Oatmeal Walnut Muffins Recipes

BANANA OATMEAL MUFFINS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 12 muffin cups with papers liners.
• Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat first egg into the butter until completely blended; beat in the vanilla extract with the remaining egg.
• Mix bananas, milk, and allspice together in a separate bowl; stir into the creamed butter mixture. Whisk flour, baking powder, and baking soda together in a separate bowl; slowly stir into banana-butter mixture until batter is just mixed. Fold oats and walnuts into batter. Scoop batter into the muffin cups using a large ice cream scoop.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 35 minutes.

OATMEAL CHOCOLATE CHIP MUFFINS

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.

OATMEAL WALNUT MUFFINS

Steps:

• Preheat oven to 350°F.
• Place paper liners in each of 12 muffin cups.
• Whisk eggs well, then whisk in oil, oatmeal and vanilla.
• In another bowl, combine flour, brown sugar, baking powder and baking soda until there are no more lumps of brown sugar. Add walnuts and toss to coat.
• Add liquid mixture and fold in, just until the dry ingredients are moistened.
• Spoon into muffin cups, filling 3/4 full. An ice cream scoop works well for this. You may have enough batter for a 13th muffin.
• Bake 18 - 20 minutes or until they test done. Allow to cool 10 minutes in the muffin pan, then turn out onto a wire rack to cool completely.
• These freeze well.

CHOCOLATE OATMEAL WALNUT MUFFINS

Steps:

• Heat oven to 400°F
• Grease or line muffin cups (2-1/2-inches in diameter) with paper bake cups.
• Stir together oats and buttermilk in small bowl; let stand 20 minutes.
• Stir together oil, sugar, egg and vanilla in large bowl.
• Add oats mixture, stirring well.
• Stir together flour, cocoa, baking powder, salt and baking soda.
• Add to oats mixture, blending until moistened.
• Stir in nuts.
• Fill muffin cups 2/3 full with batter.
• Bake 16 to 18 minutes or until wooden pick inserted in center comes out clean.
• Remove from pan to wire rack.
• Sprinkle muffin tops with powdered sugar, if desired.
• Serve warm or cool.

ZUCCHINI-OATMEAL MUFFINS

Steps:

• In a bowl, combine the first six ingredients. Whisk the eggs and oil; stir into dry ingredients just until moist. Fold in zucchini, raisins and pecans. Spoon into greased or paper-lined muffin cups. Bake at 400° for 20-25 minutes. Cool for 5 minutes before removing to wire racks.

OATMEAL AND PRUNE MUFFINS

Steps:

• In a bowl sift together the flour, the sugar, the baking powder, the salt, and the baking soda and stir in the oats and the prunes. In another bowl whisk together the buttermilk, the butter, the molasses, and the egg, add the mixture to the flour mixture, and stir the batter until it is just combined. Divide the batter among 12 well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a preheated 400°F. oven for 20 to 25 minutes, or until they are golden and springy to the touch. Turn the muffins out onto a rack and let them cool.

HONEY OAT MUFFINS

Steps:

• In a bowl, combine the oats, flour, brown sugar, baking powder and salt. In another bowl, combine egg, milk, oil and honey. Stir into dry ingredients just until moistened. Fold in raisins and walnuts if desired., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.