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Hearty Oatmeal Muffins

Three golden brown oatmeal muffins on a white plate, with one muffin broken in half to show its fluffy interior.
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These hearty oatmeal muffins are a perfect grab-and-go breakfast or snack. They are moist, satisfying, and subtly sweet, with a tender yet toothsome texture from the oats.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup rolled oats
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 cup milk
  • 1/2 cup unsweetened applesauce
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
  2. In a large bowl, whisk together the flour, rolled oats, brown sugar, baking soda, cinnamon, and salt.
  3. In a separate medium bowl, whisk together the egg, milk, applesauce, vegetable oil, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
  5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For a variation, you can add 1/2 cup of chopped nuts or dried fruit to the batter.
  • These muffins store well in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://carlacooking.com/oatmeal-muffins-recipe/