READY IN 40 mins

Easy Oatmeal Muffins

Read Reviews (312)

"A simple but delicious recipe for oatmeal muffins." — WHATCITY

Directions

Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
In a small bowl, combine milk and oats; let soak for 15 minutes.
In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full.
Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Kitchen-Friendly View

PREP 15 mins
COOK 25 mins
READY IN 40 mins

Reviews More Reviews

Most Helpful Positive Review

Aug 06, 2006

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.

—Christine

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Most Helpful Critical Review

Jan 19, 2011

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.

—Darla

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347 Ratings

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May 16, 2005

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.

—TESS2004

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Mar 07, 2003

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!

—SUPERSWANKY28

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Dec 09, 2003

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)

—SKYQUEEN

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Jul 27, 2003

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.

—Caroline

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Sep 13, 2006

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.

—RACHEY638

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Feb 24, 2003

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:)

—YECATS!

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Nutrition

Calories
136 kcal
7%

Carbohydrates
17.8 g
6%

Cholesterol
19 mg
6%

Fat
5.9 g
9%

Fiber
1 g
4%

Protein
3.2 g
6%

Sodium
172 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Oatmeal Muffins

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 136
Calories from Fat: 53

% Daily Value *
Total Fat 5.9g 9 %
Saturated Fat 1.2g 6 %
Cholesterol 19mg 6 %
Sodium 172mg 7 %
Potassium 72mg 2 %
Total Carbohydrates 17.8g 6 %
Dietary Fiber 1g 4 %
Protein 3.2g 6 %
Sugars 5.2g
Vitamin A 1 %
Vitamin C < 1 %
Calcium 8 %
Iron 9 %
** Thiamin 14 %
Niacin 11 %
Vitamin B6 2 %
Magnesium 5 %
Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.