Oat Muffins
Start your day with a batch of wholesome and irresistibly moist oat muffins, the perfect blend of heartiness and subtle sweetness. These easy-to-make muffins combine the nutty flavor of rolled oats soaked in milk with a hint of warm cinnamon, creating a comforting treat that’s both simple and satisfying. Sweetened with rich brown sugar and infused with vanilla, they’re enhanced by optional mix-ins like crunchy nuts or chewy raisins for added texture and flavor. With just 15 minutes of prep time, these healthy oat muffins bake to golden perfection in under 20 minutes, making them an ideal choice for busy mornings, snack breaks, or on-the-go breakfasts. Plus, they’re freezer-friendly, ensuring you always have a nourishing homemade option at your fingertips. Bake these muffins today and enjoy a delicious new way to elevate your everyday oats!
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup Milk
- 1 cup All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Brown sugar
- 1 large Egg
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped nuts or raisins (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a medium bowl, combine the rolled oats and milk. Let the mixture sit for 10 minutes to allow the oats to soften.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt.
Stir the brown sugar into the oats and milk mixture until dissolved. Then add the egg, vegetable oil, and vanilla extract, mixing until well combined.
Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Be careful not to overmix; the batter should be slightly lumpy.
If using, fold in the chopped nuts or raisins at this stage.
Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them 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 freeze for longer storage.
Nutrition Facts
Calories |
2194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.7 g | 146% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 35.7 g | ||
| Cholesterol | 242 mg | 80% | |
| Sodium | 2756 mg | 120% | |
| Total Carbohydrate | 253.9 g | 92% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 86.4 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 550 mg | 42% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1377 mg | 29% | |
*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.
