Description
These easy and delicious oatmeal muffins are a wholesome breakfast or snack option, made with quick oats, milk, egg, and a hint of cinnamon. They are customizable with different flours, sweeteners, and optional add-ins like chocolate chips. Perfect for a quick bake that yields soft, moist muffins that improve in flavor after resting overnight.
Ingredients
Scale
Dry Ingredients
- 1 cup quick oats
- 2 tsp baking powder
- 1 cup flour (white, oat, or whole grain spelt flour)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sugar (or coconut sugar, or xylitol for sugar free)
- 1/2 tsp cinnamon (optional)
- 1/2 cup chocolate chips (optional)
Wet Ingredients
- 1 cup milk (of choice)
- 1 egg (or additional 1/4 cup milk of choice for egg-free)
- 2 tsp white vinegar (or apple cider vinegar)
- 2 tbsp oil (or nut butter, or applesauce, or mashed banana for fat free)
Instructions
- Prepare Oat Mixture: Combine the quick oats and milk in a large mixing bowl. Stir thoroughly and let the mixture sit for about 10 minutes to allow the oats to soften and absorb the milk.
- Preheat Oven and Prepare Muffin Pan: Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners to prevent sticking and for easy cleanup.
- Mix Remaining Ingredients: Add the egg, vinegar, oil, baking powder, flour, baking soda, salt, sugar, and optional cinnamon and chocolate chips to the oat mixture. Whisk everything together until just evenly combined. Avoid overmixing to keep the muffins tender.
- Fill Muffin Cups: Portion the batter evenly into the prepared muffin cups, filling each about two-thirds full to allow space for rising during baking.
- Bake the Muffins: Bake in the preheated oven for approximately 20 minutes, or until a toothpick inserted into the center of a muffin comes out mostly clean.
- Cool and Store: Remove the muffins from the oven and let them cool completely. Loosely cover leftover muffins with a cloth towel. Store them on the counter or in the refrigerator overnight. Muffins taste better after resting overnight and the liners peel off more easily. Refrigerated leftovers can be kept in a covered container for up to four days, or frozen for up to three months.
Notes
- You can substitute white flour with oat flour or whole grain spelt flour for a healthier alternative.
- For a sugar-free version, replace sugar with coconut sugar or xylitol.
- Optionally add 1/2 tsp cinnamon and/or 1/2 cup chocolate chips for extra flavor.
- To make the muffins fat free, use applesauce or mashed banana instead of oil or nut butter.
- Letting the muffins rest overnight improves texture and flavor, and makes peeling liners easier.
- Store muffins loosely covered for best freshness; freeze leftovers for longer storage.
- Egg can be omitted and replaced with extra milk for vegan adaptation (though the recipe is not entirely vegan due to other ingredients).
