Description
These wholesome oatmeal muffins are packed with fiber, protein, and customizable flavors. Choose from four delicious variations: classic cinnamon, blueberry almond, chocolate chip banana, or apple spice. Perfect for breakfast or snacks!
Ingredients
Scale
For the Crust:
- For Base Recipe:
- 1 1/2 cups rolled oats
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 cup unsweetened applesauce
- 1/2 cup milk (dairy or plant-based)
- 1/4 cup honey or maple syrup
- 1 large egg
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- For Cinnamon Variation:
- 1 tsp additional cinnamon
- 1/4 cup raisins
- For Blueberry Almond:
- 1 cup fresh blueberries
- 1/4 cup sliced almonds
- 1/2 tsp almond extract
- For Chocolate Chip Banana:
- 1 mashed ripe banana
- 1/3 cup dark chocolate chips
- For Apple Spice:
- 1 cup grated apple
- 1/2 tsp nutmeg
- 1/4 tsp cloves
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with liners or grease well.
- 2. In a large bowl, whisk together oats, flour, baking powder, baking soda, salt, and cinnamon.
- 3. In another bowl, mix applesauce, milk, honey, egg, coconut oil, and vanilla until smooth.
- 4. Pour wet ingredients into dry ingredients and stir until just combined (do not overmix).
- 5. For variations: Gently fold in your chosen add-ins (see ingredients list).
- 6. Divide batter evenly among muffin cups, filling about 3/4 full.
- 7. Bake for 18-22 minutes until tops spring back when lightly touched.
- 8. Cool in pan for 5 minutes, then transfer to wire rack.
Notes
Store in airtight container for 3 days or freeze for up to 3 months. For vegan version, use flax egg and maple syrup. Batter can be refrigerated overnight for easy morning baking.