Sw Wholesome Oat Muffins Recipes

STRAWBERRY OAT MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a muffin pan, or use paper liners. In a small bowl, combine oats and buttermilk, and let stand 5 minutes. In a medium bowl, combine flour, baking powder, baking soda and salt; set aside.
• In a large bowl, beat together the egg, oil, brown sugar and vanilla. Blend in the oat mixture. Stir in the flour mixture, just until moistened. Fold in strawberries. Fill muffin cups 2/3 to 3/4 full.
• Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.

WHOLESOME OAT MUFFINS (SBD PHASE II)

Steps:

• Preheat oven to 425°F; spray 12 cup non stick muffin pan with cooking spray or line with paper baking cups.
• In a small bowl, combine oats and buttermilk. Set aside for 30 minute.
• In a medium bowl, combine flour, baking powder, soda, cinnamon and salt. Stir in walnuts.
• In a large bowl, stir together brown sugar substitute, egg substitute, oil and vanilla until well blended.
• Stir oat mixture into the egg mixture, then stir flour mixture into that. stir until all ingredients are just combined. Do not over mix.
• Divide batter evenly between 12 muffin cups.
• In a small bowl, mix topping ingredients together. Spoon over muffin batter.
• Bake for 11 to 15 minutes.
• Transfer pan to a rack to cool for 5 minutes; remove from pan and allow to cool completely.

OATMEAL MUFFINS WITH 6 INCREDIBLE FLAVORS

Steps:

• Preheat the oven to 350°F. Spray a muffin pan with cooking spray (I use avocado oil spray).
• Make Your Own Oat Flour: Add 1½ cups of rolled oats to a blender. Blend until the oats turn into a flour consistency. Note: You can also use store-bought oat flour and skip this step.
• In a large bowl combine 1½ cups rolled oats, 1½ cups oat flour, baking powder, baking soda and salt.
• In a smaller bowl, mash two bananas well with a fork. Add those to the bowl of oats.
• Beat two eggs in a small bowl with a fork, then add to the bowl of oats.
• Add in the maple syrup, milk, vanilla extract (plus eggs and mashed banana). Mix everything together.
• Let the batter sit and soak for 15-20 minutes to thicken.
• Scoop ¼ cup + ½ Tbsp each of the batter into two cups of the muffin pan.
• Add 1/2 cup of oat base to a small bowl. Stir in diced apple and cinnamon. Scoop half of the batter into one muffin cup and pour the rest in another.
• Add 1/2 cup of oat base to a small bowl. Stir blueberries, lemon zest and cinnamon. Scoop half of the batter into one muffin cup and pour the rest in another.
• Add 1/2 cup of oat base to a small bowl. Stir in diced mango and shreded coconut. Scoop half of the batter into one muffin cup and pour the rest in another.
• Add 1/2 cup + 1 Tbsp of oat base to a small bowl. Stir in chocolate chips and cacao powder. Scoop half of the batter into one muffin cup and pour the rest in another.
• Add 1/2 cup of oat base to a small bowl. Stir in the dried cranberries, pumpkin seeds, cinnamon and nutmeg. Scoop 1/4 cup of batter into one muffin tin and pour the rest in another.
• Sprinkle a small amount of toppings onto each muffin (this is optional).Place in the oven and bake at 350°F for 25-30 minutes, or until a toothpick comes out clean when poked in the center.
• Let cool 10 minutes in the pan. Run a butter knife along the edges to pop out each muffin.
• Place on a rack to cool completely. Once cooled, add to an airtight container or Ziploc bag.These can be stored in the fridge for 1 week, or freezer for up to 2 months.

STRAWBERRY CINNAMON OATMEAL MUFFINS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
• In a large bowl, mix flour, oats, baking powder, baking soda, cinnamon and salt. In a separate bowl, whisk together egg, milk, olive oil and sugar. Mix in strawberries. Stir strawberry mixture into oat mixture just until evenly moist. Spoon into prepared muffin cups.
• Bake 18 to 20 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean.

WHOLE WHEAT OATMEAL MUFFINS

Steps:

• Mix oats and buttermilk. Let stand for 20 minutes.
• Preheat oven to 400 degrees and spray a 12-cup muffin tin with cooking oil.
• Place whole wheat pastry flour, baking powder, baking soda, salt, cinnamon, and Splenda in a mixing bowl. Whisk until well combined. Stir in walnuts.
• In a separate bowl, mix together egg, canola oil, and molasses. Add this mixture to flour mixture and stir well. The batter will be very thick. If it's too thick, add 1/4 cup milk.
• Spoon batter into muffin tin. Bake for 15 minutes. Cool on wire rack for 5 minutes before turning muffins out of pan.

SW WHOLESOME OAT MUFFINS

Steps:

• Preheat the oven to 425 degrees F. Coat a 12-cup nonstick muffin pan with cooking spray or line with paper baking cups. In a small bowl, combine buttermilk and 3/4 cup of the oats. Let soak for 30 minutes. Meanwhile, in a medium bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Stir in walnuts. In a large bowl, stir together brown sugar substitute, oil, egg, and vanilla until well blended. Stir in oat mixture. Stir in flour mixture until just combined. Do not overmix. Divide batter evenly among the muffin cups, filling them about two-thirds full. Sprinkle remaining 2 tblsp oats over muffins. Bake for 11 to 15 minutes, or until a tester inserted in the center of a muffin comes out clean. Transfer the pan to a rack and let cool for 5 minutes. Remove muffins to the rack to cool completely.