Short Description

These oatmeal muffins are a nutritious and delicious way to start your day. Made with wholesome oats, they are soft, moist, and perfect for breakfast or a healthy snack. Easy to prepare and naturally satisfying, these muffins are a great addition to your baking routine.

Why You’ll Love This Recipe

• Healthy and Nutritious – Packed with fiber from oats, making them a great breakfast option.
• Easy to Make – Simple ingredients and minimal preparation time.
• Customizable – Add fruits, nuts, or chocolate chips for extra flavor.
• Perfect for Meal Prep – These muffins store well and are great for grab-and-go snacks.
• Naturally Moist and Soft – Thanks to the oats, these muffins stay tender for days.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 cup rolled oats
• 1 cup milk (or dairy-free alternative)
• 1 1/4 cups all-purpose flour
• 1/2 cup brown sugar
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon (optional)
• 1/3 cup vegetable oil or melted butter
• 1 egg
• 1 tsp vanilla extract

Directions

1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
2. In a bowl, combine the rolled oats and milk. Let sit for 10 minutes to soften.
3. In another bowl, mix the flour, brown sugar, salt, baking powder, baking soda, and cinnamon (if using).
4. Add the oil (or melted butter), egg, and vanilla extract to the oat mixture and stir well.
5. Gradually fold in the dry ingredients until just combined. Do not overmix.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

• Servings: 12 muffins
• Preparation time: 15 minutes
• Baking time: 18-22 minutes

Variations

• Banana Oat Muffins – Add 1 mashed banana for natural sweetness and moisture.
• Blueberry Oat Muffins – Fold in 1/2 cup fresh or frozen blueberries before baking.
• Chocolate Chip Muffins – Stir in 1/3 cup chocolate chips for a sweet twist.
• Nutty Muffins – Add 1/4 cup chopped walnuts or almonds for extra crunch.
• Honey-Sweetened – Replace brown sugar with 1/3 cup honey or maple syrup for a natural sweetener option.

Storage/Reheating

• Refrigeration: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Freezing: Wrap muffins individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature or microwave for 20-30 seconds before eating.
• Reheating: Warm in the microwave for 15-20 seconds or in a preheated oven at 300°F (150°C) for a few minutes.

FAQs

Can I use quick oats instead of rolled oats?

Yes, but quick oats will absorb liquid faster, so the texture may be slightly different.

Can I make these muffins gluten-free?

Yes, use a gluten-free all-purpose flour blend and certified gluten-free oats.

How do I make them dairy-free?

Replace milk with almond milk, oat milk, or coconut milk.

Can I use whole wheat flour instead of all-purpose flour?

Yes, but the muffins may be denser. Try using half whole wheat and half all-purpose flour for a balance.

How can I make these muffins fluffier?

Avoid overmixing the batter and ensure your baking powder and soda are fresh.

Can I add protein powder to these muffins?

Yes, add 1/4 cup of protein powder, but you may need to increase the liquid slightly.

How do I make them less sweet?

Reduce the sugar to 1/3 cup or use an alternative sweetener like honey.

Can I use coconut oil instead of vegetable oil?

Yes, melted coconut oil works well but may slightly change the flavor.

What’s the best way to prevent muffins from sticking to the liners?

Use high-quality muffin liners or lightly grease the liners before adding the batter.

Can I turn this recipe into a loaf?

Yes, bake in a greased 9×5-inch loaf pan at 350°F (175°C) for 40-45 minutes.

Conclusion

These oatmeal muffins are a healthy, versatile, and easy-to-make treat that’s perfect for any time of the day. Whether you enjoy them plain or customize them with your favorite add-ins, they make a great addition to your baking repertoire. Try them today for a wholesome homemade snack!

Oatmeal Muffins Recipe

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• Author: Olivia
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins
• Category: Collation
• Method: Cuisson au four
• Cuisine: Internationale
• Diet: Vegetarian

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Description

Ces muffins à l’avoine sont moelleux, sains et parfaits pour un petit-déjeuner ou une collation nutritive. Riches en fibres et légèrement sucrés, ils sont idéaux pour un boost d’énergie sans culpabilité. Faciles à préparer, ils se marient à merveille avec des fruits, du miel ou du chocolat !

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Ingredients

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Instructions

Préparer la pâte :

1. Préchauffer le four à 180°C (350°F) et graisser un moule à muffins.
2. Dans un bol, mélanger les flocons d’avoine, la farine, la levure, le bicarbonate, le sel et la cannelle.
3. Dans un autre bol, fouetter les œufs avec le sucre, l’huile, le lait et la vanille.
4. Incorporer progressivement les ingrédients secs aux ingrédients liquides jusqu’à obtention d’une pâte homogène.
5. Ajouter les garnitures de votre choix et mélanger légèrement.

2. Cuisson :

6. Répartir la pâte dans les moules à muffins en remplissant aux 3/4.
7. Cuire pendant 18-22 minutes, ou jusqu’à ce qu’un cure-dent inséré au centre en ressorte propre.
8. Laisser refroidir 5 minutes avant de démouler.

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Notes

• Pour des muffins plus moelleux, laissez tremper les flocons d’avoine dans le lait pendant 10 minutes avant de les incorporer.
• Remplacez le sucre par de la compote de pommes pour une version plus légère.
• Conservez les muffins dans une boîte hermétique jusqu’à 4 jours, ou congelez-les pour plus tard !