The entire house would smell great when my mother used to prepare these on the weekends. Wonderful for children, and I frequently serve them with applesauce.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 1 dozen muffins |
Ingredients
- 2 eggs
- ⅔ cup brown sugar
- ½ cup vegetable oil
- ½ cup milk
- 1 cup all-purpose flour
- ¾ cup instant oatmeal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Grease 12 muffin cups.
- Whisk eggs, brown sugar, vegetable oil, and milk together in a bowl until smooth.
- Stir flour, oatmeal, baking powder, baking soda, and salt into wet ingredients to form a batter. Fill the prepared muffin cups with batter.
- Bake in preheated oven until tops are golden brown and an inserted toothpick comes out clean, about 20 minutes.
- You can use a medium-sized muffin pan, 8 mini loaf pans, or 1 large loaf pan. Adjust the cook time accordingly.
Nutrition Facts
| Calories | 186 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 124 mg |
| Sugars | 9 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Some of the other recipes I looked at had cinnamon and allspice so I added a 1/4 tsp of each. I used 1 cup of oatmeal as the batter seemed awful runny with 3/4 c. I baked at 400 for 15 min then another minute. . They turned out great!!!
Yummy muffins, quick to make, and recipe uses ingredients I always have on hand! I used quick oats instead of instant. Wonderful as-is and better with added cinnamon, vanilla, sour milk or buttermilk. Comes out well even with 3/4 wheat flour and less than half the sugar. Definitely going into my permanent recipe box!!
I doubled the recipe and used half coconut oil and half olive oil for the “vegetable oil” but otherwise that’s the only change I made. They’re yummy and go well with breakfast or on their own with coffee.
Great, and great roughage and for your heart and blood pressure!!
This was a very easy one to put together. I did use Apple & Cinnamon instant oatmeal as that was what I had on hand. Mixed the dry. Slowly added the dry and let it sit for about 10 minutes. Did bake in 350 oven for 20 minutes and it was perfect. Looking forward to using other instant oatmeal options for this one. Thanks. Note, if using the packets of oatmeal it took 2 packets.
Quick, easy & so delicious! We love them! They also freeze very well!
they are alright, I think I will try adding an extra egg, I also used flavored extra protein oatmeal, and spices. Maybe I will add applesauce, or something next time.
I loved it. I tried it twice and the only thing I changed the second time was adding a few sprinkles of ground cinnamon and putting only 3/4 of the required amount of oil. They’re hearty and filling, and not too sweet which is perfect for the morning. I had been looking for a basic oatmeal muffins recipe for a while now, and this is it for us! They also freeze very well, I simply take out 2-3 at night for the day after. Thank you!
added raisins and my dad loved these
I followed the suggestions of others and used flavored instant oatmeal, so didn’t add the brown sugar. I topped with chopped walnuts. These were more in the crispy than moist, but adding some butter and or jam helped.
This recipe is excellent. I have made it both ‘as written’ and with some vegan modifications. Either way, it is easy and a big hit. To veganize, substitute 1/2 ripe banana for one of the eggs and 1/4 cup carbonated water for the other. Use Almond milk for cows milk. The carbonated water is not added until the wet and dry ingredients are combined.
Good recipe, my kids devoured them. The baking time was too long for my oven so I got them out about the 17 min mark but should probably make it 15.
excellent recipe easy to follow.
I made it in my 4 medium loaves pan had just enough mix, I did not have the oatmeal it called for so I am subbing stone-ground oats fingers crossed this works well. I have made them regularly and they are so yummy! Today I added good vanilla cinnamon and some ginger.
ok, i think 20 minutes was a few minutes too long… maybe 18 would be better. nice crust. ok flavour. nothing fancy but a good easy recipe.
The muffins are pretty good and delicious. But, they are also kind of flavorless. I recommend that you add a a little more of sugar. With milk they taste better. I think that this is good for amateur bakers.
Added a little bit of cinnamon and some raisins, they are very good.
To deal with my sensitivities to wheat and dairy and my husband’s kidney disease, I made the following changes to this l
Made these … very nice muffin and very easy to make .. I did tweak mine a little bit by adding 1/2 cup Raisins 1/4 cup Flaked Coconut with 1 tsp of Cinnamon and 1/4 tsp of all spice …. would make these again
I made these following the recipe exactly, the only substitution was a 1:1 ratio of unsweetened applesauce in place of oil. Used Quaker gluten free instant oatmeal and added a mix of semi-sweet and milk Ghirardelli chocolate chips to the batter. I baked them at 400 for exactly 20 minutes and they turned out perfect – not too sweet, so the addition of the chocolate chips did not turn them into an overwhelmingly sweet muffin. They hit the spot between my husband’s preference for savouries and my preference for sweets.
I used 2 packets of flavored instant oatmeal and added a little cinnamon and some craisins (just because I had them). Muffins were great! I think this basic recipe is perfect for adapting to whatever you have on hand. It was quick and easy.