Best 2 Oatmeal Walnut Muffins Recipes

Indulge in the delectable aroma of freshly baked Oatmeal Walnut Muffins, a symphony of flavors that will tantalize your taste buds. These muffins are a perfect blend of hearty oats, crunchy walnuts, and a touch of sweetness that will make your mornings brighter. With three variations to choose from, this recipe caters to diverse preferences. Whether you prefer a classic muffin, a muffin with a delightful streusel topping, or a muffin bursting with juicy blueberries, this recipe has it all. Each variation offers a unique taste experience, ensuring that there's something for everyone to savor.

Here are our top 2 tried and tested recipes!

OATMEAL WALNUT MUFFINS

Oatmeal Walnut Muffins image

This is a very moist muffin. Easy and quick to make. Always gets requests for the recipe. I put walnuts and brown sugar on my morning oatmeal, so I thought 'why not incorporate them into a muffin recipe'?

Provided by Deb Wolf

Categories Quick Breads

Time 30m

Yield 12-13 muffins, 12 serving(s)

Number Of Ingredients 9

Ingredients

2 eggs, at room temperature
1/2 cup canola oil
1 cup cooked oatmeal, at room temperature
1 teaspoon vanilla extract
1 cup flour
1 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup walnuts, chopped

Steps:

Preheat oven to 350°F.
Place paper liners in each of 12 muffin cups.
Whisk eggs well, then whisk in oil, oatmeal and vanilla.
In another bowl, combine flour, brown sugar, baking powder and baking soda until there are no more lumps of brown sugar. Add walnuts and toss to coat.
Add liquid mixture and fold in, just until the dry ingredients are moistened.
Spoon into muffin cups, filling 3/4 full. An ice cream scoop works well for this. You may have enough batter for a 13th muffin.
Bake 18 - 20 minutes or until they test done. Allow to cool 10 minutes in the muffin pan, then turn out onto a wire rack to cool completely.
These freeze well.

APRICOT WALNUT OATMEAL MUFFINS (NO FLOUR!) SBD PHASE 2&3

Apricot Walnut Oatmeal Muffins (No Flour!) SBD Phase 2&3 image

The base for this recipe is Ana Molina's Oatmeal Muffins (No Flour at All!) recipe #108564. I did tweak it quite a bit and really liked the results. These are great for SB Diet Phase 2 & 3. Spray kitchen shears with Pam to cut up the dried apricots

Provided by CookbookCarrie

Categories Quick Breads

Time 28m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

2 1/4 cups old-fashioned oatmeal (NOT Quick Oats)
1/4 cup walnuts
1/4-1/3 cup dried apricot, diced small
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup honey or 1/2 cup agave syrup
2 eggs, lightly beaten
2 teaspoons vegetable oil

Steps:

Preheat oven to 350 degrees.
Put paper liners in 12 muffin cups.
In a large mixing bowl, mix Oats, Walnuts, Apricots, Baking Powder,& Salt.
In a small bowl whisk together Milk, Honey, eggs,& vegetable oil.
Add the wet to the dry and mix til just combined.
Let sit for 3-5 minutes.
Fill muffin cups 3/4 full.
Bake 13 minutes or until toothpick inserted in middle comes out clean.

Tips:

For a crispier muffin, sprinkle a little bit of brown sugar on top before baking.
To make sure the muffins are cooked through, insert a toothpick into the center. If it comes out clean, they're done.
If you don't have any oats on hand, you can substitute an equal amount of all-purpose flour.
Feel free to add other mix-ins to your muffins, such as chocolate chips, dried fruit, or nuts.
These muffins can be stored at room temperature for up to 3 days, or in the freezer for up to 2 months.

Conclusion:

These oatmeal walnut muffins are a delicious and healthy snack or breakfast option. They're easy to make and can be customized to your liking. So next time you're looking for a quick and satisfying treat, give these muffins a try!