Oatmeal Muffin

Homemade oatmeal muffins are a comforting and delicious breakfast option, perfect for starting your day with a wholesome treat. Made with simple, pantry-friendly ingredients, this oatmeal muffin recipe is easy to whip up in just 35 minutes. Whether you’re meal-prepping for the week or looking for a quick and satisfying snack, these muffins offer a delightful combination of chewy oats and sweet brown sugar.

Oatmeal Muffin Ingredients

• Old-fashioned oats: Rolled oats provide a hearty texture and nutty flavor. Use quick oats for a softer muffin.
• Whole wheat flour: Adds a nutty taste and boosts the nutritional value. Substitute with all-purpose flour if needed.
• Brown sugar: Gives the muffins a rich, caramel-like sweetness. Light or dark brown sugar can be used.
• All-purpose flour: Balances the density of whole wheat flour for a lighter muffin.
• Baking powder: Ensures the muffins rise beautifully, creating a light and fluffy texture.
• Large eggs: Eggs bind everything together and add moisture. Use mashed banana for each egg as an egg-free version. 
• >2% milk: Adds moisture and richness. Use any milk variety, including almond milk and other dairy-free options.
• Vanilla extract: Adds a warm, sweet aroma and flavor.

Directions

Step 1: Mix the dry ingredients

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Begin by preheating your oven to 400°F. In a large mixing bowl, combine the old-fashioned oats, whole wheat flour, brown sugar, all-purpose flour, baking powder and salt. 

Step 2: Mix the wet ingredients

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In a separate bowl, whisk together the eggs, milk, canola oil and vanilla extract until well combined.

Step 3: Combine and mix

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Pour the wet ingredients into the dry ingredients. Stir gently until just moistened, being careful not to overmix to keep the muffins tender and light.

Step 4: Fill the muffin cups

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Fill a greased or paper-lined muffin tin about two-thirds full with the batter.

Step 5: Bake your muffins

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Bake in the preheated oven for 15 to 17 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Step 6: Cool and serve

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Cool the muffins in the pan for five minutes before transferring them to a wire rack. Serve warm, and if desired, spread with peanut butter mousse or honey for an extra treat.

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Oatmeal Muffin Variations

• Add crunchy toppings: Sprinkle coarse sugar or oats on top before baking for a crunchy finish.
• Spice it up: Incorporate a teaspoon of cinnamon, nutmeg or pumpkin pie spice for added warmth and flavor.
• Mix in fruit: Mix in 1/2 cup of fresh or dried fruits like blueberries, raisins or cranberries for a fruity twist.

How to Store Oatmeal Muffins

Store oatmeal muffins in an airtight container at room temperature for up to three days. For longer storage, keep them in the refrigerator for up to a week.

Can you freeze oatmeal muffins?

Yes, you can freeze oatmeal muffins! Place them in a single layer on a baking sheet and freeze until solid. Then, transfer the muffins to a resealable freezer bag or airtight container. They can be frozen for up to three months.

Oatmeal Muffin Tips

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What’s the best way to prevent muffins from sticking to the pan?

Make sure you generously grease the muffin cups or use paper liners to prevent sticking.

Can I make these muffins gluten-free?

Yes, substitute the flour with a gluten-free flour blend and use certified gluten-free oats.

Why are my oatmeal muffins dry?

Overmixing the batter or baking too long can cause dry muffins. Stir just until combined, and avoid overbaking.

Why are my muffins dry the next day?

Improper storage can dry out muffins. Store them in a resealable container.