Start your day with a warm, comforting oatmeal muffin that’s not only delicious but also packed with nutrition. These muffins are easy to make and can be enjoyed fresh out of the oven or as a quick grab-and-go snack. With a delightful blend of oats, fruits, and spices, you’ll love how versatile and satisfying they are. Let’s dive into the recipe that will surely become a favorite in your household!
Ingredients
- 1 cup rolled oats
- 1 cup milk (dairy or non-dairy)
- 1 cup whole wheat flour
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- Optional: 1/2 cup raisins or chocolate chips
Servings and Cooking Time
This recipe makes 12 muffins. Preparation time is about 15 minutes, and the cooking time is approximately 20-25 minutes.
Nutritional Value
Each muffin contains approximately 150 calories, 25g of carbohydrates, 3g of protein, and 5g of fat. This nutritional value is based on one serving for one person.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, combine the rolled oats and milk. Let it soak for about 10 minutes.
- In a separate bowl, whisk the eggs, oil, and brown sugar together until well combined.
- Add the soaked oats mixture to the egg mixture and mix well.
- In another bowl, mix the whole wheat flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
- If desired, fold in raisins or chocolate chips.
- Scoop the batter into the prepared muffin tin, filling each liner about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Alternative Ingredients
You can substitute whole wheat flour with almond flour for a gluten-free option, and use applesauce instead of oil for a healthier alternative. Additionally, feel free to replace raisins with any dried fruit or nuts you prefer.
Serving and Pairings
These oatmeal muffins are perfect on their own or served with a dollop of yogurt for breakfast. Pair them with a cup of coffee or tea for a delightful snack any time of day.
Storage and Reheating
Store the muffins in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week. To reheat, simply microwave for 15-20 seconds or warm in the oven at 350°F (175°C) for a few minutes. These muffins can be frozen for up to 3 months.
Cooking Mistakes
- Don’t skip soaking the oats; it helps with texture.
- Overmixing can lead to dense muffins, so mix until just combined.
- Be careful not to overbake; check for doneness early.
- Using too much liquid can make the muffins soggy.
- Ensure your baking powder is fresh for proper rising.
Helpful Tips
- Experiment with different fruits for added flavor.
- Use cupcake liners for easy cleanup.
- Consider adding nuts for extra crunch.
- Adjust the sugar based on your sweetness preference.
FAQs
Can I make these muffins vegan?
Yes, you can substitute eggs with flaxseed meal or applesauce and use plant-based milk.
How can I enhance the flavor of my muffins?
Consider adding vanilla extract or spices like nutmeg for a flavor boost.
Can I use quick oats instead of rolled oats?
Yes, but the texture may be slightly different. Rolled oats give a chewier consistency.
What is the best way to freeze these muffins?
Let them cool completely, then wrap each muffin tightly in plastic wrap and store in a freezer-safe bag.
Can I add protein powder to the recipe?
Absolutely! You can replace a small amount of flour with protein powder for an extra protein boost.
Conclusion
These oatmeal muffins are not only easy to prepare but also packed with nutrients, making them a fantastic addition to your recipe collection. Perfect for breakfast or as a snack, they are sure to please everyone in the family. Enjoy the process of baking and the delightful results!
Oatmeal Muffins
Ingredients
- 1 cup rolled oats
- 1 cup milk dairy or non-dairy
- 1 cup whole wheat flour
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- Optional: 1/2 cup raisins or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, combine the rolled oats and milk. Let it soak for about 10 minutes.
- In a separate bowl, whisk the eggs, oil, and brown sugar together until well combined.
- Add the soaked oats mixture to the egg mixture and mix well.
- In another bowl, mix the whole wheat flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
- If desired, fold in raisins or chocolate chips.
- Scoop the batter into the prepared muffin tin, filling each liner about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
