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Healthy Oatmeal Muffins

Healthy Oatmeal Muffins
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These Easy Healthy Oatmeal Muffins are a quick, nutritious, and delicious treat perfect for breakfast or snacks on the go. Packed with wholesome ingredients like rolled oats, whole wheat flour, and natural sweeteners, they offer a moist, tender texture without any refined sugars or unnecessary additives. Versatile and customizable, these muffins can be tailored with fruits, nuts, or spices, making them a family-friendly option that’s both filling and naturally sweet.

Ingredients

Scale

Dry Ingredients

  • 1 cup rolled oats (old-fashioned)
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Optional: 1/2 teaspoon cinnamon, nutmeg, or pumpkin pie spice

Wet Ingredients

  • 2 large eggs (or flax/chia eggs for vegan substitute)
  • 1/2 cup Greek yogurt or unsweetened applesauce (plant-based yogurt for vegan)
  • 1/4 cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon oil (optional, such as vegetable or coconut oil)

Optional Add-ins

  • 1/2 cup fresh or frozen berries (blueberries, raspberries, strawberries)
  • 1/2 cup chopped walnuts or other nuts
  • 1/2 cup dark chocolate chips
  • 1 mashed ripe banana (for Banana Walnut variation)

Instructions

  1. Prepare Your Dry Ingredients: In a large mixing bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, and any spices you’re using. Whisk well to evenly distribute the leavening agents and spices throughout the mixture.
  2. Mix Wet Ingredients Separately: In a separate bowl, beat the eggs lightly. Add Greek yogurt (or applesauce), honey or maple syrup, vanilla extract, and oil if using. Stir until all ingredients are well incorporated and smooth.
  3. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry mixture and gently fold together until just combined. The batter should be thick but slightly lumpy—avoid overmixing to keep muffins moist and tender.
  4. Add Optional Mix-ins: Fold in any berries, nuts, chocolate chips, or mashed banana at this point. Mix gently to avoid breaking up berries or crushing add-ins.
  5. Fill Muffin Tin and Bake: Spoon the batter evenly into a greased or lined muffin tin, filling each cup about two-thirds full. Bake at 350°F (175°C) for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool and Enjoy: Let the muffins cool slightly in the tin before transferring them to a wire rack. This helps them set properly and prevents sogginess.

Notes

  • Use old-fashioned rolled oats for best texture and moisture absorption.
  • Do not overmix the batter to avoid tough muffins; fold gently for a tender crumb.
  • Ensure oven temperature is consistent at 350°F (175°C) for even baking and a golden crust.
  • Adjust honey or maple syrup quantity to your desired sweetness.
  • Use fresh ingredients like eggs, yogurt, and baking powder for optimal rise and flavor.
  • For gluten-free option, replace whole wheat flour with a gluten-free flour blend and use certified gluten-free oats.
  • To make vegan, substitute eggs with flaxseed or chia seed mixture and use plant-based yogurt.

Nutrition

Keywords: healthy oatmeal muffins, easy breakfast muffins, nutritious muffins, gluten-free muffins, vegan oatmeal muffins, quick baked snacks

Find it online: https://ninagourmet.com/healthy-oatmeal-muffins/