Via flickr
Wholesome Oatmeal Spice Muffins are perfectly spiced with crunchy tops and pillowy centers, making them a delicious breakfast on-the-go or anytime snack!
Make this cinnamon oatmeal muffins for your next on-the-go breakfast. Made with rolled oats, cinnamon, nutmeg, and chopped nuts, these spice muffins are low calorie and packed with energy. For apple oatmeal muffins, simply add apple into the egg mixture and skip on the nuts.
Normally I would have boosted the nutrition of these muffins even more by making them with my beloved whole wheat pastry flour and tub o’ coconut oil in place of the all-purpose flour and melted butter. However, seeing as how we’re still living in limbo at my mom’s house while renovations on our next house get finished up, I don’t currently have a pantry full of my usual ingredients at my disposal. So bake the recipe as written or swap out a few ingredients to make the muffins even more wholesome…I promise they will be promptly devoured either way!
This is the only oatmeal muffin recipe you’ll ever need because it is so adaptable. Easily substitute ingredients, add toppings, add raisins, nuts, berries – basically you can use what you already have in your cupboards to make a super tasty and filling muffin.
I love these in the mornings when I’m running late (always) and get tempted to stop and get something to eat on the way to work. I’m trying to get in the habit of making a batch at the beginning of the week, and then freezing them so they’re always ready to go if i need one.
INGREDIENTS:
2 cups rolled oats
2 cups rice milk (or any other)…
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These are now a standby in my kitchen. The whole family loves them. I usually add banana and/or cinnamon chips. YUMMY!
INGREDIENTS:
2 cups rolled oats
2 cups rice milk (or any other)
2 cups whole wheat pastry flour
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 cup unsalted butter, softened
1 cup light brown sugar
2 eggs
INSTRUCTIONS:
In a large bowl stir together oats and rice milk, and allow to sit for 30 minutes.
Prepare muffin baking pan with paper liners and preheat oven to 400 degrees F.
In a medium bowl whisk together dry ingredients-flour, baking powder, salt, cinnamon and nutmeg.
When the oats softened, place oat/milk mixture in a large bowl, add brown sugar and eggs. Mix in butter.
Mix in flour mixture into the oat mixture.
Using a small ice cream scoop (or spoon) divide batter among 24 muffin cups.
Bake for 15-18 minutes, until tops of muffins, become golden brown and the toothpick comes out clean. Let muffins cool a few minutes in the pan before moving them to a cooling rack.
From: food.com