Muffin recipes are a dime a dozen. So what’s so special about these oatmeal muffins? They’re fast, easy, and super adaptable to whim and fancy. It’s a perfect base muffin recipe, sort of like a nutritious blank muffin canvas. Add fruit, seeds, or nuts of your choosing. Go crazy.
This is our go-to muffin recipe, most often whipped out on a Saturday morning for breakfast. But in this instance it was a Friday afternoon nap time. :)
First, Oatmeal Muffin Ingredients!
1 Cup of Flour
1 Cup of Milk
1 Cup of Oats
1/4 Cup of oil
1/2 Cup of Sugar
2 teaspoons Baking Powder
1/2 teaspoon of salt
For the record, we always double this recipe. And I’m sorry, I can’t tell you exactly how much this makes.
And we usually add some kind of fruit to our oatmeal muffins. This time we were trying to use up some strawberries in the fridge.
Get that Nine Year Old to chopping.
Preheat the oven to 425, spray your muffin pans, and grade a math test while the strawberries get chopped.
Pour milk and oats together.
Add Oil and eggs. (Or applesauce instead instead of oil. We used Coconut oil this time)
Add Flour. We always use whole wheat.
And Sugar. We used brown this time.
Get the Six Year Old to mixing while the Nine Year Old adds the baking powder and salt.
Add some cinnamon for a touch of Fall.
And set your Six Year Old mixer to low.
Now fill up them muffin pans!
If someone doesn’t get covered in flour, you’re doing it wrong.
Also, wear a cute apron even though you’re making the children do all the work.
Now while the muffins are baking for 15 to 20 minutes, whip up some cream, since the muffins really don’t have very much sugar in them….
Round out this nutritional meal by making some coffee and tossing in some of that whipped cream. Mmmmmm.
These are simple muffins that are quick, easy, not too sweet, nutritious, and a good way to use up extra fruit lying around. :)