Oatmeal Muffins Recipe

5 from 1 vote

Oatmeal is not only a delicious breakfast option but also a nutritious one. It is rich in fiber, which helps maintain a healthy digestive system and keeps you feeling full for longer.

Course Dessert

Cuisine American

Keyword Muffins

Prep Time 5

Cook Time 30

Total Time 35

Servings People

Calories 399kcal

Equipment

1 Mixing bowl

Ingredients

1 ½ cups Rolled oats
1 ½ cups Whole wheat flour
½ cup Brown sugar
2 tsp Baking powder
½ tsp Baking soda
½ tsp Salt
1 cup Milk (or non-dairy milk alternative)
¼ cup Melted coconut oil (or vegetable oil)
¼ cup Unsweetened applesauce
1 tsp 1 teaspoon vanilla extract
1 cup Fresh or frozen berries (blueberries, raspberries, or a mix)
Optional: additional add-ins like chocolate chips or chopped nuts

Instructions

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease with cooking spray.
In a large mixing bowl, combine the rolled oats, whole wheat flour, brown sugar, baking powder, baking soda, and salt. Mix well.
In a separate bowl, whisk together the milk, melted coconut oil, applesauce, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can result in dense muffins.
Gently fold in the berries or any other add-ins you desire.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Tips for Baking Perfect Oatmeal Muffins

To ensure your oatmeal muffins turn out perfectly every time, keep the following tips in mind:

Use ripe and juicy berries for the best flavor. If using frozen berries, do not thaw them before adding them to the batter.
Do not overmix the batter. Stir until the ingredients are just combined to avoid dense muffins.
If you prefer a sweeter muffin, you can increase the amount of brown sugar to your liking.
For a lighter texture, you can substitute half of the whole wheat flour with all-purpose flour.
To prevent the muffins from sticking to the paper liners, let them cool for a few minutes before removing them from the tin.

Nutrition