Oatmeal Muffins With 6 Incredible Flavors Recipes

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HEALTHY OATMEAL MUFFINS



Healthy Oatmeal Muffins image

These oatmeal muffins are so moist and fluffy, you won't believe they are healthy! No flour, no butter, and no oil are needed, all you need is one bowl or blender.

Provided by Arman

Categories     Dessert

Time 20m

Number Of Ingredients 10

2 cups rolled oats (gluten free, if needed)
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large bananas
1 cup vanilla yogurt (Greek or plain)
2 large eggs
3 tablespoon maple syrup (can use honey or agave )
1 teaspoon vanilla extract
1 cup blueberries (optional)

Steps:

  • Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and set aside.
  • In a high speed blender or food processor, add all your ingredients and blend until a smooth batter remains.
  • Distribute the batter evenly amongst the 12 muffin liners. Bake the muffins for 18-20 minutes, or until a skewer comes out mostly clean.
  • Let the muffins cool in the tin for 10 minutes, before carefully transferring to a wire rack to cool completely.

Nutrition Facts : ServingSize 1 muffin, Calories 102 kcal, Carbohydrate 17 g, Protein 4 g, Fat 2 g, Sodium 188 mg, Fiber 2 g

EASY OATMEAL MUFFINS



Easy Oatmeal Muffins image

A simple but delicious recipe for oatmeal muffins.

Provided by WHATCITY

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 8

1 cup milk
1 cup quick cooking oats
1 egg
¼ cup vegetable oil
1 cup all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
½ teaspoon salt

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.

Nutrition Facts : Calories 136.2 calories, Carbohydrate 17.8 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 1.2 g, Sodium 171.6 mg, Sugar 5.2 g

OATMEAL MUFFINS



Oatmeal Muffins image

Provided by Food Network

Categories     side-dish

Time 2h

Yield 10 muffins

Number Of Ingredients 13

1 1/2 cups old-fashioned rolled oats
1 cup milk
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, melted and cooled
2 large eggs, lightly beaten
1/2 cup lightly packed brown sugar
1/4 cup diced dried apricots
1/3 cup white chocolate chips
1/4 cup dried cranberries

Steps:

  • Combine the oats and milk in a large bowl and let stand 30 minutes.
  • Preheat the oven to 400 degrees F. Line 10 cups of a 12-cup muffin tin with paper liners
  • In a separate medium bowl, whisk together the flour, baking powder, cinnamon, baking soda and salt.
  • Stir the melted butter, eggs and brown sugar into the bowl of oats and milk until well combined. Stir the flour mixture into the oat mixture until well combined. Fold in the white chocolate chips and dried apricots.
  • Using an ice-cream scoop or 2 large tablespoons, divide the batter among the 10 lined muffin tins. Bake until a toothpick inserted into the center of a muffin comes out with some crumbs sticking to it, about 20 minutes. Let the muffins cool 5 minutes in the tins before removing them to a wire rack to cool completely.

OATMEAL MUFFINS



Oatmeal Muffins image

The following recipe comes from my mother's home economics class in Louisiana back in the 1940's. I hope your readers enjoy the muffins as much as I do.

Provided by Beth McCasland

Categories     Bread     Milk/Cream     Breakfast     Brunch     Bake     Kid-Friendly     Back to School     Currant     Oat     Healthy     Gourmet     Arizona     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 muffins

Number Of Ingredients 10

1 cup old-fashioned rolled oats
1 cup buttermilk
1 large egg, beaten lightly
1/2 cup firmly packed light brown sugar
1 stick (1/2 cup) unsalted butter, melted and cooled
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup dried currants

Steps:

  • In a large bowl, combine oats and buttermilk and let stand 1 hour.
  • Preheat oven to 400°F. and butter twelve 1/2-cup muffin tins.
  • Add egg, sugar and butter to oat mixture, stirring until just combined.
  • Into another large bowl, sift together flour, salt, baking powder, and baking soda and add to oat mixture, stirring until just combined. Fold in currants.
  • Divide batter evenly among prepared muffin tins. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.

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