Oatmeal Muffins
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These oatmeal muffins are made from basic ingredients, the sort of ingredients you would have found in your grandmother's pantry. Despite being loaded with the sustained energy of rolled oats I have a little trick that keeps them light and fluffy!
Table of Contents
Why This Recipe Works
- Simple everyday ingredients
- Low in sugar compared to many muffins
- Loved by adults and kids, great for lunchboxes
Ingredients you will need
To make these simple muffins you will need: Traditional rolled oats, milk, butter/oil, brown sugar, flour, baking powder and cinnamon. You can also add vanilla essence as an optional flavouring
Substitutions
- Rolled oats: can be subbed for quick oats, if you are using quick oats they will not need to be soaked as long, 10 minutes will be ok, not overnight
- Butter: A mild flavoured oil, ie not extra virgin olive oil as this will be too strong
- Flour: Plain flour can be subbed for wholemeal four (this will give a denser muffin) or gluten free flour, but not a nut flour like almond four or coconut flour
- Milk: Can be substituted for any milk alternative; Soy, Almond, Rice etc
- Brown Sugar: I use brown sugar in this recipe because i like the flavour it gives but this can be substituted for any granulated sugar.
- Raisins: These can be subbed for another dried fruit, dates works well. Just cut them into pieces similar in size to raisins.
- Egg: This recipe will work with ¼ cup of apple sauce as an egg replacer. I have used this swap in my healthy apple muffins if you want to see how it works.
I am an ambassador for Countdown supermarket, they support my blog by providing ingredients to me for recipe creation and testing. I used rolled oats, raisins, butter and cinnamon from their range in this recipe.
Step by step instructions
- Prep rolled oats and raisins in advance: Soak the rolled oats and raisins in the milk. This is best done for at least 20 minutes, you can totally do it overnight if you want as well. Soaking the rolled oats makes the muffins soft and fluffy, soaking the raisins makes sure they are soft juicy and packed with sweetness (photo 1)
- Heat the oven to 180 degrees celsius approx 350 F
- Prepare a 12 cup muffin tray, grease it or line with paper cups
- Dry ingredients: Flour, baking powder, cinnamon and sugar in a large mixing bowl, use either a whisk or fork to combine them (photo 2-3)
- If using butter, melt the butter
- Wet ingredients: To the soaked oats; add the egg, melted butter/oil and mix well (photo 4-6)
- Add the wet ingredients to the dry ingredients and gently combine until just mixed. (photo 7-8)
- Portion batter into the muffin tray (photo 9)
- Optional combine a few extra oats with a little brown sugar and sprinkle on top of the muffin (photo 10-11)
- Bake for 20-25 minutes
- Allow to cool in the tray for 5 minutes before removing (photo 12)
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Top Tips
- Make sure if you are using traditional rolled oat, that you soak them! If you skip this step the oatmeal muffins will have a very dense and chewy texture
FAQs
Can I freeze oatmeal muffins?
Absolutely, once cooled pop them in an airtight container and freeze for up to 3 months.
Are oatmeal muffins healthy?
These muffins are loaded with oats which are a high fibre low GI carbohydrate. Compared to many muffin recipes with only ? of a cup of sugar this recipe is quite low in added sugar.
Are oatmeal muffins suitable for babies?
This recipe does contain refined sugar, if your baby is under 1 yr of age I would look for alternative recipes that are fruit sweetened. You will find many on my site.
Oatmeal Recipes
If you love the idea of baking with more rolled oats then I have got loads of ideas on my website that could be suitable.
- My Healthy Apple Oat Bars are a soft low sugar alternative to muesli bars and granola bars
- My Easy Oat Slice is a no-fail recipe where you can sub all sorts of ingredients to make a delicious filling oaty slice
- My overnight oatmeal bread is such an easy wheat-free bread loaded with nutritious nuts and seeds.
- For the little ones, (under 1yr) my sweet potato and oat rusks or soft banana oat cookies are great nutritious snacks
- Or for a no-bake option, my apple oat no-bake bites are perfect
Muffin Recipes
I LOVE making muffins, because they are pretty easy and you can load them up with nutritious things
- Muffins for little munchkins, these ones are all fruit-sweetened: Banana Blueberry Muffins, ABC Muffins, Applesauce muffins and Spinach Muffins
- Healthy muffins for bigger kids Lunchbox Muffins, Pear muffins, and Savoury Muffins
Oatmeal Muffins
Healthy easy oatmeal muffins, made with basic ingredients these muffins are laoded with rolled oats, and loved by adults and kids
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Servings: 12 muffins
Calories: 213kcal
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Equipment
- muffin tray
Ingredients
- 1 ½ cups rolled oats 160g
- 1 ½ cups milk 375ml
- ½ cup raisins 90g
Dry Ingredients
- 1 cup flour 130g
- 1 teaspoon cinnamon
- 3 teaspoon baking powder
- ? cup brown sugar THis is one third of a cup, the internet seems to not like the symbol 80g, any granulated sugar can be used
Wet ingredients
- ½ cup melted butter 120g or a 113g stick of butter will be fine, can sub for ½ cup / 125ml of mild oil
- 1 egg
- 1 teaspoon vanilla essence (optional)
Topping
- 1 tablespoon rolled oats
- 1 teaspoon brown sugar
Instructions
Prep
- Soak the rolled oats and raisins in the milk. This is best done for at least 20 minutes, you can totally do it overnight if you want as well. Soaking the rolled oats makes the muffins soft and fluffy, soaking the raisins makes sure they are soft juicy and packed with sweetness
- Heat the oven to 180 degrees celsius approx 350 F
- Prepare a 12 cup muffin tray, grease it or line with paper cups
Dry Ingredients
- Place flour, baking powder, cinnamon and sugar in a large mixing bowl, use either a whisk or fork to combine them
Wet ingredients
- If using butter, melt the butter
- To the soaked oats; add the egg, melted butter/oil, vanilla and mix well
- Add the wet ingredients to the dry ingredients and gently combine until just mixed.
- Portion batter into the 12 cup muffin tray
Topping (optional)
- Combine the second measure of oats with the second measusre of brown sugar and sprinkle on top of theuncooked muffin
- Bake for 20-25 minutes, until when pressed in the centre the muffin springs back
- Allow to cool in the tray for 5 minutes before removing and cooling completely on a rack (although these muffins are delcious warm with a little butter)
Notes
Substitutions
- Rolled oats: can be subbed for quick oats, if you are using quick oats they will not need to be soaked as long, 10 minutes will be ok, not overnight
- Butter: A mild flavoured oil, ie not extra virgin olive oil as this will be too strong
- Flour: Plain flour can be subbed for wholemeal four (this will give a denser muffin) or gluten-free flour, but not a nut flour like almond four or coconut flour
- Milk: Can be substituted for any milk alternative; Soy, Almond, Rice etc
- Brown Sugar: I use brown sugar in this recipe because I like the flavour it gives but this can be substituted for any granulated sugar.
- Raisins: These can be subbed for another dried fruit, dates work well. Just cut them into pieces similar in size to raisins.
- Egg: This recipe will work with ¼ cup of apple sauce as an egg replacer.
Storage
- Store at room temp in an airtight container for up to 3 days
- Freeze in an airtight container for up to 3 months (they defrost beautifully in a lunchbox)
Nutrition
Serving: 1muffin | Calories: 213kcal | Carbohydrates: 25g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 146mg | Potassium: 151mg | Fiber: 4g | Sugar: 6g | Vitamin A: 305IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 1mg
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A great recipe. Loved the taste & texture (still light & fluffy). A hit with the kids & adults a like. Will definitely be making these again.