Easy Oatmeal Muffins (or muffin cake in a pan)
Great base recipe to work from, I like to add diced apples to make this Apple Oatmeal Muffins for breakfast. Sometimes, I will double this recipe and bake in a casserole/lasagna dish (butter and flour pan) where you will need to bake for extra 15-20 minutes and cut into squares to serve.
Equipment
- 1 Muffin pan (12 muffins)
- 1 Large mixing bowl
- 1 medium mixing bowl (optional)
Ingredients
- 1 cup milk (dairy or any milk, tasty if you have buttermilk)
- 1 cup rolled oats
- 1 egg
- 1/4 cup oil (vegetable or avocado oil), sometimes I replace with applesauce or butter
- 1 cup flour (all purpose), can also do 3/4 cup flour and 1/4 cup almond flour for more protein
- 1/4 cup sugar (or just under if you like is less sweet, use sweeter apples, add chocolate chips…)
- 2 tsp baking powder
- 1/2 tsp salt
- 1-2 tsp vanilla extract
- 1 tsp cinnamon
- 1 small apple, diced into small pieces (optional)
- 1/4 cup sliced raw almonds (optional to sprinkle into or over the batter before baking for added protein)
Butter to oil muffin pan
I usually add 1 large diced apple (no need to peel) or you can sprinkle fresh or frozen blueberries, peaches etc…You can also sprinkle chocolate chips in for a treat. I top it off by sprinkling sliced almonds. You may want to add a little more flour if you use fruits with more moisture.
Instructions
- Preheat oven 400 degrees F. Depending on your oven, preheat at 375-425 degrees F.
- Grease muffin pan with butter (or you can butter/flour a casserole pan if you double this recipe or make 2 dozen muffins). If you line with parchment paper, cake will come out wetter.
- If you have time, you can use the medium mixing bowl and pre-soak the oats in the milk and oil and set aside.
- In a large mixing bowl, combine and mix dry ingredients.
- Then add all the wet ingredients in the middle of the dry ingredients, fold all ingredients together.
- Add diced apples, or anything you would like to add to batter, don't overmix.
- Spoon into muffin pan or pour batter into casserole pan.
- Bake for 15-18 minutes until lightly golden brown for muffins. Bake for 27-30 minutes if baking in casserole pan. Depends on oven, you may bake longer until toothpick comes out clean.
Notes
This recipe is very forgiving and great base to make it your own.
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