These Basic Oatmeal Muffins are easy, satisfying, and oh so scrumptious! We made a handful of wholesome swaps to ensure this recipe is 100% complete grain and sweetened all-naturally. And, bonus, they’re naturally decrease in fats!
Within the temper for extra muffin inspo?! Try all our wholesome muffin recipes and completely happy baking, loves.
Our Favourite Wholesome Oatmeal Muffins
These traditional oatmeal muffins have rapidly develop into one in every of our go-to’s within the Match Foodie kitchen. They’re straightforward to make, pack wholesome components and are a real crowd-pleaser. Do your self a favor, and make a double or triple batch to have on-hand at any time when the muffin temper strikes. Oh, and so they’re toddler-approved 😉
As a result of these are oatmeal muffins, this recipe requires each rolled oats for texture and floor oat flour. We’re additionally utilizing half white complete wheat to ensure they keep good and fluffy!
As for fats, you solely want 2 tablespoons of melted coconut oil because of some mashed banana. And, in case you’re not a banana particular person, you’ll be able to sub unsweetened applesauce as an alternative.
The Wholesome Swaps We Made
Oatmeal Muffin Variations
Use this as a base wholesome muffin recipe to essentially make them your individual. Listed here are some variation concepts:
- Lemon Blueberry: Add a couple of tablespoon of lemon zest and about 3/4 cups of contemporary blueberries!
- Sea Salt Chocolate Chip: Add a handful of chocolate chips and high the finished muffins with some sea salt.
- Carrot Cake: Add round 3/4 cups grated carrots + 1/2 teaspoon floor cinnamon, 1/4 teaspoon floor ginger and a pinch of allspice.
How one can Freeze this Oatmeal Muffin Recipe
In the event you like to have wholesome muffins available, however don’t need them to go dangerous, it is a nice recipe to make a double or triple batch after which freeze for later enjoyment. It’s tremendous straightforward:
- First, let your oatmeal muffins cool utterly.
- Then, place muffins on a baking sheet and place the baking sheet into the freezer.
- Freeze for not less than 2 hours.
- As soon as the muffins are frozen, switch right into a freezer-safe, gallon-size bag. Then, take away as a lot air as doable and seal.
- Write “Basic Oatmeal Muffins” on the entrance of the bag together with an “eat by date” 3 months from the time you made the muffins.
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First, preheat oven to 350ºF and line a muffin tin with cupcake liners or spray with coconut oil cooking spray.
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Place dry components into a big bowl and whisk to mix.
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Then, whisk eggs in a medium bowl and add maple syrup, almond milk, and mashed banana and blend till mixed.
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Add moist components to dry and blend till mixed.
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Then, add in melted coconut oil and blend once more.
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Switch batter into muffin tin, filling every one round 3/4 of the way in which full. Then, sprinkle on some further rolled oats.
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Bake at 350ºF for 20-23 minutes or till you do the toothpick check and it comes out clear.
Serving: 1 g, Energy: 177 kcal, Carbohydrates: 32 g, Protein: 3 g, Fats: 3 g, Fiber: 2 g, Sugar: 17 g
Vitamin data is robotically calculated, so ought to solely be used as an approximation.