Leftover Cooked Oatmeal Muffins
Transform your breakfast leftovers into a delicious treat with these moist and wholesome Leftover Cooked Oatmeal Muffins! Perfectly spiced with cinnamon and lightly sweetened with brown sugar, these muffins are an easy and sustainable way to reduce food waste while creating a versatile snack or on-the-go breakfast. Featuring a blend of all-purpose and whole wheat flour, they deliver a hearty texture, balanced by your choice of optional mix-ins like raisins, chocolate chips, or nuts for a personal touch. Ready in just 35 minutes, these muffins are a quick, one-bowl recipe with simple ingredients you probably already have on hand. Enjoy them warm out of the oven or freeze them for convenient, make-ahead meal prep. These muffins prove that leftovers can be a source of culinary inspiration!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.5 cup Whole wheat flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 cup Cooked oatmeal
- 0.5 cup Brown sugar
- 1 large Egg
- 0.5 cup Milk (any type)
- 0.25 cup Vegetable oil (or melted butter)
- 1 teaspoon Vanilla extract
- 0.5 cup Optional mix-ins (e.g., raisins, chocolate chips, or nuts)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon.
In a separate bowl, combine the cooked oatmeal, brown sugar, egg, milk, vegetable oil (or melted butter), and vanilla extract. Mix well until smooth and evenly combined.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula. Do not overmix; the batter should be just combined.
If you’re using optional mix-ins like raisins, chocolate chips, or nuts, gently fold them into the batter at this stage.
Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 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 pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
Nutrition Facts
Calories |
2379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.5 g | 134% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 2232 mg | 97% | |
| Total Carbohydrate | 325.4 g | 118% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 138.7 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 348 mg | 27% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1263 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.
