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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.

Ingredients

1 cup quick oats

1 cup milk (any milk of your choice)

1 1/2 cups flour (all-purpose, whole grain spelt, or oat flour)

1 tablespoon vinegar

1/4 cup sugar (white sugar, coconut sugar, or xylitol)

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

Optional: 1 egg (for added structure)

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

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 3/4 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.

Find it online: https://recipesbyjanet.com/oatmeal-muffins-recipe/