Best 3 Oatmeal Pecan Muffins Recipes
Indulge in the delightful flavors of oatmeal and pecans in these wholesome muffins, a perfect treat for breakfast or a snack. Combining the goodness of oats and the nutty richness of pecans, these muffins offer a delectable fusion of textures and flavors. Whether you prefer classic muffins, gluten-free options, or the unique twist of maple syrup, this article presents a collection of recipes tailored to your preferences. Get ready to embark on a culinary journey that celebrates the harmonious blend of oatmeal and pecans in muffin form.
1. **Classic Oatmeal Pecan Muffins**: Experience the timeless taste of traditional oatmeal pecan muffins, featuring a moist and tender crumb studded with crunchy pecan pieces. These muffins are a classic for a reason, offering a comforting and familiar flavor profile that's sure to please everyone.
2. **Gluten-Free Oatmeal Pecan Muffins**: Enjoy the goodness of oatmeal pecan muffins without compromising on taste or texture. This gluten-free version uses alternative flours to create light and fluffy muffins that are just as delicious as the classic recipe.
3. **Maple Oatmeal Pecan Muffins**: Add a touch of sweetness and a hint of maple flavor to your oatmeal pecan muffins with this variation. Infused with pure maple syrup, these muffins offer a delectable twist on a classic, perfect for those who enjoy a hint of maple in their baked goods.
Discover the perfect muffin recipe to suit your dietary preferences and taste buds. Whether you're a fan of classic flavors, gluten-free alternatives, or the unique touch of maple syrup, this article has something for everyone.
OATMEAL MUFFINS
Steps:
- Combine the oats and milk in a large bowl and let stand 30 minutes.
- Preheat the oven to 400 degrees F. Line 10 cups of a 12-cup muffin tin with paper liners
- In a separate medium bowl, whisk together the flour, baking powder, cinnamon, baking soda and salt.
- Stir the melted butter, eggs and brown sugar into the bowl of oats and milk until well combined. Stir the flour mixture into the oat mixture until well combined. Fold in the white chocolate chips and dried apricots.
- Using an ice-cream scoop or 2 large tablespoons, divide the batter among the 10 lined muffin tins. Bake until a toothpick inserted into the center of a muffin comes out with some crumbs sticking to it, about 20 minutes. Let the muffins cool 5 minutes in the tins before removing them to a wire rack to cool completely.
OATMEAL MUFFINS
The following recipe comes from my mother's home economics class in Louisiana back in the 1940's. I hope your readers enjoy the muffins as much as I do.
Provided by Beth McCasland
Categories Bread Milk/Cream Breakfast Brunch Bake Kid-Friendly Back to School Currant Oat Healthy Gourmet Arizona Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 muffins
Number Of Ingredients 10
Steps:
- In a large bowl, combine oats and buttermilk and let stand 1 hour.
- Preheat oven to 400°F. and butter twelve 1/2-cup muffin tins.
- Add egg, sugar and butter to oat mixture, stirring until just combined.
- Into another large bowl, sift together flour, salt, baking powder, and baking soda and add to oat mixture, stirring until just combined. Fold in currants.
- Divide batter evenly among prepared muffin tins. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.
EASY OATMEAL MUFFINS
A simple but delicious recipe for oatmeal muffins.
Provided by WHATCITY
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 136.2 calories, Carbohydrate 17.8 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 1.2 g, Sodium 171.6 mg, Sugar 5.2 g
Tips:
- Use ripe bananas: Overripe bananas are sweeter and have a more intense flavor than unripe bananas. This translates to more flavorful muffins.
- Mash the bananas well: Make sure to mash the bananas until they are completely smooth with no lumps. This will ensure that the bananas are evenly distributed throughout the muffins.
- Don't overmix the batter: Overmixing the batter will result in tough muffins. Mix the batter just until the ingredients are combined.
- Fill the muffin cups only 2/3 full: This will prevent the muffins from overflowing and give them a nice rounded top.
- Bake the muffins at a high temperature: This will create a crispy exterior and a moist interior.
Conclusion:
These oatmeal pecan muffins are a delicious and healthy breakfast or snack. They are easy to make and can be customized to suit your own taste preferences. Whether you like your muffins sweet or savory, there is a recipe in this article that is sure to please you. So what are you waiting for? Give one of these recipes a try today!
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