Soaked Grain Muffins or Quick Bread
Experience the wholesome goodness of Soaked Grain Muffins or Quick Bread, a versatile recipe that brings out the best in whole grains through a simple soaking process. Perfectly blending whole wheat flour and rolled oats with the tangy richness of buttermilk, this recipe enhances both flavor and digestibility, creating light, fluffy muffins or a moist, tender loaf. Sweetened naturally with honey or maple syrup and spiced with a hint of cinnamon, these baked treats are as nourishing as they are delicious. Customizable with mix-ins like chopped nuts, dried fruit, or chocolate chips, they’re ideal for breakfast, brunch, or a snack on the go. With minimal prep time and a cozy homemade feel, this recipe will quickly become a family favorite.
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Recipe Information
Ingredients
- 1 cup whole wheat flour
- 0.5 cup rolled oats
- 1 cup buttermilk (or plain yogurt diluted with water)
- 0.25 cup unsalted butter, melted
- 0.25 cup honey or maple syrup
- 1 large egg
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 0.5 cup optional mix-ins (e.g., chopped nuts, raisins, chocolate chips)
Instructions
In a medium mixing bowl, combine the whole wheat flour, rolled oats, and buttermilk. Stir until fully moistened. Cover the bowl and let it sit at room temperature for 8-12 hours (overnight).
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease a loaf pan if making quick bread.
In a small bowl, whisk together the melted butter, honey (or maple syrup), egg, and vanilla extract until smooth.
In a separate small bowl, combine the baking powder, baking soda, salt, and ground cinnamon.
Add the wet ingredients (butter mixture) to the soaked flour mixture and stir gently to combine.
Sprinkle the dry ingredients (baking powder mixture) over the batter and fold together just until incorporated. Do not overmix.
If you’re using mix-ins (e.g., nuts, raisins, chocolate chips), gently fold them into the batter.
Divide the batter evenly among muffin cups or pour it into the prepared loaf pan.
Bake in the preheated oven for 18-22 minutes if making muffins, or 35-40 minutes if making quick bread. A toothpick inserted into the center should come out clean.
Allow the muffins or bread to cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
1988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.0 g | 122% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 359 mg | 120% | |
| Sodium | 2089 mg | 91% | |
| Total Carbohydrate | 251.3 g | 91% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 110.2 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 482 mg | 37% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1559 mg | 33% | |
*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.
