Cinnamon Oat Rye Muffins Recipes

CINNAMON OAT RYE MUFFINS

Cinnamon Oat Rye Muffins image

I went to the grocery store intending to by spelt flour. The store I went to did not carry spelt flour but they had an array of non-wheat flours. I randomly pick dark rye flour. Why, because it was cheap. I've been really looking into stepping away from wheat products because wheat is acidic. Well I came home to see if there were any good rye recipes like muffins, or brownies but all I kept seeing was recipes for rye bread; and if I did find a muffin or brownie recipe it always required you to mix rye flour with all purpose flour, which would have defeated the whole point. I remembered seeing a rye and oat muffin recipe on line and that was my inspiration. I took a more complicated recipe and simplified it. I used rye and oat flour not white and rye flour with whole rolled oats like the original recipe entailed and I came up with something great! Cinnamon Rye Oat Muffins!

Provided by Jenna C.

Categories Breakfast

Time 30m

Yield 9 serving(s)

Number Of Ingredients 10

Ingredients

1 cup dark rye flour
1 cup finely blended oats
1/2 teaspoon salt
6 tablespoons sugar
3 tablespoons baking powder
2 tablespoons cinnamon
2 eggs (or flax egg)
1 cup non-dairy milk (I used rice milk)
2 tablespoons vanilla extract
3 tablespoons grapeseed oil (or olive oil)

Steps:

Combine all dry ingredients in a large bowl.
Beat eggs lightly and mix with wet ingredients.
Combine dry and wet ingredients, line muffin pan with non-stick spray.
Scoop ingredients in to lined muffin pan and top muffins with whole rolled oats and chia seeds for extra nutrients.

Nutrition Facts : Calories 234.4, Fat 8.1, SaturatedFat 1.7, Cholesterol 45.1, Sodium 522.5, Carbohydrate 33.9, Fiber 6.2, Sugar 9.2, Protein 7.5

OATMEAL-CINNAMON MUFFINS

Oatmeal-Cinnamon Muffins image

This is my favorite recipe because it adapts so well to variations. To make these delicious muffins even more hearty, I sometimes add chopped apple, raisins or shredded carrots.

Provided by Taste of Home

Time 40m

Yield 8-10 muffins.

Number Of Ingredients 8

Ingredients

1 cup old-fashioned oats
1 cup buttermilk
2 eggs, lightly beaten
1 cup all-purpose flour
1/3 cup packed brown sugar
1-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda

Steps:

In a large bowl, combine oats and buttermilk; let stand 5 minutes. Stir in eggs. Combine flour, brown sugar, baking powder, cinnamon and baking soda; stir into oatmeal mixture just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Nutrition Facts :

RAISIN RYE MUFFINS

Raisin Rye Muffins image

This recipe was found in the 2006 cookbook, Taste of Home, Everyday Light Meals. Any other dried fruit could be used here in place of the raisins!

Provided by Sydney Mike

Categories Quick Breads

Time 25m

Yield 6 muffins, 6 serving(s)

Number Of Ingredients 8

Ingredients

1 cup rye flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup water
2 tablespoons honey
2 tablespoons canola oil
1/2 cup raisins

Steps:

Preheat oven to 400 degrees Fahrenheit.
Coat 6 muffin cups with nonstick cooking spray.
In a large bowl, whisk together the flour, baking powder, cinnamon and salt.
In a small bowl, whisk together water, honey, and canola oil until well combined; add mixture to dry ingredients, stirring until just moistened.
Fold in raisins; fill the 6 muffin cups 2/3 full.
Bake for 15 to 20 minutes or until a tootpick comes out clean.
Cool in the pan for 5 minutes; remove to a wire rack.
Great served warm.

Nutrition Facts : Calories 160.1, Fat 5, SaturatedFat 0.4, Sodium 220.5, Carbohydrate 29, Fiber 3, Sugar 13.1, Protein 2

CINNAMON STREUSEL OAT FLOUR MUFFINS

Cinnamon Streusel Oat Flour Muffins image

Switch up your breakfast game with these crowd-pleasing gluten-free cinnamon streusel muffins. Packed with cinnamon streusel goodness, these muffins are soon to be a frequently requested breakfast item from friends and family.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 55m

Yield 12

Number Of Ingredients 18

Ingredients

1/4 cup Gold Medal™ Gluten Free Oat Flour
1/4 cup packed brown sugar
1/4 cup pure old fashioned oats
3 tablespoons tapioca starch or tapioca flour
3/4 teaspoon ground cinnamon
2 tablespoons butter, softened
2 3/4 cups Gold Medal™ Gluten Free Oat Flour
1 cup granulated sugar
1 1/2 teaspoons gluten-free baking powder
1 1/2 teaspoons xanthan gum
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
2 large eggs
3/4 cup milk
1/4 cup vegetable oil
1 teaspoon pure vanilla extract
3/4 cup gluten-free powdered sugar
3 to 4 teaspoons milk

Steps:

Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
In small bowl, mix 1/4 cup oat flour, the brown sugar, oats, tapioca starch and 3/4 teaspoon cinnamon until blended. Mix in butter until mixture is crumbly. Set aside.
In large bowl, mix 2 3/4 cups oat flour, the granulated sugar, baking powder, xanthan gum, 1 1/2 teaspoons cinnamon and the salt until blended. In medium bowl, beat eggs, milk, oil and vanilla with whisk until blended. Mix egg mixture into flour mixture with spoon until moistened.
Divide batter evenly among muffin cups; sprinkle streusel over batter. Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack; cool 10 minutes.
In small bowl, mix Glaze ingredients until smooth and thin enough to drizzle. Drizzle over muffins.

Nutrition Facts : Calories 300, Carbohydrate 48 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1 Muffin, Sodium 190 mg, Sugar 29 g, TransFat 0 g

RYE OAT MUFFINS WITH CRANBERRIES

Rye Oat Muffins With Cranberries image

These muffins have a wonderful nutty flavour and nice crumb texture. For a healthier version omit the chocolate chips. This recipe is a work in progress as I want to experiment with other add-ins like blueberries and various nuts. One note of caution I cannot be certain of oven temp or times because my own oven's temps are a bit off, the best I can offer is not too high a heat and a longer baking time than ordinary muffins or they will burn on the outside and be undercooked in the middle. Let me know what times work for you and I will correct the baking temp and time.

Provided by WizzyTheStick

Categories Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup oats
1/2 cup flour
1 cup wholemeal rye flour
1/2 teaspoon salt
3 teaspoons baking powder
2 tablespoons brown sugar
2 eggs (slightly beaten)
1 cup skim milk
4 tablespoons vegetable oil
1/2 cup dried cranberries
1/2 cup chocolate chips (optional)

Steps:

Combine dry ingredients, oats, flour, rye flour salt baking powder and sugar in a large bowl.
In another bowl blend eggs, milk and oil.
Add the cranberries to the egg mixture.
Add egg mixture to dry ingredients and stir only to moisten.Do not beat.
Fill 12 non stick muffin pans 2/3 full with batter.
Bake at 325 degree F for about 15 to 20 minutes or until a tooth pick inserted in center comes out clean.

Nutrition Facts : Calories 116, Fat 5.9, SaturatedFat 1, Cholesterol 35.7, Sodium 212.6, Carbohydrate 12.5, Fiber 1, Sugar 2.5, Protein 3.5

APPLESAUCE CINNAMON OAT MUFFINS

Applesauce Cinnamon Oat Muffins image

My grandmother passed this oatmeal muffin recipe down to me, and I'm eager to share it with my children. These down-home oatmeal muffins are tender on the inside and have a crispy topping of oats, brown sugar and cinnamon. I've even added raisins and cranberries to the batter for a different taste. -Hannah Barringer, Loudon, Tennessee

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 10 muffins.

Number Of Ingredients 16

Ingredients

1-1/2 cups quick-cooking oats
1-1/4 cups all-purpose flour
1/2 cup packed brown sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup unsweetened applesauce
1/2 cup fat-free milk
3 tablespoons canola oil
1 egg white
TOPPING:
1/4 cup quick-cooking oats
1 tablespoon brown sugar
1/8 teaspoon ground cinnamon
1 tablespoon butter, melted

Steps:

In a large bowl, combine the first seven ingredients. In another bowl, combine the applesauce, milk, oil and egg white. Stir into dry ingredients just until moistened. Fill muffin cups coated with cooking spray three-fourths full., Combine topping ingredients; sprinkle over batter. Bake at 400° for 16-18 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 222 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 265mg sodium, Carbohydrate 37g carbohydrate, Fiber 2g fiber), Protein 5g protein.

More about "cinnamon oat rye muffins recipes"

CINNAMON OATMEAL MUFFINS - THE DIZZY COOK

Web Oct 29, 2022 Spoon the cinnamon oatmeal muffin mixture into paper muffin cups and top with extra oats and pepitas. Bake for 5 minutes and …
From thedizzycook.com
5/5 (20)
Total Time 40 mins
Category Breakfast, Brunch, Snack
Calories 180 per serving

Preheat oven to 425 degrees F. In a medium bowl, combine the dry ingredients - rolled oats (NOT quick cooking/instant/steel cut), flour, baking powder, baking soda, 1/2 teaspoon salt. Stir to combine. In a separate large bowl, combine the sugar, apple sauce, egg, vegetable oil, milk, vanilla, cinnamon, and nutmeg. Mix until thoroughly combined and smooth. Add the flour mixture to the wet ingredients, stirring till just incorporated. Do not overmix.
Prepare a muffin pan with paper cups or grease the pan well. Fill the batter, almost to the top of the cups or pan. Sprinkle the tops with extra rolled oats and pepitas. Bake at 425 degrees F for 5 minutes, then reduce the heat to 350 degrees F without removing the muffins. Bake another 15-17 minutes until cooked through. Allow the muffins to cool in the pan for about 5 minutes then remove to continue to cool on a wire rack. If you eat them while still hot, they'll be more crumbly!

Cinnamon Oat Rye Muffins Recipes

CINNAMON OAT RYE MUFFINS

OATMEAL-CINNAMON MUFFINS

This is my favorite recipe because it adapts so well to variations. To make these delicious muffins even more hearty, I sometimes add chopped apple, raisins or shredded carrots.

RAISIN RYE MUFFINS

This recipe was found in the 2006 cookbook, Taste of Home, Everyday Light Meals. Any other dried fruit could be used here in place of the raisins!

CINNAMON STREUSEL OAT FLOUR MUFFINS

Switch up your breakfast game with these crowd-pleasing gluten-free cinnamon streusel muffins. Packed with cinnamon streusel goodness, these muffins are soon to be a frequently requested breakfast item from friends and family.

RYE OAT MUFFINS WITH CRANBERRIES

APPLESAUCE CINNAMON OAT MUFFINS

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