Description
These Oatmeal Muffins are a delicious and wholesome treat perfect for breakfast or a snack. Made with oats, whole wheat flour, and a hint of cinnamon, these muffins are moist, flavorful, and easy to make.
Ingredients
Scale
Dry Ingredients:
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 1 cup milk
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- Soak Oats: In a small bowl, combine oats and milk. Let soak for 10–15 minutes.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- Combine Wet Ingredients: In another bowl, whisk melted butter, eggs, and vanilla extract.
- Combine Mixtures: Stir wet ingredients into soaked oats, then add this mixture to the dry ingredients, mixing until combined.
- Fill Muffin Cups: Divide batter evenly among muffin cups, filling about 3/4 full.
- Bake: Bake for 18–20 minutes until a toothpick inserted into the center comes out clean.
- Cool and Serve: Cool for 5 minutes in the pan before transferring to a wire rack.
Notes
- For extra flavor, add 1/2 cup raisins, nuts, or blueberries before baking.
- These muffins freeze well for up to 2 months; thaw at room temperature or warm briefly before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 10g
- Sodium: 170mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
