Oatmeal Muffins
Soft, fluffy, and perfectly sweet, these Oatmeal Muffins are the ultimate cozy breakfast treat! Packed with hearty oats, lightly sweetened, and with the perfect hint of cinnamon, they’re easy to make and delicious.
Servings: 12 muffins
Calories: 180kcal
Equipment
- Mixing Bowl
- Muffin Tin
- Muffin Liners
- Oven
Ingredients
Oat Mixture
- 1 cup quick oats soaked in milk
- 1 cup milk of choice
Main Ingredients
- 1 egg or extra 1/4 cup milk for egg-free version
- 1 tsp white vinegar or apple cider vinegar
- 1/4 cup oil or nut butter or applesauce/banana for fat-free version
- 1/2 cup sugar or coconut sugar/xylitol
- 1 cup flour white, oat, or whole grain
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon optional
- 1/2 cup chocolate chips optional
Instructions
- In a large bowl, mix the quick oats and milk. Let sit for 10 minutes to soften the oats.
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Add the egg, vinegar, oil (or alternative), and sugar to the soaked oats. Stir to combine.
- In a separate bowl, mix the flour, baking powder, baking soda, salt, and cinnamon.
- Combine the wet and dry ingredients, stirring just until mixed. Do not overmix.
- Fold in chocolate chips, if using.
- Divide the batter evenly into the muffin tin, filling each cup about ¾ full.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, let the muffins rest overnight—this enhances the flavor and texture. Store in an airtight container for up to 4 days or freeze for up to 3 months.