What kind of oats should I use?

The recipe calls for quick cooking oats because they absorb liquid well and result in softer muffins. If you only have rolled oats, you can pulse them a few times in a blender or food processor to make them more like quick oats. Instant oats can also be used.

Can I make these muffins gluten free?

Yes, you can easily make these gluten free. Be sure to use certified gluten free oats. For the flour, you can use oat flour, whole grain spelt flour, or a good quality gluten free baking flour blend that works well in muffins.

What can I use instead of sugar?

You can substitute the granulated sugar with coconut sugar or xylitol for an added sugar free option. However, avoid liquid sweeteners like maple syrup or honey, as these can significantly change the texture of the muffins.

My muffins turned out dense. What went wrong?

Dense muffins are often the result of overmixing the batter. When you mix the wet and dry ingredients, stir only until they are just combined and no dry flour streaks remain. Also, using certain flours like coconut flour can make muffins dry and dense.

Can I add fruit or chocolate chips?

Absolutely. This is a great base recipe for mix ins. You can add half a cup of berries, raisins, or chopped dried fruit. For chocolate chip lovers, add up to three fourths cup of chocolate chips to the batter. Remember to gently stir in soft fruits like blueberries last to avoid breaking them.

Are these muffins suitable for a vegan diet?

Yes, this recipe is designed with vegan options in mind. It includes alternatives for the egg and suggests using plant based milk options. Be sure to follow the vegan variations mentioned for ingredients like the optional egg and oil substitute.

Easy Healthy Oatmeal Muffins (Moist & Fluffy)

Description

These Oatmeal Muffins are wonderfully soft, incredibly fluffy, and simple to bake for a delightful breakfast or a wholesome snack!

Ingredients

1 cup (90 grams) quick oats
1 cup (250 ml) milk of choice
1 large egg or additional 1/4 cup (61 ml) milk of choice
2 tsp (10 ml) white vinegar or apple cider vinegar
2 tbsp (30 ml) oil or nut butter, or use unsweetened applesauce or mashed banana for a fat free option
2 tsp (8 grams) baking powder
½ cup (100 grams) granulated sugar or coconut sugar or xylitol for a sugar free alternative
1 cup (120 grams) all purpose flour or use oat flour or whole grain spelt flour
½ tsp (3 grams) baking soda
½ tsp (3 grams) salt
½ cup (85 grams) chocolate chips (optional)
½ tsp (1 gram) cinnamon (optional)

Instructions

Pour the quick oats and milk into a large mixing bowl. Stir them together. Let the mixture sit and soak for about ten minutes.
While the oat mixture is resting, get your oven ready. Preheat it to 350 degrees Fahrenheit (175 degrees Celsius). Line twelve cups of a standard muffin pan with paper liners.
Add all the remaining ingredients for the muffins into the mixing bowl with the oat and milk mixture.
Use a whisk to gently stir everything together. Mix just until the ingredients are evenly combined and you do not see any dry flour streaks. Do not overmix the batter.
Divide the muffin batter evenly among the twelve prepared muffin cups.
Place the muffin pan into your preheated oven. Bake for about twenty minutes. To check if they are done, insert a toothpick into the center of a muffin. It should come out mostly clean with just a few moist crumbs attached.
Let the baked muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

Storage: Once cooled, cover leftover muffins loosely with a cloth towel if storing on the counter for a short period. For longer storage or overnight, place them in an airtight container in the refrigerator for up to four days. You can also freeze them in a freezer-safe container or bag for up to three months.

Taste & Texture: These muffins often taste even better on the second day after the flavors have melded. The paper liners may also peel off more easily after they have sat for a day.

Flour Options: This recipe works well with white all purpose flour, oat flour, or whole grain spelt flour. If you are looking for a low carb option, consider trying a keto muffin recipe instead of making this one flourless.

Nutrition

Serving Size: 1 muffin
Calories: 150
Sugar: 10g
Sodium: 180mg
Fat: 5g
Carbohydrates: 23g
Fiber: 2g
Protein: 3g
Cholesterol: 15mg