Oatmeal Muffins
These healthy oatmeal muffins are easy to make with nutritious ingredients. They're light and moist, and a perfect meal prep breakfast recipe for busy mornings.
- Prep time
- 5 min
- Cook time
- 17 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- 1 ½ teaspoons ground cinnamon
- ½ cup sour cream (or Greek yogurt)
- ¼ cup butter (melted)
- ¼ cup applesauce
- ½ cup whole milk
- ¾ cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup quick cooking oats (or old-fashioned oatmeal pulsed in a blender)
- 1 cup mix-ins ((optional: chocolate chips dried fruit, nuts, etc.))
Instructions
- 1
Preheat oven to 375 degrees Fahrenheit.
- 2
Grease one standard 12-cup muffin tin. Set aside.
- 3
In a medium bowl, mix together flour, baking powder, baking soda, sea salt and cinnamon, set aside.
- 4
In a large bowl, whisk together sour cream, melted butter, applesauce, milk brown sugar, eggs and vanilla.
- 5
Add the dry ingredient mixture and stir to combine.
- 6
Stir in the oatmeal.
- 7
If desired, stir in 1 cup add-ins (chocolate chips, nuts, dried fruit, etc.)
- 8
Pour ¼ cup batter into each well of the prepared muffin tin.
- 9
Bake 17-19 minutes, or until the tops spring back when touched and a cake tester inserted in the center comes out clean.
- 10
Let cool in the muffin pans for 20 minutes before removing with a spoon or sharp knife.
- 11
Transfer to a wire rack to cool completely.