Healthy Oat Muffins
These wholesome oat muffins are perfectly moist, naturally sweetened, and make for a nutritious grab-and-go breakfast.
Ingredients
- •1.5 cups rolled oats (135g)
- •1 cup whole wheat flour (125g)
- •1/2 cup brown sugar (100g)
- •1 teaspoon baking powder
- •1/2 teaspoon ground cinnamon
- •1/4 teaspoon salt
- •1 large egg
- •1/2 cup milk (120ml)
- •1/4 cup vegetable oil (60ml)
- •1/2 cup raisins or dried cranberries (75g)
Instructions
- 1
Preheat your oven to 375°F (190°C) and grease a standard muffin tin or line it with paper cups.
- 2
In a large mixing bowl, whisk together the rolled oats, flour, brown sugar, baking powder, cinnamon, and salt.
- 3
In a separate medium bowl, beat the egg with the milk and vegetable oil until well combined.
- 4
Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined; do not overmix.
- 5
Gently fold in the raisins or dried cranberries.
- 6
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- 7
Bake for 25 to 30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- 8
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
💡 Chef tips
- For a dairy-free version, substitute the milk with almond or soy milk, making the recipe pareve.
- You can swap the raisins for fresh blueberries or chopped walnuts depending on your preference.
- Store these muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months.
✅ How it should turn out
The finished muffins should have a golden, slightly crunchy top with a soft, hearty interior that smells warmly of toasted oats and cinnamon.