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
OATMEAL COOKIE MUFFINS
Bring the delicious flavors of oatmeal cookies to your breakfast table with these amazing Oatmeal Cookie Muffins. Eating gluten free? Use gluten free oats!
Provided by Christi Johnstone
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Combine oat flour, oats, baking powder, baking soda, salt and brown sugar and mix well. Set aside.
- In a food processor or a bowl with an electric mixer, puree or mix your ripe banana until relatively smooth. Add in yogurt and mix until well combined. Add in softened butter and vanilla, mix until well combined. Add in eggs, mixing until combined.
- Combine wet and dry ingredients in a large bowl. Add in milk and stir until all ingredients are well combined but do not over mix. Stir in chocolate chips.
- Scoop into a greased muffin tin.
- Bake for approximately 15-20 minutes or until toothpick inserted into center comes out clean and/or top of muffins springs back when lightly touched. Cool. Store covered. Once cool, you can store them in the freezer, I simply place mine into a zipper style freezer bag.
OATMEAL MUFFINS
Steps:
- Combine the oats and milk in a large bowl and let stand 30 minutes.
- Preheat the oven to 400 degrees F. Line 10 cups of a 12-cup muffin tin with paper liners
- In a separate medium bowl, whisk together the flour, baking powder, cinnamon, baking soda and salt.
- Stir the melted butter, eggs and brown sugar into the bowl of oats and milk until well combined. Stir the flour mixture into the oat mixture until well combined. Fold in the white chocolate chips and dried apricots.
- Using an ice-cream scoop or 2 large tablespoons, divide the batter among the 10 lined muffin tins. Bake until a toothpick inserted into the center of a muffin comes out with some crumbs sticking to it, about 20 minutes. Let the muffins cool 5 minutes in the tins before removing them to a wire rack to cool completely.
OATMEAL CHOCOLATE CHIP MUFFINS
This hearty breakfast muffin recipes packs chocolate chips and pecans into an oatmeal muffin for extra deliciousness.
Provided by Kari Farwell
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Combine oats and milk and allow to stand for 15 minutes. Preheat oven to 400 degrees F (205 degrees C). Grease each cup of one 12-cup muffin tin.
- Stir egg, oil, 1/2 cup of the brown sugar, chocolate chips and 1/2 cup of the pecans into the oat and milk mixture.
- Combine flour, baking powder and salt. Add oat mixture to flour mixture, stirring until just moist. Fill each cup of one 12-cup muffin tin 2/3 full. Sprinkle tops with the remaining brown sugar and pecans.
- Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes.
Nutrition Facts : Calories 345.2 calories, Carbohydrate 38.7 g, Cholesterol 17.5 mg, Fat 20.4 g, Fiber 2.7 g, Protein 5.1 g, SaturatedFat 4.2 g, Sodium 378.3 mg, Sugar 20.8 g
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
BUTTERMILK OATMEAL MUFFINS
These delicious buttermilk muffins were a significant part of the first dinner I had with my wife when we were courting. She's an excellent cook, and that first meal was truly a gourmet's delight. Now whenever she plans a menu and asks for my suggestions, I make sure these muffins are on it. -Robert Luebke, Appleton, Wisconsin
Provided by Taste of Home
Time 30m
Yield about 8 muffins.
Number Of Ingredients 9
Steps:
- In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° until muffins test done, 16-18 minutes. Cool in pan 5 minutes before removing to a wire rack.
Nutrition Facts : Calories 229 calories, Fat 9g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 322mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
BEST OATMEAL MUFFINS
These oatmeal muffins with a streusel topping make a delicious grab-and-go breakfast or after-school snack.
Provided by Quaker®
Categories Trusted Brands: Recipes and Tips Quaker® Oats
Time 38m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees F. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray.
- For streusel, in small bowl, combine oats, flour and sugar; mix well.
- Cut in butter with pastry blender or two knives until mixture is crumbly. Set aside.
- For muffins, in large bowl, combine flour, oats, sugar and baking powder; mix well.
- In small bowl, combine milk, oil, egg and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
- Fill muffin cups almost full. Sprinkle with reserved streusel, patting gently.
- Bake 18 to 20 minutes or until golden brown.
- Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.
Nutrition Facts : Calories 211.5 calories, Carbohydrate 31.9 g, Cholesterol 15.9 mg, Fat 7.7 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 0.9 g, Sodium 160.6 mg, Sugar 11.7 g
LEFTOVER COOKED OATMEAL MUFFINS
This is a great recipe for using up leftover cooked oatmeal in the fridge! Perfect for breakfast with just a little butter. I usually put raisins, cinnamon, nutmeg and cloves in my oatmeal beforehand, which adds a great flavor to the muffins!
Provided by SavedbyGrace
Categories Quick Breads
Time 28m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, brown sugar, baking powder and baking soda.
- In another bowl, mix together melted butter, eggs, oatmeal, raisins and vanilla;.
- Add to dry ingredients and stir just until moistened.
- The batter will seem thick, but don't worry. Any time I've added extra liquid the muffins turned out crumbly.
- Spoon batter into 12 greased muffin cups.
- Bake at 350 degrees for 18 minutes, or until the muffin centers are slightly firm.
OATMEAL "COOKIE" MUFFINS
These muffins from The Inn at Monticello in Charlottesville, Virginia are said to taste like old-fashioned oatmeal cookies. I haven't made them yet, but given how much I love oatmeal, these are high on my to-make list! :)
Provided by Lynne M
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Spray medium-size muffin tins with non-stick cooking spray.
- Cream together the butter and the brown sugar. Add the egg and beat well.
- In a separate bowl, mix the dry ingredients together. Add to butter mixture. Mix in the applesauce, then the oats. Finally add the raisins and the pecans.
- Scoop batter into muffin tin, and bake for 25 minutes. Best served warm.
CINNAMON CHIP-OATMEAL MUFFINS
Here's a delicious muffins recipe made using Original Bisquick® mix ready in 25 minutes - a sweet treat for a crowd!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 400°. Line 12 medium muffin cups, 2 1/2x1 1/4 inches, with paper baking cups; or grease bottoms only of muffin cups with shortening.
- Stir all ingredients except cinnamon chips and 1/4 cup oats in medium bowl just until moistened. Fold in cinnamon chips. Divide batter evenly among muffin cups. Sprinkle with 1/4 cup oats.
- Bake 15 to 18 minutes or until toothpick inserted in center of muffin comes out clean.
Nutrition Facts : Calories 190, Carbohydrate 27 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 13 g, TransFat 1/2 g
CHOCOLATE CHIP OATMEAL MUFFINS
I saw this recipe in a newspaper years ago and have changed it quite a bit. I make these muffins at least once a month and get many requests for the recipe. -Cheryl Bohn, Dominion City, Manitoba
Provided by Taste of Home
Time 35m
Yield 12 muffins.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar. Beat in egg. Combine dry ingredients; add alternately with applesauce to the creamed mixture. Stir in oats and chips. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 25 minutes.
Nutrition Facts : Calories 261 calories, Fat 13g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 199mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 2g fiber), Protein 3g protein.
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