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At the core of our hearty oatmeal muffins are rolled oats, which play a pivotal role in both flavor and texture. Rolled oats are whole grain oats that have been steamed and then flattened with large rollers. This process preserves their nutritional value while making them easier to cook and incorporate into recipes.

Oatmeal Muffins

Start your day right with hearty oatmeal muffins! These delicious treats offer a nutritious blend of rolled oats, buttermilk, and coconut oil, making them perfect for breakfast or a snack. Packed with fiber, vitamins, and customizable add-ins like nuts and dried fruits, they fuel your day with wholesome goodness. With easy-to-follow instructions, you’ll enjoy baking these muffins and savoring their delightful flavors. Embrace the joy of wholesome baking and elevate your mornings!
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Ingredients
  

1 ½ cups rolled oats

1 cup buttermilk

1/3 cup honey or maple syrup

1/4 cup coconut oil, melted (or vegetable oil)

1 teaspoon vanilla extract

1 large egg

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 cup chopped walnuts or pecans (optional)

1/2 cup dried fruit (raisins, cranberries, or your choice)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with muffin liners.

    Soak the Oats: In a large mixing bowl, combine the rolled oats and buttermilk. Let it sit for about 10 minutes to allow the oats to absorb the liquid and soften.

      Mix Wet Ingredients: In a separate bowl, whisk together the melted coconut oil, honey (or maple syrup), vanilla extract, and the egg. Ensure everything is well mixed.

        Combine Mixtures: Pour the wet mixture into the oat and buttermilk mixture, and stir until just combined.

          Add Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, stirring gently until just incorporated. Be careful not to overmix; a few lumps are okay.

            Incorporate Add-ins: Gently fold in the chopped nuts and dried fruit if using. This adds extra texture and flavor to your muffins.

              Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about three-quarters full.

                Bake: Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden and spring back when lightly pressed.

                  Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or store in an airtight container for up to a week!

                    Prep Time, Total Time, Servings: 15 minutes | 35 minutes | Makes 12 muffins