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Oat Muffins

Golden brown oatmeal muffins perfect for breakfast or snack
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Whip up a batch of these incredibly moist and flavorful Oat Muffins! They’re a wonderfully Healthy Oatmeal Muffin option, packed with whole grains and kissed with warm cinnamon. Perfect for a quick breakfast or a cozy snack. You’ll love how simple this Easy Oatmeal Muffins Recipe is!

Ingredients

Scale
  • ½ cup applesauce (unsweetened is perfect!)
  • ½ cup milk (any kind you like)
  • ¼ cup unsalted butter, melted & cooled slightly
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1¼ cups whole wheat flour
  • ½ cup rolled oats (old-fashioned, not instant)
  • ⅓ cup sugar
  • 1 teaspoon cinnamon (my favorite spice!)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Instructions

  1. Get Set: First, preheat your oven to a toasty 375°F (190°C). Grease your 12-cup standard muffin pan really well. No paper liners needed for this recipe!
  2. Mix the Wet Stuff: In a medium bowl, whisk together the applesauce, milk, melted butter, egg, and vanilla until everything is nicely combined and smooth.
  3. Add the Dry Stuff: Now, tip in the whole wheat flour, oats, sugar, cinnamon, baking powder, baking soda, and salt directly into the wet ingredients. Grab a spatula and mix just until everything is combined. Seriously, a few lumps are totally fine – don’t overmix! The batter will be nice and thick.
  4. Fill the Cups: Spoon the batter evenly into your prepared muffin cups. About ¼ cup of batter per muffin should do it, filling them about two-thirds to three-quarters full. An ice cream scoop makes this part super easy!
  5. Bake ‘Em Up! Pop the pan into the oven and bake for 14-16 minutes. Your cinnamon oatmeal muffins are ready when they’re puffed up, golden brown, and a toothpick stuck into the center of one comes out clean (or with just a few moist crumbs).
  6. Cool Down Crew: Let the muffins cool in the pan for just a minute or two – it helps them firm up. Then, carefully move them to a wire rack to cool completely. Okay, maybe sneak one while it’s warm!

Notes

  • Serving Suggestions:
    • These are heavenly served warm, maybe with a tiny pat of butter or a little drizzle of honey.
    • Perfect alongside your morning coffee or tea!
  • Baker’s Tips & Tricks:
    • For extra fluffy muffins, let your milk and egg come to room temperature before you start. It makes a difference!
    • No overmixing! This is key for tender muffins.
    • Want to add a little something extra? Gently fold in ½ cup of chocolate chips, fresh blueberries (don’t thaw if frozen!), or chopped walnuts with the dry ingredients.
  • Storage & Reheating:
    • Keep them Fresh: Once cooled, store your healthy oatmeal muffins in an airtight container. They’ll last 2-3 days at room temperature or up to a week in the fridge.
    • Freeze for Later: These freeze beautifully for up to 3 months! Thaw at room temp.
    • Warm ‘Em Up:
      • Microwave: 10-20 seconds for a soft, warm treat.
      • Oven/Toaster Oven: Reheat at 300°F (150°C) for 5-7 minutes to get those tops slightly crisp again.

Find it online: https://cakeshungry.com/oat-muffins/