OATMEAL MUFFINS WITH 6 INCREDIBLE FLAVORS
These oatmeal muffins are simple, wholesome and gluten-free. Made with rolled oats and no refined sugar, this recipe uses one main oatmeal muffin base with 6 different flavor additions! These are the perfect grab-and-go breakfast.
Provided by Andi
Time 45m
Number Of Ingredients 28
Steps:
- Preheat the oven to 350°F. Spray a muffin pan with cooking spray (I use avocado oil spray).
- Make Your Own Oat Flour: Add 1½ cups of rolled oats to a blender. Blend until the oats turn into a flour consistency. Note: You can also use store-bought oat flour and skip this step.
- In a large bowl combine 1½ cups rolled oats, 1½ cups oat flour, baking powder, baking soda and salt.
- In a smaller bowl, mash two bananas well with a fork. Add those to the bowl of oats.
- Beat two eggs in a small bowl with a fork, then add to the bowl of oats.
- Add in the maple syrup, milk, vanilla extract (plus eggs and mashed banana). Mix everything together.
- Let the batter sit and soak for 15-20 minutes to thicken.
- Scoop ¼ cup + ½ Tbsp each of the batter into two cups of the muffin pan.
- Add 1/2 cup of oat base to a small bowl. Stir in diced apple and cinnamon. Scoop half of the batter into one muffin cup and pour the rest in another.
- Add 1/2 cup of oat base to a small bowl. Stir blueberries, lemon zest and cinnamon. Scoop half of the batter into one muffin cup and pour the rest in another.
- Add 1/2 cup of oat base to a small bowl. Stir in diced mango and shreded coconut. Scoop half of the batter into one muffin cup and pour the rest in another.
- Add 1/2 cup + 1 Tbsp of oat base to a small bowl. Stir in chocolate chips and cacao powder. Scoop half of the batter into one muffin cup and pour the rest in another.
- Add 1/2 cup of oat base to a small bowl. Stir in the dried cranberries, pumpkin seeds, cinnamon and nutmeg. Scoop 1/4 cup of batter into one muffin tin and pour the rest in another.
- Sprinkle a small amount of toppings onto each muffin (this is optional).Place in the oven and bake at 350°F for 25-30 minutes, or until a toothpick comes out clean when poked in the center.
- Let cool 10 minutes in the pan. Run a butter knife along the edges to pop out each muffin.
- Place on a rack to cool completely. Once cooled, add to an airtight container or Ziploc bag.These can be stored in the fridge for 1 week, or freezer for up to 2 months.
DOUBLE CHOCOLATE CHIP MUFFINS
Stir chocolate chips into chocolate batter for a muffin that's twice as nice.
Provided by Food Network Kitchen
Time 1h5m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
- Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Stir in the chocolate chips. In a medium bowl, whisk together the milk, brown sugar, butter, oil, vanilla and eggs until smooth.
- Quickly fold the milk mixture into the flour mixture with a rubber spatula. Divide the batter evenly among the prepared muffin cups. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Transfer the muffins from the pan to a wire rack to cool.
DOUBLE OAT RAISIN POPPYSEED MUFFINS
Your basic buttery poppy seed muffin -- with a twist! Succulent confections with mounds of oats, raisins, and poppy seeds. This is great for the winter because of the high oven temperature! Serve warm, plain or with marmalade.
Provided by RACH FORCE
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 6 muffin cups or line with paper muffin liners.
- In a mixing bowl, mix flour, baking powder, nutmeg, sugar, and orange peel. In a separate bowl, mix eggs, margarine, and milk.
- Stir flour mixture into the wet ingredients until just moist. Stir in raisins, poppy seeds, and oats; mix well. Spoon batter into prepared muffin pan; fill muffin cups about 3/4 full.
- Bake in preheated oven for 20 minutes, until a toothpick inserted into center of muffin comes out clean. Serve warm.
Nutrition Facts : Calories 509.1 calories, Carbohydrate 82.9 g, Cholesterol 85.6 mg, Fat 14.9 g, Fiber 4.6 g, Protein 12.5 g, SaturatedFat 6.6 g, Sodium 248.5 mg, Sugar 28.2 g
DOUBLE APPLE MUFFINS
From Quaker Oats booklet printed in 1989. I love the flavor of these muffins and they are pretty healthy to boot! Hope you love them as much too! These freeze very well too - just make sure to wrap them individually. I reheat the frozen muffin in the microwave for about 30 seconds.
Provided by HokiesMom
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400F and grease or line 12 muffin cups.
- Combine dry ingredients in a medium bowl.
- Add the remaining ingredients EXCEPT the chopped apple, mixing just until moistened (do not overmix!).
- Gently fold in the apples.
- Fill cups 2/3 full.
- Bake 20-22 minutes or until golden brown.
DOUBLE BRAN MUFFINS
Make and share this Double Bran Muffins recipe from Food.com.
Provided by zeldaz51
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Place the brans and brown sugar in a medium bowl and mix well, pressing out any lumps of sugar with the back of a spoon. Add the baking powder and mix well.
- Combine the wet ingredients (milk though oil) And stir well, then add wet ingredients to dry mixture and mix well.
- Fold in optional nuts and/or fruit.
- Divide the mixture among 12 muffin cups which have been coated with cooking spray. Bake for about 15 minutes, until a wooden toothpick inserted in the center of a muffin comes out clean. Remove pan from oven, let it rest 5 minutes before removing muffins. Serve warm or at room temperature.
Nutrition Facts : Calories 97.8, Fat 3.1, SaturatedFat 0.3, Cholesterol 0.4, Sodium 83.3, Carbohydrate 19.4, Fiber 3.3, Sugar 9.6, Protein 3.3
IRRESISTIBLE DOUBLE CHOCOLATE MUFFINS
The absolute best muffins! Don't be fooled by all the healthful ingredients - these sinful muffins are good for curing chocolate cravings!
Provided by Fiestaqueen
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Combine flour, flax seed, wheat germ, baking soda, baking powder, cocoa powder, cinnamon, and chocolate chips in a large bowl. In another bowl, beat the buttermilk, pumpkin puree, brown sugar, egg, and vanilla until smooth. Gently stir the wet ingredients into the dry, mixing just until combined. Spoon equal amounts of batter into muffin cups.
- Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 30 minutes.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 39.9 g, Cholesterol 16.3 mg, Fat 8 g, Fiber 6.9 g, Protein 6.7 g, SaturatedFat 2.3 g, Sodium 240.8 mg, Sugar 23.5 g
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