Whole Wheat Oatmeal Muffins
Start your morning on a wholesome note with these fluffy and nutrient-packed Whole Wheat Oatmeal Muffins! A perfect balance of hearty rolled oats, nutty whole wheat flour, and warm cinnamon spice, this recipe creates moist and delicious muffins that are as healthy as they are comforting. The oats are soaked in milk to ensure a tender crumb, while brown sugar and vanilla extract add a touch of natural sweetness. These muffins are quick to whip up in just 15 minutes of prep time and bake to golden perfection in under 20 minutes, making them a fantastic choice for breakfast meal prep or an on-the-go snack. Packed with fiber and just the right amount of sweetness, they’re a guilt-free treat the whole family will love. Enjoy them warm out of the oven or store for later—they’re as versatile as they are satisfying!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup Milk
- 1 cup Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 large Egg
- 0.5 cup Brown sugar
- 0.25 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners, or grease the muffin cups with non-stick spray.
In a small bowl, combine the rolled oats and milk. Let them soak for 10 minutes while you prepare the other ingredients.
In a medium mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
In a large mixing bowl, whisk together the egg, brown sugar, melted butter, and vanilla extract until smooth and creamy.
Stir the soaked oats and milk mixture into the wet ingredients until fully incorporated.
Gently fold the dry ingredients into the wet ingredients, being careful not to overmix. The batter will be slightly lumpy, which is fine.
Evenly distribute the batter among 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 allow them to cool in the tin for 5 minutes before transferring 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 |
1676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 2944 mg | 128% | |
| Total Carbohydrate | 231.0 g | 84% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 83.6 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 515 mg | 40% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1414 mg | 30% | |
*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.
