oatmeal breakfast muffins

Healthy oatmeal muffins are the ultimate make-ahead breakfast option and are ready in just over 30 minutes! This must-try recipe is naturally gluten-free, sweetened with maple syrup, and loaded with whole grains to keep you full for hours. I&#39;m sharing 4 of my favorite flavor variations so you can keep your breakfast-on-the-go exciting! {Gluten-free, dairy-free &amp; vegetarian}

Healthy Oatmeal Muffins Recipe {4 Different Ways}

bananas (mashed)

eggs

maple syrup

almond milk ((or

vanilla extract

oats

oat flour*

baking powder

cinnamon

salt

Blueberries

almonds

strawberries

Unsweetened coconut flakes

Banana Slices

Chocolate Chips

apple

Cinnamon

Preheat the oven to 350ºF and line a muffin tin with silicone muffin cups or generously spray muffin tin with non-stick cooking spray.

In a large bowl, mash banana, Add in eggs, maple syrup, milk and vanilla. Mix to combine. Set aside.

In another large bowl, mix together all of the dry ingredients.

Slowly add the wet ingredients to the dry ingredients. Mix until combined.

With a spoon, add batter to each muffin cup, filling each to close to the top. Add desired toppings to the top of each cup, pressing into the cup slightly to get some of the ingredients into the center of the muffins.

Bake for 20-23 minutes or until inserted toothpick comes out clean. Allow to cool before removing from muffin tin.

I wanted to also add I substituted oat milk for almond milk and used sugar free maple syrup with gluten free oats.

I haven't tried the muffins yet they just came out of the oven but thy look delicious and the house smells of warm cinnamon..mmm. The recipie was super easy and didn't take a long time.

Are the nutrition facts per serving or for 12 muffins?

https://mediavine-res.cloudinary.com/video/upload/t_original/v1604344775/itd4yxjd9mufexcrjtb9.mp4

These healthy oatmeal muffins are a fun and easy make-ahead breakfast option that are flourless and totally customizable! Try out the four different flavours provided or add your own unique spin! Best baked oatmeal cups ever! {gluten-free, dairy-free & vegetarian}

Healthy Oatmeal Muffins {4 Different Ways}

These quick and easy oatmeal muffins are moist, hearty, and deliciously wholesome! They’re simple to make and perfect for a grab-and-go breakfast, an afternoon snack, or a quick treat with your morning coffee. They&#39;re loaded with oats and boast a quick streusel topping that adds just the right amount of sweetness and crunch.

Easy Oatmeal Muffins (Moist & Hearty!)

flour flour

cornstarch

1½ tsp baking powder

½ tsp baking soda

milk

light brown sugar

vegetable oil (I use canola oil)

eggs (room temperature)

vanilla extract/essence

butter

Preheat oven to 425℉ (220℃) conventional (see note 2 if using a convection oven) and line a 12-hole standard muffin tray with muffin liners. Set aside.

Sift together flour, cornstarch, baking powder, baking soda, salt and cinnamon. Whisk until well combined. Set aside.

In a large bowl combine hot milk and oats. Stir to combine and allow to sit for 10 minutes (see note 3). In the meantime prepare the streusel.

Streusel: In a small bowl combine flour, light brown sugar, oats, cinnamon and salt. Mix until well combined and no large lumps remain. Add in melted unsalted butter and stir until the mixture becomes crumbly yet slightly moist (see note 4 if it&#39;s too dry or too wet). Set aside.

Return to the milk/oat mixture and add in light brown sugar, unflavored vegetable oil, eggs and vanilla. Using a whisk, mix until well combined.

Add in pre-sifted dry ingredients from earlier to the wet mixture and using a spatula, fold until just combined and the batter is uniform. Do not overmix.

Distribute the batter evenly among the muffin liners, filling each about ¾ full. Avoid overfilling, as this can cause the muffins to overflow during baking. Give the streusel a quick stir, then evenly sprinkle it over the tops of the muffins.

Bake for 8 minutes at 425℉ (220℃) and then while the muffins are still in the oven, lower the temperature to 350℉ (180℃) and bake for a further 10-12 minutes, or until a toothpick inserted into the centre comes out clean, or with a few moist crumbs on it.

Allow to cool in the muffin tray for 10 minutes, before transferring to a wire rack. Enjoy!

I made these twice. The first time I forgot the vanilla extract and the strudel was a bit too much for my liking, but they tasted good regardless. The second time, i made sure to add the vanilla and this time i added cinnamon extract to the strudel and the batter in addition to the cinnamon powder because the cinnamon flavour was lacking for me. The second tasted better than my first attempt. Delicious!

Loved these! Even my super picky 11-year-old ate them. I did not add the topping and only used about half of the sugar because I’m trying to reduce my sugar intake. I’m sure the topping is lovely. I would absolutely make these again.

I made this recipe today, well, except for the streusel. I forgot about it. The oatmeal muffins are moist and soft and so delicious without the streusel.  I had a little bit of batter left over so I added some raisins and made a few extra oatmeal raisin muffins. These are my new breakfast go-to!  Thanks for the recipe!
Lorice

https://www.youtube.com/watch?v=gdBB4pE3ptA

These quick and easy oatmeal muffins are moist, hearty, and deliciously wholesome! They’re simple to make and perfect for a grab-and-go breakfast, an afternoon snack, or a quick treat with your morning coffee. They're loaded with oats and boast a quick streusel topping that adds just the right amount of sweetness and crunch.

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🔹INGREDIENTS:

▢1 cup (120 g) all purpose flour - plain flour in the UK
▢¼ cup (30 g) cornstarch
▢1½ tsp baking powder
▢½ tsp baking soda
▢½ tsp salt
▢1 tsp ground cinnamon
▢1 cup (240 g) whole milk - hot
▢1¼ cups (113 g) quick-cooking oats
▢¾ cup (150 g) soft light brown sugar
▢½ cup (105 g) unflavored vegetable oil - I use canola oil
▢2 large eggs - room temperature
▢2 tsp vanilla extract/essence

Streusel
▢½ cup (60 g) all purpose flour - plain flour in the UK
▢¼ cup (50 g) soft light brown sugar
▢¼ cup (22 g) quick-cooking oats
▢½ tsp ground cinnamon
▢⅛ tsp salt
▢3½ tbsp (50 g) unsalted butter - melted


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It's time to upgrade boring OATMEAL MUFFINS! Moist oatmeal muffins with streusel topping

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