Oatmeal Muffins Recipe

Why You’ll Love This Recipe

These oatmeal muffins are a deliciously healthy option for breakfast or a snack. Soft, moist, and easy to make, they are packed with wholesome ingredients like oats, milk, and your choice of sweeteners and add-ins. With variations ranging from classic oatmeal raisin to more creative options like chocolate chip and pumpkin pie, these muffins can be customized to suit any taste. Whether you're looking for a gluten-free option or a comforting breakfast to start your day, these oatmeal muffins are sure to become a favorite.

Ingredients

• 1 cup quick oats

• 1 cup milk (any milk of your choice)

• 1 ½ cups flour (all-purpose, whole grain spelt, or oat flour)

• 1 tablespoon vinegar

• ¼ cup sugar (white sugar, coconut sugar, or xylitol)

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• ½ teaspoon salt

• Optional: 1 egg (for added structure)

• Optional: 2 tablespoons oil or nut butter (for moisture)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease the cups.

2. In a large mixing bowl, combine the oats and milk. Let sit for about 10 minutes to allow the oats to absorb the liquid.

3. Add the flour, sugar, baking soda, baking powder, and salt to the oat mixture. Mix well.

4. If using, add the egg and oil (or nut butter) and stir until fully combined.

5. Scoop the batter into the muffin tin, filling each cup about ¾ full.

6. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.

7. Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Servings and Timing

• Servings: Makes 12 muffins

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Variations

• Oatmeal Raisin: Add ½ cup raisins and a pinch of cinnamon to the batter.

• Apple Cinnamon: Stir in ½ cup diced apples and 1 teaspoon ground cinnamon.

• Peanut Butter: Use 2 tablespoons of peanut butter in place of oil.

• Banana: Replace ⅓ cup milk with mashed banana for a banana flavor.

• Blueberry: Gently fold in ½ cup fresh or frozen blueberries.

• Chocolate Chip: Add ¾ cup chocolate chips to the batter.

• Pumpkin Pie: Replace ¼ cup milk with pumpkin puree and add cinnamon and pumpkin pie spice.

• Zucchini: Use ¼ cup finely grated zucchini in place of some of the milk.

Storage/Reheating

Store leftover oatmeal muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 1 week or freeze them for up to 3 months. To reheat, simply microwave the muffins for 20-30 seconds or warm them in a toaster oven for a few minutes.

FAQs

How can I make these oatmeal muffins gluten-free?

To make these muffins gluten-free, use certified gluten-free oats and substitute the flour with a gluten-free flour blend.

Can I use a different sweetener besides sugar?

Yes! You can substitute sugar with coconut sugar, xylitol, or a sugar substitute of your choice.

Can I add nuts or seeds to the recipe?

Absolutely! You can add up to ½ cup of chopped nuts or seeds, such as walnuts or sunflower seeds, for added crunch.

Can I make these muffins vegan?

Yes! To make them vegan, simply omit the egg and use a non-dairy milk, such as almond or oat milk, and substitute the oil with a plant-based butter or nut butter.

Can I freeze the muffins?

Yes, these muffins freeze well. Allow them to cool completely, then store them in an airtight container in the freezer for up to 3 months.

How long do the muffins stay fresh?

These muffins can be kept at room temperature for up to 3 days. For longer freshness, store them in the fridge for up to 1 week.

Can I use a different type of flour?

Yes, you can use whole grain spelt flour, oat flour, or other gluten-free flours in place of all-purpose flour. However, note that the texture may vary.

What can I use in place of milk?

You can use any non-dairy milk such as almond milk, oat milk, or coconut milk for a dairy-free version of these muffins.

How do I prevent the muffins from being too dense?

To avoid dense muffins, don’t overmix the batter. Stir until just combined, and be sure to let the oats soak in the milk for 10 minutes.

Can I use rolled oats instead of quick oats?

Yes, you can use rolled oats, though the muffins may be slightly chewier. If using rolled oats, you may need to pulse them in a blender or food processor to break them down into smaller pieces.

Conclusion

These oatmeal muffins are the perfect combination of healthy, easy-to-make, and customizable to your liking. Whether you're craving a simple snack or a wholesome breakfast, these muffins will surely satisfy your taste buds and give you a boost of energy to start your day. With the flexibility to choose your favorite add-ins, this recipe is a great go-to for any occasion.

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Oatmeal Muffins Recipe

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These oatmeal muffins are a delicious and healthy choice for breakfast or as a snack. Packed with oats, milk, and customizable add-ins, they are soft, moist, and easy to make. From classic oatmeal raisin to variations like chocolate chip, pumpkin pie, and banana, these muffins offer options for every taste, including gluten-free and vegan options. Perfect for a nutritious start to your day or a wholesome snack.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1 cup quick oats

1 cup milk (any milk of your choice)

1 ½ cups flour (all-purpose, whole grain spelt, or oat flour)

1 tablespoon vinegar

¼ cup sugar (white sugar, coconut sugar, or xylitol)

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

Optional: 1 egg (for added structure)

Optional: 2 tablespoons oil or nut butter (for moisture)

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Instructions

• Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.

• In a large mixing bowl, combine the oats and milk. Let sit for about 10 minutes to allow the oats to absorb the liquid.

• Add the flour, sugar, baking soda, baking powder, and salt to the oat mixture. Mix well.

• If using, add the egg and oil (or nut butter) and stir until fully combined.

• Scoop the batter into the muffin tin, filling each cup about ¾ full.

• Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.

• Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Notes

• Variations: Add-ins such as raisins, apples, peanut butter, banana, blueberries, chocolate chips, or even zucchini can be used to customize your muffins.

• Storage: Keep leftover muffins in an airtight container at room temperature for up to 3 days, in the fridge for up to 1 week, or freeze for up to 3 months.