Posted Jan 21, 2024 I’m a huge fan of healthy muffins – and these Oatmeal Muffins are some of our favorites. They are easy to make with a handful of nutritious ingredients, and hearty enough to keep you full until lunchtime. Plus, oatmeal muffins are delicious -they’re light and moist with a touch of butter and notes of vanilla. They freeze well so you can make a batch (or two) and enjoy them all week long!
Oatmeal Muffins: Ingredients & Substitutions
All-purpose flour. make them gluten-free by using a 1:1 all-purpose gluten-free flour blend. You can substitute up to half of the flour with whole wheat pastry flour. Sour cream. full-fat Greek yogurt or plain yogurt work well too. You can also you a vanilla flavored yogurt. Salted butter. Unsalted butter, coconut oil, canola oil and ghee all work well as substitutes. Applesauce. mashed banana or sweet potato are good substitutes. Whole Milk. Half and half, 2% milk or coconut milk work well. Light brown sugar. For a richer molasses taste, use dark brown sugar. Quick cooking oats. if you don’t have quick oats, pulse old-fashioned oats in the blender a couple times, then use in this recipe.
How to Make Oat Muffins
We’ll walk through this recipe together – and don’t forget to watch the video. Begin by mixing the flour, baking powder, baking soda, sea salt and cinnamon together in a medium bowl. Then set the dry ingredients aside. Then, whisk the sour cream, melted butter, applesauce, milk brown sugar, eggs and vanilla together in a large bowl. Next, add the dry ingredient mixture and stir to combine. Then, stir in the oatmeal. If desired, stir in 1 cup of mix ins (check out these blueberry oatmeal muffins too, yum)! Here are some suggestions:
Fresh fruit: blueberries, strawberries, raspberries, etc. Nuts. pecans, walnuts, sliced almonds. Baking chips. chocolate chips, white chocolate chips, cinnamon chips (highly recommend). Dried fruit. cranberries, rasins, etc.
Once the it is ready, pour ¼ cup batter into each well of the prepared muffin tin. Then, bake the oatmeal muffins for 17-19 minutes, or until the tops spring back when touched and a cake tester inserted in the center comes out clean. Then, let the oat muffins cool in the muffin pans for 20 minutes before removing with a spoon or sharp knife. Transfer them to a wire rack to cool completely.
Serve
Serve these oatmeal muffins slightly warm or at room temperature. I suggest serving them with a slather of this cinnamon honey butter, homemade peanut butter or this homemade vanilla almond butter. Also, pair them with your other favorite breakfast recipes or smoothie recipes.
Store/Freeze
Store oatmeal muffins in an airtight container at room temperature for 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months. To thaw, warm in the microwave for 30-60 seconds. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
