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top down shot of oatmeal muffins on a round wooden tray with a scoop of rolled oats
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4.58 from 59 votes

Oatmeal Muffins

Healthy easy oatmeal muffins, made with basic ingredients these muffins are laoded with rolled oats, and loved by adults and kids
Prep Time10 minutes
Cook Time20 minutes
20 minutes
Total Time50 minutes
Course: Baking
Cuisine: American
Servings: 12 muffins
Calories: 213kcal
Author: Stacey

Equipment

  • muffin tray

Ingredients

  • 1 ½ cups rolled oats 160g
  • 1 ½ cups milk 375ml
  • ½ cup raisins 90g

Dry Ingredients

  • 1 cup flour 130g
  • 1 teaspoon cinnamon
  • 3 teaspoon baking powder
  • ? cup brown sugar THis is one third of a cup, the internet seems to not like the symbol 80g, any granulated sugar can be used

Wet ingredients

  • ½ cup melted butter 120g or a 113g stick of butter will be fine, can sub for ½ cup / 125ml of mild oil
  • 1 egg
  • 1 teaspoon vanilla essence (optional)

Topping

  • 1 tablespoon rolled oats
  • 1 teaspoon brown sugar

Instructions

Prep

  • Soak the rolled oats and raisins in the milk. This is best done for at least 20 minutes, you can totally do it overnight if you want as well. Soaking the rolled oats makes the muffins soft and fluffy, soaking the raisins makes sure they are soft juicy and packed with sweetness 
  • Heat the oven to 180 degrees celsius approx 350 F
  • Prepare a 12 cup muffin tray, grease it or line with paper cups

Dry Ingredients

  • Place flour, baking powder, cinnamon and sugar in a large mixing bowl, use either a whisk or fork to combine them

Wet ingredients

  • If using butter, melt the butter
  • To the soaked oats; add the egg, melted butter/oil, vanilla and mix well
  • Add the wet ingredients to the dry ingredients and gently combine until just mixed.
  • Portion batter into the 12 cup muffin tray

Topping (optional)

  • Combine the second measure of oats with the second measusre of brown sugar and sprinkle on top of theuncooked muffin 
  • Bake for 20-25 minutes, until when pressed in the centre the muffin springs back
  • Allow to cool in the tray for 5 minutes before removing and cooling completely on a rack (although these muffins are delcious warm with a little butter)

Notes

Substitutions

  • Rolled oats: can be subbed for quick oats, if you are using quick oats they will not need to be soaked as long, 10 minutes will be ok, not overnight
  • Butter: A mild flavoured oil, ie not extra virgin olive oil as this will be too strong
  • Flour: Plain flour can be subbed for wholemeal four (this will give a denser muffin) or gluten-free flour, but not a nut flour like almond four or coconut flour
  • Milk: Can be substituted for any milk alternative; Soy, Almond, Rice etc
  • Brown Sugar: I use brown sugar in this recipe because I like the flavour it gives but this can be substituted for any granulated sugar.
  • Raisins: These can be subbed for another dried fruit, dates work well. Just cut them into pieces similar in size to raisins.
  • Egg: This recipe will work with ¼ cup of apple sauce as an egg replacer.

Storage

  • Store at room temp in an airtight container for up to 3 days 
  • Freeze in an airtight container for up to 3 months (they defrost beautifully in a lunchbox)
 

Nutrition

Serving: 1muffin | Calories: 213kcal | Carbohydrates: 25g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 146mg | Potassium: 151mg | Fiber: 4g | Sugar: 6g | Vitamin A: 305IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 1mg