Recipe by WHATCITY
"A simple but delicious recipe for oatmeal muffins."
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I think many people misunderstand what a muffin is...the Otis Spunkmeyer muffins, for instance, are little more than cake disguised in a breakfast-friendly package. These Oatmeal muffins are more like what muffins started out to be. Simple (albeit somewhat bland) additions to a meal. I find that they are perfect in their simplicity, a wonderful base to a dollup of jam. The original recipe I had called for 1/4 to 1/2 cup of honey or molasses instead of sugar and was a nice 'non-jolting' way to begin the day. They are a good base to add fruit or nuts. I like banana with pecans; chopped apple and cinnamon; dates with extra molasses. Tailor them to your tastebuds, but don't mistake them for a cake-like muffin. These are much more substantial, and you won't be hungry in an hour.
I doubled the recipe and added 2-3 tsp vanilla, 2-3 tsp cinnamon and 2 chopped up apples. I used brown sugar instead of white sugar. I'm not sure my kids will eat them becaue they are so bland. I will not make these again.
I altered most of the ingredients for a healthier alternative, and they always turn out great! I use soy milk instead of regular milk (I use chocolate or vanilla flavoured, then I leave out the sugar in the recipe). I use applesauce instead of vegetable oil. Whole wheat flour instead of all-purpose. And if I use plain soy milk, I use honey instead of the white sugar. Basically this adds soy protein and fiber, while cutting down on calories and fat. A delicious alternative to a store bought granola bar.
I've made this recipe many times now and tried lots of additions - one mashed banana w/ pecans, blueberry and grated lemon peel, grated apple and cinnamon... etc... all have been good. I've also increased the sugar to 1/3c (and sometimes use brown) and substituted buttermilk for the sweet milk - this recipe is incredibly easy and versatile and has become my new base muffin recipe! Thanks, Tony!
I love this recipe. It's very flexible and forgiving. I use applesauce instead of oil, and brown sugar in place of the white. Sometimes I add some snipped fruit (apricots, prunes) or finely chopped apple. I love the texture and they're not too sweet. Great with a cup o' tea in the morning. (they freeze well)
This was a great recipe! I agree with the other reviews - it is kind of simple, it would be great with fruit added. I added cinnamon, nutmeg and chopped nuts. I also replaced the vegetable oil with applesauce, to reduce the fat and calories, and used brown sugar instead of white. They still turned out great. The batter seemed a little runny, but the muffins turned out great. Much lighter than my usual bran muffin recipes.
I liked this recipe. I have made it twice now. The first time I followed the recipe exactly and had very nice muffins, but I agree with some other reviewers that it was a little bland. The second time I altered the recipe beyond recognition, still with good results. I wanted a morning glory style muffin using what I had on hand so here is what I did. For the oats and flour I used 1/2 c corn meal, 1/2 c wheat flour, 1/2 c wheat germ, and 1/2 c all purpose flour. Instead of just milk I used 1/2 c pumpkin , 1/2 c milk, and finally instead of sugar I used pure honey. The result was a golden, yummy healthy muffin, not too sweet but full of flavor. This recipe is wonderful as a starting point.
What a great muffin recipe! Nice because it is low fat....I added apple sauce in place of the oil. If you do this, you may want to spray your muffin cups with a little cooking spray so the papers don't stick to the muffins. I also added some cinnamon and raisins. I also decreased the baking time by 5 minutes, as recommended by another user. The texture and taste are great!
Thanks for offering this recipe:)
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Oatmeal Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 53
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These muffins are moist and tasty, and freeze well.
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