Whole Wheat Oatmeal Muffins
Healthy and delicious muffins made with whole wheat flour and rolled oats, perfect for breakfast or a snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup rolled oats
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup honey or maple syrup
- 1/2 cup unsweetened applesauce
- 1/2 cup milk (dairy or non-dairy)
- 1/4 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 cup of your choice (e.g., blueberries, bananas, nuts, chocolate chips)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix the whole wheat flour, rolled oats, baking powder, and salt in a large bowl.
- Combine the honey or maple syrup, applesauce, milk, vegetable oil, and eggs in another bowl.
- Mix the wet ingredients into the dry mixture until just combined.
- Fold in your choice of add-ins.
- Fill muffin cups about two-thirds full with the batter.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Store muffins in an airtight container for freshness. They can be frozen for up to three months.