Description
These wholesome oatmeal muffins come in four delicious variations—classic, blueberry, chocolate chip, and apple cinnamon. Perfect for meal prep or a quick breakfast on the go!
Ingredients
Scale
For the Crust:
- For the base batter:
- 1 1/2 cups rolled oats
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup maple syrup
- 1/4 cup coconut oil (melted)
- 1 cup unsweetened almond milk
- 1 egg (or flax egg for vegan)
- 1 tsp vanilla extract
- For classic variation:
- (No additional ingredients)
- For blueberry variation:
- 1 cup fresh or frozen blueberries
- For chocolate chip variation:
- 1/2 cup dark chocolate chips
- For apple cinnamon variation:
- 1 cup grated apple (peeled)
- 1/2 tsp extra cinnamon
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 375°F (190°C) and line a muffin tin with liners.
- 2. In a large bowl, mix dry ingredients: oats, flour, baking powder, baking soda, salt, and cinnamon.
- 3. In another bowl, whisk wet ingredients: maple syrup, coconut oil, almond milk, egg, and vanilla.
- 4. Pour wet ingredients into dry ingredients and stir until just combined.
- 5. Divide batter evenly for variations (about 1 cup batter per variation).
- 6. Fold in add-ins for each variation (blueberries, chocolate chips, or apple).
- 7. Scoop batter into muffin cups (3/4 full) and bake for 18-22 minutes until tops spring back.
- 8. Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
Store in an airtight container for 3 days or freeze for up to 3 months. For vegan version, use flax egg (1 tbsp ground flax + 3 tbsp water).