Breakfast Oatmeal Muffins Recipes

OATMEAL GRANOLA BREAKFAST MUFFINS

Steps:

• Preheat oven to 350' degrees.
• Place oats and granola into a bowl. Boil water, pour over bowl of oats, stir and set aside.
• In another bowl sift flour,baking soda, salt and spices together and set aside.
• Beat butter in a medium bowl until creamy. Add eggs one at a time to the butter and beat well between.
• Add SPLENDA® Brown Sugar Blend, SPLENDA® No Calorie Sweetener, Granulated and vanilla extract to the bowl of butter. Beat well until combined, about 2 minutes on medium.
• Add buttermilk to the bowl and beat for 2 minutes.
• Add the flour mixture and oatmeal and granola mixture to the bowl of wet ingredients.
• Fold until just moistened.
• Spray a cupcake tin with non stick spray or line with muffin papers.
• Using an ice cream scoop or a spoon fill each cup in the cupcake pan 3/4th full.
• Sprinkle 1 tablespoon granola (jumbo muffins) or 1 teaspoon of granola (regular muffins) over the top of the muffin batter.
• Bake regular size muffins 22-26 minutes or until a tooth pick inserted into the center comes out clean.
• Bake the jumbo muffins 30-34 minutes or until a tooth pick inserted into the center comes out clean.

BREAKFAST OATMEAL MUFFINS

Steps:

• In a large bowl, combine flour, brown sugar, baking powder and baking soda. In another bowl, combine oil, eggs, oatmeal, raisins and vanilla; add to dry ingredients and stir just until moistened (the batter will be thin). Spoon into 12 greased muffin cups. Bake at 350° for 18 minutes or until the muffins test done.

HEALTHY BREAKFAST MUFFINS

Steps:

• In a large mixing bowl, combine the plain flour, wholemeal flour, oats (or oats and coconut if using), brown sugar, baking powder, cinnamon and salt.
• Create a well in the centre of the dry ingredients and add the mashed bananas, egg yolks, milk and sunflower oil. Mix together gently with a wooden spoon until a wet batter forms but do not overmix.
• In a separate bowl whisk the egg whites until soft peaks form.
• Gently fold the egg whites into the muffin batter along with the blueberries and any other additions you wish to include until everything is mixed through evenly.
• Divide the muffin mixture between 12 individual muffin cases and place in a preheated oven at 200C/fan 180C/gas mark 6 for 25 minutes until well risen and golden brown ontop.
• The muffins will keep for up to 4-5 days in a sealed tin or plastic container but preferably eaten on the day or day after baking for a fresher muffin. The muffins can also be frozen in a zipped plastic bag, thaw for 1 hour or until defrosted then pop in the oven for 10 minutes to reheat.

BREAKFAST OATMEAL MUFFINS

Steps:

• Mix together dry ingredients.
• Beat together wet ingredients.
• Stir wet ingredients into dry ingredients, just until dry ingredients are moistened.
• Fold in raisins.
• Spoon into 12 greased muffin cups.
• Bake at 350*F for 18 minutes.

OATMEAL BREAKFAST MUFFINS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Mist 18 muffin cups with cooking spray.
• Combine oatmeal and milk in a large bowl and set aside.
• Stir flour, brown sugar, oat bran, ground flax seed, baking powder, and salt together in a separate bowl.
• Combine bananas, applesauce, and egg substitute in another bowl. Stir into oatmeal mixture. Stir in flour mixture, followed by raisins, walnuts, and chocolate chips. Divide batter evenly between the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 12 to 15 minutes.

HEALTHY OATMEAL MUFFINS RECIPE {4 DIFFERENT WAYS}

Steps:

• Preheat the oven to 350ºF and line a muffin tin with silicone muffin cups or generously spray muffin tin with non-stick cooking spray.
• In a large bowl, mash banana, Add in eggs, maple syrup, milk and vanilla. Mix to combine. Set aside.
• In another large bowl, mix together all of the dry ingredients.
• Slowly add the wet ingredients to the dry ingredients. Mix until combined.
• With a spoon, add batter to each muffin cup, filling each to close to the top. Add desired toppings to the top of each cup, pressing into the cup slightly to get some of the ingredients into the centre of the muffins.
• Bake for 20-23 minutes or until inserted toothpick comes out clean. Allow to cool before removing from muffin tin.

EASY OATMEAL MUFFINS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
• In a small bowl, combine milk and oats; let soak for 15 minutes.
• In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full.
• Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.