Oatmeal Date Muffins
Start your morning with a wholesome treat by baking these delightful Oatmeal Date Muffins! Bursting with natural sweetness from chopped pitted dates and warm notes of cinnamon, these muffins offer a perfect balance of flavor and nutrition. Made with old-fashioned rolled oats soaked in milk for a tender, moist texture, and simple pantry staples like brown sugar and vanilla extract, this recipe is easy to prepare in just 35 minutes from start to finish. They’re ideal for breakfast, a midday snack, or even a grab-and-go treat for busy mornings. Packed with fiber and heart-healthy oats, these muffins are a crowd-pleaser and a healthier alternative to sugary baked goods. Serve them warm or at room temperature, and enjoy the comforting aroma of homemade goodness. Perfect for meal prep or sharing with loved ones!
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Recipe Information
Ingredients
- 1 cup Old-fashioned rolled oats
- 1 cup Milk
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 large Egg
- 0.5 cup Brown sugar
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.75 cup Pitted dates, chopped
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the muffin cups.
In a medium bowl, combine the rolled oats and milk. Stir and let sit for 10 minutes to allow the oats to soften.
In a separate large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
In a small bowl, whisk the egg lightly. Then add the brown sugar, vegetable oil, and vanilla extract, mixing until well combined.
Add the wet mixture (egg, sugar, oil, vanilla) to the soaked oats and milk mixture. Stir until fully incorporated.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the chopped dates using a spatula, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters 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.
Enjoy your oatmeal date muffins warm or at room temperature!
Nutrition Facts
Calories |
2044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 93% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 35.7 g | ||
| Cholesterol | 242 mg | 80% | |
| Sodium | 1898 mg | 83% | |
| Total Carbohydrate | 322.6 g | 117% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 161.2 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 508 mg | 39% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1778 mg | 38% | |
*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.
