Bakery Style Oatmeal Muffins
Classic bakery style oatmeal muffins that are made with whole grains and flavoured with beautiful vanilla and spices. Packed full of fibre, these muffins will help keep you full and fuel you throughout the day.
Ingredients
- 2 cups (240g) whole wheat flour
- 1 1/2 cups (180g) rolled oats
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice (optional)
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 2/3 cup (120g) light brown sugar, packed
- 2/3 cup (120g) avocado oil (or neutral oil like canola)
- 3/4 cup (165g) plain Greek yogurt (I typically use nonfat)
- 1 cup (220g) unsweetened oat milk (or any kind of milk)
- 1 tbsp vanilla extract
- Sanding or turbinado sugar for topping
- Optional add-ins: chocolate chips, raisins, dried cranberries, chopped nuts (no more than 1/2 cup)
Instructions
- In a medium mixing bowl, add the flour, oats, cinnamon, allspice, baking powder, baking soda and salt. Whisk to combine and set aside.
- In a large mixing bowl, add the eggs and sugar. Whisk until well combined. Add the oil, yogurt, milk and vanilla extract and whisk until combined.
- Add the dry ingredients into the wet mixture and fold until just combined. Add any optional add-ins here if you like, just don't overmix! Let batter rest for 15 minutes and preheat the oven to 425℉ while you wait.
- Line or spray 12 tins on 2 different pans, alternating so there's space between each muffin or 12 tins in one pan (*see notes). Fill each tin so it's almost at the top. Use all of the batter! As we've rested the batter, it won't actually spill out the sides. Then top each muffin with turbinado or sanding sugar if you like.
- Bake at 425℉ for 7 minutes and then without opening the oven door, drop the temperature to 350℉ and bake for an additional 12-15 minutes or until they spring back when touched or a toothpick comes out clean. Allow to fully cool before storing in airtight container for up to 3 days and enjoy!
Notes
*If you want taller domes and want to ensure the muffins don't bake into each other, line every other tin. So you'll have 2, 1, 2, 1 tins lined or the opposite. This is optional but the muffins may bake into each other a little if all 12 are in the same tin. They won't rise as much either.
Nutrition
Serving: 1muffinCalories: 281kcalCarbohydrates: 36gProtein: 6.5gFat: 12gSaturated Fat: 1.3gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 7.4gTrans Fat: 0.04gCholesterol: 31mgSodium: 224mgPotassium: 205mgFiber: 4.3gSugar: 10gCalcium: 132mgIron: 1.7mg
Tried this recipe?Let us know how it was!