Description
These oatmeal muffins are a wholesome and delicious breakfast or snack option, made with rolled oats, brown sugar, and a hint of cinnamon. Soft and moist, they can be customized with raisins, nuts, or chocolate chips for added flavor and texture. Perfect for a quick, kid-friendly treat that freezes well for later.
Ingredients
Scale
Dry Ingredients
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- ½ cup brown sugar, packed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Wet Ingredients
- 1 cup milk (dairy or non-dairy)
- 1 large egg
- ¼ cup melted butter or coconut oil
- 1 teaspoon vanilla extract
Optional Mix-ins
- ½ cup raisins, chopped nuts, or chocolate chips
Instructions
- Preheat the oven and prepare pans: Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup to prevent sticking.
- Soak oats: In a medium bowl, combine the rolled oats with the milk. Let them soak for 10 to 15 minutes to soften the oats and create a creamy base.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, and salt until evenly combined.
- Combine wet ingredients: In the bowl with the soaked oats, whisk in the egg, melted butter or coconut oil, and vanilla extract until fully incorporated.
- Mix wet and dry: Pour the wet oat mixture into the dry ingredients and stir gently just until combined to avoid overmixing, which can toughen the muffins. Fold in optional add-ins like raisins, nuts, or chocolate chips now if using.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake muffins: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- These muffins freeze well, making them a convenient grab-and-go option.
- You can substitute quick oats, but the texture will be softer.
- Adding 1 mashed banana adds extra moisture and natural sweetness to the muffins.
