Description
Discover how to make easy and delicious Oatmeal Muffins! This versatile recipe is perfect for a healthy breakfast, a grab-and-go snack, or a tasty addition to any brunch spread.
Ingredients
Scale
- 1 cup quick oats
- 1 cup milk of choice
- 1 egg or additional 1/4 cup milk of choice
- 2 teaspoons white vinegar or apple cider vinegar
- 2 tablespoons oil or nut butter, or applesauce or mashed banana for fat-free
- 2 teaspoons baking powder
- 1/2 cup sugar or coconut sugar or xylitol for sugar-free
- 1 cup all-purpose flour (or oat flour or whole grain spelt flour)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips (optional)
- 1/2 teaspoon cinnamon (optional)
Instructions
1. Prepare for Baking: Setting the Stage for Success
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Line Muffin Pan: Line a 12-cup muffin pan with paper liners. This will prevent the muffins from sticking and make cleanup a breeze.
2. Soak the Oats: Creating a Tender Texture
- Combine Oats and Milk: In a large mixing bowl, combine the quick oats and the milk of your choice.
- Soak: Stir well and let the mixture sit for about 10 minutes. This allows the oats to absorb some of the liquid, resulting in a softer, more tender muffin.
3. Add Remaining Ingredients: Building the Batter
- Add Remaining Ingredients: To the bowl with the soaked oats, add the egg (or additional milk), vinegar, oil (or nut butter, applesauce, or mashed banana), baking powder, sugar, flour, baking soda, and salt.
- Whisk: Whisk all the ingredients together until just evenly combined. Be careful not to overmix.
- Tip: If using, add in chocolate chips and/or cinnamon now.
4. Fill Muffin Liners and Bake: Achieving Golden-Brown Perfection
- Fill Liners: Divide the batter evenly among the prepared muffin liners, filling each about ¾ full.
- Bake: Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out mostly clean (a few moist crumbs are okay).
5. Cool and Enjoy: Savoring Your Homemade Muffins
- Cool in Pan: Let the muffins cool in the muffin pan for about 10 minutes before transferring them to a wire rack. This allows them to firm up slightly.
- Cool Completely: Let the muffins cool completely on a wire rack before serving.
- Tip: The recipe author notes that the muffins taste even better the next day and that the liners peel off easily after a day as well.
6. Storage: Keeping Your Muffins Fresh
- Store: Loosely cover leftover muffins with a cloth towel, and store either on the counter or in the refrigerator overnight. After 24 hours, store in a covered container for up to four days, or freeze for up to three months.
