Whole Wheat Oatmeal Millet Muffins
Start your day with a wholesome treat by baking these hearty Whole Wheat Oatmeal Millet Muffins! Packed with whole grain goodness from whole wheat flour, rolled oats, and nutrient-rich millet, these muffins offer a perfect balance of flavor and nutrition. Warm cinnamon and a touch of brown sugar provide subtle sweetness, while optional add-ins like chopped nuts or dried fruit let you customize to your taste. Ideal for busy mornings, these muffins come together in just 15 minutes of prep time and bake to perfection with a tender, slightly nutty texture. Whether enjoyed fresh out of the oven or as a convenient grab-and-go snack, these muffins are a delicious way to fuel your day. Plus, they’re easily adaptable for dairy-free diets—just swap in your favorite plant-based milk! Perfect for both breakfast and meal prep, these healthy muffins will become a kitchen staple.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 1 cup Rolled oats
- 0.25 cup Millet
- 0.5 cup Brown sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 cup Milk (dairy or non-dairy)
- 1 Egg
- 0.25 cup Vegetable oil (or melted coconut oil)
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped nuts (optional)
- 0.5 cup Dried fruit, such as raisins or cranberries (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, millet, brown sugar, baking powder, baking soda, ground cinnamon, and salt.
In a separate bowl, beat together the milk, egg, vegetable oil, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix; the batter should be slightly lumpy.
If using, fold in the chopped nuts and/or dried fruit until evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Place the muffin tin in the preheated oven and bake 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 refrigerator for up to 1 week.
Nutrition Facts
Calories |
240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 202 mg | 9% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 15.0 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 219 mg | 5% | |
*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.
