheat flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cup brown sugar
- 0.25 cup unsweetened applesauce
- 0.25 cup plain Greek yogurt
- 1 egg
- 1 teaspoon vanilla extract
- 0.5 cup raisins (optional)
- 0.25 cup chopped nuts (optional, e.g., walnuts or pecans)
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 small saucepan, bring the milk to a simmer over medium heat. Remove from heat and stir in the steel-cut oats. Let the mixture sit for 10 minutes to soften.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In another bowl, combine the brown sugar, applesauce, Greek yogurt, egg, and vanilla extract. Beat until smooth and well incorporated.
Stir the milk and oat mixture into the wet ingredients, ensuring there are no lumps of oats.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the muffins tender.
Fold in the raisins and nuts, if using, until evenly distributed.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 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 let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Nutrition Facts
Calories |
2305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 2522 mg | 110% | |
| Total Carbohydrate | 419.2 g | 152% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 147.5 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 684 mg | 53% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1829 mg | 39% | |
*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.
