Why You’ll Love This Recipe
- Healthy & Wholesome: Packed with oats and fiber, these muffins are a great way to start the day.
- Customizable: Easily switch up flavors with fruit, nuts, chocolate chips, or spices.
- Simple & Quick: Minimal ingredients and ready in under 30 minutes.
- Dairy-Free & Gluten-Free Options: Easy to adapt for dietary needs.
Ingredients
- 1 cup quick oats
- 1 cup milk of choice (dairy or non-dairy)
- 1 tablespoon vinegar (or lemon juice)
- 1 cup flour (all-purpose, spelt, oat, or gluten-free)
- ½ cup sugar (white, coconut, or sugar-free alternative)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 egg (or egg substitute)
- ¼ cup oil, nut butter, or applesauce
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Set the oven to 350°F (175°C). Line a muffin tin with liners or grease each cup.
- Soak the Oats: In a mixing bowl, combine the oats, milk, and vinegar. Let sit for 10 minutes.
- Mix Dry Ingredients: In another bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- Combine Wet Ingredients: To the oat mixture, add vanilla, egg, and oil/nut butter/applesauce. Stir well.
- Make the Batter: Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Portion & Bake: Divide the batter into the muffin cups, filling about ¾ full. Bake for 20 minutes or until a toothpick comes out clean.
- Cool & Serve: Let muffins cool for a few minutes before transferring to a wire rack. Enjoy warm or at room temperature.
Servings and Timing
- Servings: 12 muffins
- Prep Time: 10 minutes
- Bake Time: 20 minutes
- Total Time: 30 minutes
Variations
- Oatmeal Raisin: Add ½ cup raisins and 1 teaspoon cinnamon.
- Banana Oat Muffins: Replace ⅓ cup milk with mashed banana.
- Blueberry Muffins: Fold in ½ cup fresh or frozen blueberries.
- Chocolate Chip Muffins: Add ¾ cup chocolate chips for a sweet treat.
- Pumpkin Spice: Replace ¼ cup milk with canned pumpkin and add pumpkin pie spice.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm in the microwave for 10-15 seconds or in the oven at 300°F for a few minutes.
FAQs
1. Can I make these muffins gluten-free?
Yes! Use certified gluten-free oats and a gluten-free baking flour blend.
2. Can I use rolled oats instead of quick oats?
Yes, but pulse them a few times in a blender for better absorption.
3. How do I make these muffins vegan?
Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) and non-dairy milk.
4. Can I reduce the sugar?
Yes, you can use less sugar or replace it with a sugar-free sweetener.
5. What type of milk works best?
Any milk works, but oat, almond, or coconut milk are great dairy-free options.
6. How do I make the muffins more moist?
Use applesauce, mashed banana, or extra oil for more moisture.
7. Can I use whole wheat flour?
Yes, but the muffins will be denser. Consider using half whole wheat and half all-purpose.
8. Why did my muffins turn out dry?
Overbaking or using too much flour can dry them out. Be sure to measure correctly and bake for the right time.
9. Can I add nuts?
Yes! Chopped walnuts, pecans, or almonds add great texture.
10. How do I prevent muffins from sticking to the liners?
Let them cool completely before peeling, or use parchment paper liners.
Conclusion
These Oatmeal Muffins are a simple, delicious, and healthy treat that’s perfect for breakfast or snacks. With endless customization options, you can make them your own. Enjoy them warm, fresh, or make a big batch for meal prep!
Oatmeal Muffins Recipe
These soft and moist Oatmeal Muffins are a wholesome breakfast or snack, packed with fiber-rich oats and lightly sweetened for a delicious, nutritious treat. Quick and easy to make, they’re customizable with fruit, nuts, or chocolate chips. Plus, they can be made dairy-free and gluten-free to fit various dietary needs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup quick oats
- 1 cup milk of choice (dairy or non-dairy)
- 1 tablespoon vinegar (or lemon juice)
- 1 cup flour (all-purpose, spelt, oat, or gluten-free)
- ½ cup sugar (white, coconut, or sugar-free alternative)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 egg (or egg substitute)
- ¼ cup oil, nut butter, or applesauce
Instructions
- Preheat the Oven
- Preheat to 350°F (175°C).
- Line a 12-cup muffin tin with liners or grease each cup.
- Soak the Oats
- In a bowl, mix oats, milk, and vinegar.
- Let sit for 10 minutes to soften the oats.
- Mix Dry Ingredients
- In another bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
- Combine Wet Ingredients
- Add vanilla, egg, and oil/nut butter/applesauce to the oat mixture.
- Stir until well combined.
- Make the Batter
- Gently fold in the dry ingredients until just combined.
- Do not overmix.
- Portion & Bake
- Divide batter evenly into the muffin cups, filling each about ¾ full.
- Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve
- Let muffins cool for a few minutes before transferring to a wire rack.
- Enjoy warm or at room temperature.
Notes
- Gluten-Free: Use certified gluten-free oats and a gluten-free flour blend.
- Vegan Option: Replace egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
- Make It Sweeter: Add honey, maple syrup, or extra sugar if desired.
- Storage: Keep at room temperature for 2 days, refrigerate for 5 days, or freeze for up to 3 months.
- Serving Tip: Reheat in the microwave for 10-15 seconds for a fresh-from-the-oven taste.
