recipe-baked-oatmeal

Oatmeal Muffins

Makes 16 muffins

Tuesday mornings are always a battle in our house. Tuesdays are oatmeal days and all my children have one reason or another for disliking oatmeal. I have tried different varieties of oatmeal—porridges with millet or bulgur—all to no avail, so I was very excited when this oatmeal muffin recipe was a hit in our house!

  • 2-1/3 cups quick-cooking oats
  • 1 cup almond flour
  • 1/2 cup chopped walnuts
  • 1/2 cup Sucanat or organic cane sugar
  • 1/2 cup maple sugar
  • 2 Tbsp. oat bran
  • 2 tsp. ground cinnamon
  • 1-1/2 tsp. baking soda
  • 3/4 tsp. salt
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, melted
  • 1 large egg, lightly beaten
  • 1 tsp. pure vanilla extract
  • 1/3 cup hot water
  • 1-1/2 cups fresh or frozen wild blueberries or cranberries
  1. Preheat oven to 375° F. Butter (or line with paper liners) 16 muffin cups.
  2. Combine oats, almond flour, walnuts, Sucanat, maple sugar, oat bran, cinnamon, baking soda, and salt in a large bowl. Stir to combine.
  3. Stir in buttermilk, butter, egg, and vanilla just until blended, and then stir in boiling water.
  4. Fold in blueberries.
  5. Pour batter into muffin pan, filling the cups about 3/4 full. Bake for 20 to 30 minutes, until a knife inserted in the center of a muffin comes out clean. Set the pan on a wire rack to cool for 5 minutes, then remove the muffins to the rack to cool completely.