I know few people who don’t feel rushed in the morning, especially on busy days. Given that breakfast is the most important meal of the day and it’s critical to fuel your body with something nutritious, oatmeal muffins are the perfect, busy people, breakfast option.
Oatmeal Muffins are a snap to make, perfect to freeze, easy to pack and will keep you energized until lunchtime.
Oatmeal is a great source of fiber, which is why you feel full and satisfied. However, I prefer my oatmeal in muffin form. Oatmeal in a bowl makes my gag reflex go wild. It’s also easier to grab and run with a muffin than a bowl of gloopy cereal.
One of the things that I love most about my Oatmeal Muffin recipe is how you can customize it to your own taste preferences. You can add any ingredients you like, from fresh fruit to nuts and seeds. My go-to is wild blueberries but I’ve also used chopped apple, raspberries, peaches and blackberries. You can decrease the brown sugar to almost half and still have a really tasty muffin. I’ve even decreased the amount of oatmeal and topped up with bran with great success.
My Oatmeal Muffin recipe allows you to create a muffin that’s packed with nutrients that will keep you feeling full and energized throughout the morning and is completely designed to your own taste buds.
Thanks for reading.
Ingredients
2 cups 5 minute oatmeal
1 1/2 cups buttermilk
4 large eggs, slightly beaten
1 1/2 cup brown sugar
1 cup salted butter, melted and cooled
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
Instructions
- Preheat oven to 375*F
- Mix oatmeal and buttermilk in a small mixing bowl and set aside for 20 minutes to allow the oatmeal to completely absorb the buttermilk.
- In another small bowl whisk together flour, baking powder and salt, set aside.
- In a large mixing bowl whisk the eggs until frothy then whisk in the brown sugar and cooled melted butter until completely emulsified.
- Once the oatmeal mixture is ready add it to the egg , brown sugar and butter mixture.
- Stir in the flour mixture until just blended.
- This is where you would add whatever fruit, seeds or nuts that you like. Use a total of 1 1/2 cups.
- Use muffin paper liners or spray release.
- Fill muffin tin cups to the top.
- Check muffins at 20 minutes. Muffins are done when an inserted wooden toothpick comes out clean.
Notes
THE LOVE: The beauty of this recipe is its flexibility. Have fun experimenting!
