Oatmeal muffins are a healthy and delicious choice for a snack; there’s no doubt about it. I’ve experimented with oats in cookies before. Some of my experiments were very successful (like the oat biscuits with ricotta), others not so much.
This oatmeals muffins recipe, which I share now, is extremely basic, but the result is pure perfection. The oatmeal muffins turned out soft and crunchy, thanks to the oats. If you wish, use rice flour and coconut sugar as I did or replace them with all-purpose flour and brown or white sugar (in this case, reduce the number of eggs from 2 to 1).
Healthy and Filling Oatmeal Muffins Recipe
I always want something filling and heavy for breakfast so I navigate towards muffins. And these oatmeal muffins are so hearty–they are a staple during weekend breakfasts at home.
Ingredients
- 150 grams oatmeal pre-soaked and dried
- 50 grams walnuts pre-soaked, dried and finely ground
- 50 grams flour
- 100 grams sugar
- 100 grams sour cream
- 60 grams butter
- 2 medium eggs at room temperature
- 1 teaspoon baking powder
- 1 pinch salt
- 1 pinch vanilla powder
Instructions
- Preheat oven to 180 degrees Celsius and prepare your muffin cups; I used 12 silicone muffin cups.
- In a medium bowl, sift the flour together with the flour with the salt, baking powder and vanilla. Mix with the oats and walnuts and stir. Set aside.
- In another giant bowl, beat the butter and sugar and add the eggs one at a time. Then add sour cream and mix well. Add the dry ingredients into the big bowl with the wet ingredients and stir.
- Divide the dough into the cups by filling them almost to the top. Bake for 20 to 25 minutes. Check if they are ready using a toothpick (if the stick comes out clean after you puncture them, they are ready). Let the muffins rest for about 5 to 10 minutes in the cups, remove them from them, and transfer them to a grid to fully cool.
- The oatmeal muffins can be stored in the fridge for 2 to 3 days or up to 2 to 3 months in the freezer. To freeze them, wrap well and reserve. To defrost them, remove them from the freezer and wrap each muffin in aluminium foil. Put in a preheated to 180 degrees Celsius oven and bake for 20 minutes. Remove from oven, remove from foil and serve.
Nutrition
Calories: 682kcalCarbohydrates: 86gProtein: 16gFat: 33gSaturated Fat: 9gPolyunsaturated Fat: 14gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 196mgSodium: 345mgPotassium: 355mgFiber: 4gSugar: 54gVitamin A: 604IUVitamin C: 1mgCalcium: 263mgIron: 4mg
We’d love to know if you enjoyed this recipefeel free to let us know in the comments!
