Breakfast Oatmeal Muffins Recipes
BREAKFAST OATMEAL MUFFINS
When we were farming and raising our three children-now all grown-oatmeal was the "main course" for breakfast many mornings. Often, I'd end up with a cup or so of it left over. So I was glad when my sister-in-law, a war bride from England, asked if I'd like to give her recipe for oatmeal muffins a try! They're so nice to have with a cup of coffee if someone stops in to visit. They freeze well, too, and keep moist...I take them to our church bake sales. These days, I also have half a dozen grandchildren to make my muffins for.
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, brown sugar, baking powder and baking soda. In another bowl, combine oil, eggs, oatmeal, raisins and vanilla; add to dry ingredients and stir just until moistened (the batter will be thin). Spoon into 12 greased muffin cups. Bake at 350° for 18 minutes or until the muffins test done.
Nutrition Facts :
HEALTHY BREAKFAST MUFFINS
I cant actually take credit for this recipe but i have added some additions. It tastes fabulous, is full of really healthy stuff and is the perfect for a breakfast on the go.
Provided by anya19
Time 45m
Yield Makes Muffins
Number Of Ingredients 17
Steps:
- In a large mixing bowl, combine the plain flour, wholemeal flour, oats (or oats and coconut if using), brown sugar, baking powder, cinnamon and salt.
- Create a well in the centre of the dry ingredients and add the mashed bananas, egg yolks, milk and sunflower oil. Mix together gently with a wooden spoon until a wet batter forms but do not overmix.
- In a separate bowl whisk the egg whites until soft peaks form.
- Gently fold the egg whites into the muffin batter along with the blueberries and any other additions you wish to include until everything is mixed through evenly.
- Divide the muffin mixture between 12 individual muffin cases and place in a preheated oven at 200C/fan 180C/gas mark 6 for 25 minutes until well risen and golden brown ontop.
- The muffins will keep for up to 4-5 days in a sealed tin or plastic container but preferably eaten on the day or day after baking for a fresher muffin. The muffins can also be frozen in a zipped plastic bag, thaw for 1 hour or until defrosted then pop in the oven for 10 minutes to reheat.
OATMEAL MUFFINS RECIPE BY TASTY
Here's what you need: banana, egg, vanilla extract, almond milk, maple syrup, greek yogurt, rolled oats, baking powder, cinnamon, salt, strawberry, blueberry, apple, dark chocolate chip, nut, dried cranberry
Provided by Mercedes Sandoval
Categories Breakfast
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350˚F (180˚C).
- Mash banana in a large bowl until smooth and mix in all wet ingredients. Stir in dry ingredients until thoroughly mixed.
- Pour batter into greased muffin tin, filling each tin about ⅔ full.
- Top each muffin with toppings.
- Bake for about 30 minutes or until a toothpick comes out clean.
- Enjoy!
Nutrition Facts : Calories 300 calories, Carbohydrate 58 grams, Fat 4 grams, Fiber 5 grams, Protein 10 grams, Sugar 26 grams
BREAKFAST OATMEAL MUFFINS
These muffins are a great way of using up leftover oatmeal. I always make extra oatmeal so that I can treat us to a batch of these the next day.
Provided by MarieRynr
Categories Quick Breads
Time 28m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Mix together dry ingredients.
- Beat together wet ingredients.
- Stir wet ingredients into dry ingredients, just until dry ingredients are moistened.
- Fold in raisins.
- Spoon into 12 greased muffin cups.
- Bake at 350*F for 18 minutes.
OATMEAL BREAKFAST MUFFINS
Lots of wholesome flavor are in these oatmeal breakfast muffins.
Provided by Ellen
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 18
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Mist 18 muffin cups with cooking spray.
- Combine oatmeal and milk in a large bowl and set aside.
- Stir flour, brown sugar, oat bran, ground flax seed, baking powder, and salt together in a separate bowl.
- Combine bananas, applesauce, and egg substitute in another bowl. Stir into oatmeal mixture. Stir in flour mixture, followed by raisins, walnuts, and chocolate chips. Divide batter evenly between the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 12 to 15 minutes.
Nutrition Facts : Calories 191.5 calories, Carbohydrate 31.6 g, Fat 7 g, Fiber 3.6 g, Protein 4.5 g, SaturatedFat 1.8 g, Sodium 151.6 mg, Sugar 17.3 g
EASY OATMEAL MUFFINS
A simple but delicious recipe for oatmeal muffins.
Provided by WHATCITY
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
- In a small bowl, combine milk and oats; let soak for 15 minutes.
- In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full.
- Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 136.2 calories, Carbohydrate 17.8 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 1.2 g, Sodium 171.6 mg, Sugar 5.2 g
BREAKFAST OATMEAL PROTEIN MUFFINS
These are a quick, healthy breakfast muffin that are high in protein, low in fat, and will fill you up well into lunch time! I make them for breakfast almost every morning and they hold me well until after noon (breakfast is at 6:00). I eat the entire batch for myself, but you can certainly share! If you decide to hold them over, keep them in the fridge and re-heat carefully due to the eggs so they don't get rubbery. You can add fruit, nuts, different spices, etc. to change them up. I pre-measure all the dry ingredients into zip-bags on the weekend and then I just have to add that to wet ingredients in the morning to make prep even faster.
Provided by MsTeechur
Categories Breakfast
Time 26m
Yield 4 muffins, 1 serving(s)
Number Of Ingredients 7
Steps:
- Mix together dry ingredients.
- Mash banana.
- Add eggs to banana and beat slightly.
- Add wet ingredients to dry and mix until it is all incorporated.
- Pour into prepared muffin tins or baking cups.
- Bake for 16 minutes at 350 degrees.
Nutrition Facts : Calories 314.7, Fat 7.8, SaturatedFat 2.1, Cholesterol 186, Sodium 1597.6, Carbohydrate 42.3, Fiber 5.8, Sugar 8.3, Protein 19.5
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