Start your day off right with these scrumptious oatmeal muffins! Packed with fiber and wholesome ingredients, these muffins are not only delicious but also nutritious. Perfect for breakfast on the go or a midday snack, this recipe is simple to follow and yields soft, fluffy muffins that everyone will love. Whether you enjoy them plain or with add-ins like fruits or nuts, these oatmeal muffins will quickly become a staple in your kitchen.
Ingredients
– 1 cup rolled oats
– 1 cup milk (dairy or non-dairy)
– 1 cup all-purpose flour
– 1/2 cup brown sugar
– 1/4 cup vegetable oil
– 1 large egg
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon vanilla extract
– Optional: 1/2 cup raisins or nuts
Servings and Cooking Time
This recipe makes 12 muffins. Preparation time is about 15 minutes, and cooking time is approximately 20-25 minutes.
Nutritional Value
Each serving (1 muffin) contains approximately:
– Calories: 150
– Protein: 3g
– Total Fat: 5g
– Carbohydrates: 24g
– Fiber: 2g
This nutritional information is based on one muffin.
Step-by-Step Cooking Process
1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a bowl, combine rolled oats and milk; let it soak for 10 minutes.
3. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
4. In a separate bowl, mix brown sugar, vegetable oil, and egg until well combined.
5. Add the soaked oats mixture and vanilla extract to the wet ingredients; stir until blended.
6. Gradually fold in the dry ingredients until just combined (do not overmix).
7. If using, gently fold in raisins or nuts.
8. Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
9. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
10. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a healthier option. Additionally, honey or maple syrup can replace brown sugar for a natural sweetener. Non-dairy milk works well if you’re lactose intolerant.
Serving and Pairings
These oatmeal muffins are delightful on their own but can be paired with yogurt, fresh fruit, or a drizzle of honey. They’re also fantastic with a cup of coffee or tea!
Storage and Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months. Reheat in the microwave for about 15-20 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Cooking Mistakes
– Avoid overmixing the batter to keep muffins light and fluffy.
– Ensure your baking powder and soda are fresh for the best rise.
– Don’t skip soaking the oats; it helps with texture.
– Measure ingredients accurately for consistent results.
– Allow muffins to cool slightly before removing from the tin to avoid sticking.
Helpful Tips
– For extra flavor, consider adding spices like cinnamon or nutmeg.
– Try adding chocolate chips for a sweet twist!
– Use a scoop for even muffin sizes.
– Let the muffins cool before freezing to maintain texture.
FAQs
Can I use quick oats instead of rolled oats?
Yes, you can use quick oats, but the texture may be slightly different. Rolled oats provide a chewier texture that complements the muffins well.
How can I make these muffins gluten-free?
Substitute all-purpose flour with a gluten-free flour blend and ensure your oats are certified gluten-free.
Can I make these muffins vegan?
Yes! Replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) and use non-dairy milk and oil.
How do I know when the muffins are done?
Insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs, the muffins are ready.
Can I add fruits to the batter?
Absolutely! Blueberries, bananas, or chopped apples make great additions to enhance flavor.
Conclusion
These oatmeal muffins are not only easy to make but also versatile and healthy. Enjoy them for breakfast or as a snack throughout the day. With simple ingredients and a straightforward process, you can whip up a batch that the whole family will love. Happy baking!
Oatmeal Muffins
Ingredients
- 1 cup rolled oats
- 1 cup milk dairy or non-dairy
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Optional: 1/2 cup raisins or nuts
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a bowl, combine rolled oats and milk; let it soak for 10 minutes.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, mix brown sugar, vegetable oil, and egg until well combined.
- Add the soaked oats mixture and vanilla extract to the wet ingredients; stir until blended.
- Gradually fold in the dry ingredients until just combined.
- If using, gently fold in raisins or nuts.
- Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.