Cinnamon Oatmeal Muffins
Delightful muffins infused with the comforting flavors of cinnamon and oats, perfect for breakfast or a sweet treat.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (or whole wheat flour for a healthier twist) Use whole wheat flour for a healthier option.
- 1 cup rolled oats Standard oats work best.
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt Add a touch of sea salt on top before baking for contrast.
Wet Ingredients
- 1 cup milk Use almond milk for a dairy-free version.
- 1/2 cup vegetable oil Substitute with melted coconut oil if desired.
- 1/2 cup brown sugar Lightly packed.
- 1 large egg
- 1/2 cup raisins or chopped nuts Optional mix-ins for added texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
- In a medium bowl, combine the rolled oats and milk. Allow them to soak for about 5 minutes.
- In another large mixing bowl, whisk together the egg, vegetable oil, and brown sugar until smooth.
- Stir the soaked oats into the egg mixture, blending well.
- In a separate bowl, mix flour, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- If using, fold in raisins or nuts gently.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Baking
- Bake for about 20 minutes, or until edges are golden brown and a toothpick inserted comes out clean.
- Allow the muffins to cool for a few minutes before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to 3 days, or refrigerate for a week. Freeze for about 3 months.