Print

Simple Whole Grain Oat Muffins for Breakfast

Three golden brown Oat Muffins Breakfast stacked slightly on a small ceramic plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these easy, filling oat muffins using rolled oats for a quick and wholesome breakfast option.

Ingredients

Scale
  • 1 1/2 cups rolled oats
  • 1 1/2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup milk (dairy or non-dairy)
  • 1/2 cup unsweetened applesauce
  • 1/4 cup melted butter or oil
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, mix together the rolled oats, flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
  3. In a separate medium bowl, whisk together the milk, applesauce, melted butter or oil, egg, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; a few lumps are fine.
  5. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  6. Bake for 15 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For make-ahead preparation, store cooled muffins in an airtight container at room temperature for up to 3 days or freeze them for up to 3 months.
  • You can add 1/2 cup of frozen blueberries or chopped nuts to the batter before baking for extra flavor.
  • To make these muffins higher in fiber, substitute half of the all-purpose flour with whole wheat flour.

Nutrition

Find it online: https://afripaket.com/oat-muffins-breakfast-recipe/