Oat muffins
Delicious and healthy oat muffins made with wholesome ingredients like olive oil, almond milk, and banana. These muffins are not only moist and flavorful but also quick to prepare and perfect for breakfast or a snack. Enjoy the goodness of oats and the sweetness of brown sugar in every bite!
- 04 Apr 2024
- Cook time 20 min
- Prep time 10 min
- 16 Servings
- 10 Ingredients
Oat muffins are a delicious and healthy breakfast option, perfect for on-the-go mornings or a leisurely weekend treat. Made with wholesome ingredients like oats, almond milk, and banana, these muffins are both nutritious and satisfying. Follow this easy recipe to create soft and moist oat muffins that everyone in the family will love.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray or butter.
In a large mixing bowl, whisk together the olive oil and eggs until well combined. Add the almond milk and continue to whisk until fully incorporated.
In a separate bowl, mash the ripe banana with a fork until smooth. Add the mashed banana to the wet ingredients mixture and stir well.
In another bowl, mix together the oats, baking powder, baking soda, salt, brown sugar, and corn flour. Ensure all the dry ingredients are evenly distributed.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; it's okay if there are a few lumps.
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 to 3/4 full.
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for about 5 minutes. Then transfer the muffins to a wire rack to cool completely.
Tips:
- Ensure the banana is ripe for added sweetness and moistness in the muffins.
- You can substitute olive oil with coconut oil or vegetable oil if preferred.
- Mix the dry ingredients separately before combining them with the wet ingredients to ensure even distribution.
- Do not over-mix the batter to avoid dense muffins. Stir just until the ingredients are combined.
- Add mix-ins such as chocolate chips, nuts, or dried fruit for extra flavor and texture.
- Preheat the oven to the correct temperature before baking to ensure even cooking.
- Line the muffin tin with paper liners or grease it well to make removing the muffins easier.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your homemade oat muffins warm out of the oven or let them cool for a quick and healthy snack later. These muffins also freeze well, so you can always have a batch on hand for busy days. With their delightful texture and flavor, these oat muffins are sure to become a favorite in your household.
| Nutrition Facts | |
|---|---|
| Serving Size | 50 grams |
| Energy | |
| Calories 90kcal | 4% |
| Protein | |
| Protein 2.08g | 1% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 0.95g | 2% |
| Sugar 8g | 8% |
| Fat | |
| Fat 11g | 13% |
| Saturated 1.73g | 6% |
| Cholesterol 30mg | - |
| Vitamins | |
| Vitamin A 16ug | 2% |
| Choline 27mg | 5% |
| Vitamin B1 0.08mg | 7% |
| Vitamin B2 0.07mg | 5% |
| Vitamin B3 0.54mg | 3% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 20ug | 5% |
| Vitamin B12 0.10ug | 4% |
| Vitamin C 0.91mg | 1% |
| Vitamin E 0.36mg | 2% |
| Vitamin K 0.13ug | 0% |
| Minerals | |
| Calcium, Ca 70mg | 5% |
| Copper, Cu 0.04mg | 0% |
| Iron, Fe 0.79mg | 7% |
| Magnesium, Mg 13mg | 3% |
| Phosphorus, P 110mg | 8% |
| Potassium, K 70mg | 2% |
| Selenium, Se 4.31ug | 8% |
| Sodium, Na 290mg | 19% |
| Zinc, Zn 0.34mg | 3% |
| Water | |
| Water 20g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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