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Sweet Oatmeal Breakfast Muffins

Deliciously moist and fluffy muffins made with rolled oats and a hint of cinnamon, perfect for a wholesome breakfast.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup rolled oats
  • 1 cup milk Can substitute with almond or coconut milk for dairy-free option.
  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour Can substitute with whole wheat flour.
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup chopped nuts or fruit (optional) Add for extra flavor and texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with muffin liners.
  2. In a large mixing bowl, combine the rolled oats and milk. Let this mixture sit for about 5 minutes.
  3. In another bowl, whisk together the brown sugar, all-purpose flour, baking powder, baking soda, salt, and cinnamon.
  4. Add the eggs and vegetable oil to the oat mixture, mixing well. Gradually fold in the dry ingredients.
  5. If using, fold in the nuts or fruits into the batter.
  6. Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
Baking
  1. Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for up to three days, in the fridge for up to a week, or freeze for three months. Reheat in the microwave for 15-20 seconds.