Go Back
Print Recipe

Oatmeal Muffins

Moist, fluffy, lightly spiced oatmeal muffin
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Bread, Breakfast
Cuisine: American
Servings: 12
Author: Mary Kay Allen

Ingredients

  • 2/3 cup buttermilk
  • 1/2 cup applesauce
  • 1/4 cup maple syrup
  • 1/4 cup vegetable oil I use avacado
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 3/4 cup old fashioned rolled oats
  • 1/4 cup oat bran
  • 1 1/4 cups whole wheat pastry flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 cup chopped walnuts

Instructions

  • Preheat the oven to 400° F. Lightly grease a  standard 12-cup muffin tin and set aside. 
  • In a medium bowl, combine the buttermilk, applesauce, maple syrup, oil, eggs and vanilla. Beat well to thoroughly mix. Stir in the rolled oats and oat bran. Set aside while preparing the dry ingredients.
  • In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon and walnuts. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Mix lightly, taking care not to over mix. 
  • Quickly portion the batter evenly between the prepared muffin cups. The batter should be almost to the top of the cup. Bake for 12-15 minutes, until firm when touched and browned around the edges. Let the muffins sit in the cups for several minutes, then loosen the edges and tip up out of the muffin tin to release steam.