Simple but tasty, these muffins are made with oatmeal.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 1 cup milk
- 1 cup quick cooking oats
- 1 egg
- ¼ cup vegetable oil
- 1 cup all-purpose flour
- ¼ cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Grease 12 standard muffin cups or line with paper muffin liners.
- Combine milk and oats in a small bowl; let soak for 15 minutes.
- Beat together egg and oil in a large bowl; stir in oat mixture. Sift together flour, sugar, baking powder, and salt in a separate bowl. Stir flour mixture into wet ingredients until just combined. Spoon batter into the prepared muffin cups until 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts
| Calories | 136 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 172 mg |
| Sugars | 5 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I made these using Almond milk and added a little bit of vanilla extract. I also used gluten free flour by King Arthur. They come out amazing!
They were delicious! I am making them for a book club and I’m sure they’ll love them! I sprinkled cinnamon and brown sugar on top of them.
perfect recipe for EASY oatmeal muffins – it feels like a treat to have a baked good in the AM – it was exactly what I was looking for – I didn’t want to spend a lot of time cooking or CLEANING – I hate cleaning – if you want a high sugar muffin, I suggest the cupcake recipes
Recipe is good for 6 muffins not 12. Super bummed to find this out during the pouring phase and wasting some paper cups… Anyhoo, I added honey on half and chocolate chips in the other half. It is great base recipe and I look forward to tweaking it further to feed the family.
The idea behind this recipe is good, but the actual muffins didn’t come out good. The oats are super hard. Maybe next time I’ll use instant oatmeal.
Turned out quite nice. Very easy to make which was great I just made it harder by not having some of the ingredients at hand. I used brown sugar instead of white and added blueberries and they taste a bit floury still. They taste healthy and like breakfast muffins and not too sweet which I really like.
I made Oatmeal Raisin muffins. I found these perfectly sweetened and low sugar just what I was looking for. I used spelt flour instead and brown sugar in place of the white sugar. I used grapeseed oil. I added 1/4 cup raisins rinsed in hot water. I also added each 1 teaspoon each of cinnamon and vanilla. I used oat milk. I baked for 20 minutes at 400F in parchment paper muffin cups. The muffins are quite delicate when warm and a bit dry. I’d add 1/3 cup of oil next time. I’ll try making these again with the extra oil and a higher fat milk. I will also try making these into 9 jumbo muffins.
Delicious, with just a hint of sweetness. I added dried cranberries and walnuts.
I made this recipe a couple of times and it’s a really good base – a simple breakfast or lunch muffin, not sweet like storebought muffins. The second time I forgot to soak the oats and mixed them in with flour first- still turned out good, maybe a tad drier. I also used half buttermilk and some chocolate chips. I find that the amount of batter per cup is not much, so the muffins are a bit small. Next time, I’ll reduce the cooking temp. to 400F.
I made these in the morning. Super simple ingredients. I added apples sauce instead of oil, and some fresh strawberries to the mix. They were great. Not too sweet and the kids loved them.
I made mine gluten free and dairy free I double the recipe added vanilla and cinnamon and nutmeg to it my five and seven year old picky eater absolutely loves it I used Pillsbury gluten-free flour and almond milk is amazing.
Used peanut butter 3 cups 1 cup of Nutella , made 3 times the portions! Add butter perfect for breakfast
This was so easy, a bird brain can do it. Simple ingredients, nice light fluffy muffins. RIP ASHLI Babbitt
I added a little brown sugar, a splash of vanilla extract, and some mini semisweet chocolate chips. My teen boy loved them. I only baked for 17 minutes. Next time I’ll use a lower baking temp. Also next time I would use more oats and less flour.
Good recipe. I added freeze dried fruit! I also added cinnamon and apple pie spice and a bit of cardamon!
I added a little more sugar, a tiny bit of vanilla extract, and included some Craisins. Liked, not loved. But just as others have indicated, it is a good base recipe allowing for many different adjustments according to personal taste. I will keep it for that reason alone.
I added a drizzle of honey on top out of the oven. Perfect yummy muffin low cal too.
Good base recipe. It’s not very sweet with just 1/4 cup of sugar. I might bump it to 1/3 next time or add maple syrup. I also added about 1/3 tsp of vanilla extract and several shakes of cinnamon to the base batter. I added chopped apples, blueberries, raisins and craisins, each fruit was added separately to the already filled muffin batter as it was in the tin before baking. I finished them all off with more cinnamon and slivered almonds. I did 20 min at 425 and think I might do 23 minutes next time. Overall I am very happy and will continue to experiment with the recipe!
Easy
Super easy and delicious! No muffin wrappers? Use parchment paper cut up into squares and place inside muffin tins.
I will use this as a base recipe again. I found that although using the amount of baking powder listed gave the muffins a nice loft, it also gave them a real unpleasant bite. I will reduce the baking powder.