Best 2 Moist Oatmeal Muffins Recipes
Oatmeal muffins are a delicious and wholesome breakfast treat that can be enjoyed by people of all ages. They are easy to make and can be customized to your liking with different mix-ins and toppings. This article provides two recipes for moist oatmeal muffins: a classic recipe and a gluten-free recipe. Both recipes are simple to follow and use ingredients that you probably already have on hand. The classic recipe uses all-purpose flour, while the gluten-free recipe uses almond flour and oat flour. Both recipes produce a dozen muffins that are perfect for a quick breakfast or snack. The article also includes a recipe for a simple glaze that can be used to top the muffins, adding an extra touch of sweetness and flavor.
Here are our top 2 tried and tested recipes!
MOIST PUMPKIN OATMEAL MUFFINS
Another favorite muffin recipe at our house. This recipe makes two dozen regular size muffins or 4 dozen mini or "gem" sized muffins. They keep great in the freezer and are perfect for a nutritious, delicious snack or breakfast carb choice. You could add chopped nuts and/or raisins or chopped dates, but my bunch likes them "plain". When you bake them, your house will smell so good!
Provided by Knitting Granny
Categories Quick Breads
Time 33m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Into a large bowl measure and mix the oats, pumpkin purree, brown sugar, oil, buttermilk, eggs and water. Let this mixture sit while you measure the dry ingredients.
- Into a medium bowl measure the flour, spices, baking powder and salt. Mix together with a wire whisk.
- Pour dry ingredients into the pumpkin mixtue and stir together just until dry ingredients are moistened.
- Spray muffin cups with spray realease.
- Fill muffin cups a little more than half full.
- Bake regular sized muffins for 18 - 20 minutes, smaller muffins for 15 - 16 minutes.
- Let muffins sit in pans for 3 or 4 minutes then gently turn out onto baking rack to cool completely.
MOIST OATMEAL PUMPKIN MUFFINS
Since I discovered my husband has diabetes, I have been trying to add more fiber rich foods to my families diet. The oatmeal in this recipe helps with this, and the kids and everyone else realy like these moist treats. Try them!!!
Provided by sherrill tello
Categories Quick Breads
Time 30m
Yield 24 muffins
Number Of Ingredients 12
Steps:
- heat oven to 375*F.
- Grease and flour muffin tins, or use paper liners.
- in large mixing bowl, mix together all ingredients except nuts, blend until just combined.
- Do not over mix.
- Stir in nuts.
- Fill prepared muffin tins three fourths full.
- Bake for 18 to20 minutes, or until muffins test done.
- Cool in pan or on a wire rack.
- ENJOY!
Tips:
- Use ripe bananas. Overripe bananas are sweeter and will produce moister muffins.
- Don't overmix the batter. Overmixing can result in tough muffins.
- Let the muffins cool completely before frosting them. This will help the frosting set properly.
- Store the muffins in an airtight container at room temperature for up to 3 days.
- Freeze the muffins for up to 2 months. To freeze, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag.
Conclusion:
These moist oatmeal muffins are a delicious and healthy breakfast option. They're easy to make and can be customized with your favorite mix-ins. With so many flavor variations, there's sure to be a recipe that everyone will enjoy. So next time you're looking for a quick and easy breakfast, give these oatmeal muffins a try!
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