Soft Oat Muffins (Print Version)
# Ingredients:
→ Main Ingredients
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1 cup quick oats
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1 cup milk of choice
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1 egg or additional 1/4 cup milk of choice
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2 tsp white vinegar or apple cider vinegar
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2 tbsp oil or nut butter, or applesauce or mashed banana for fat free
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2 tsp baking powder
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1/2 cup sugar or coconut sugar or xylitol for sugar free
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1 cup flour (white, oat, or whole grain spelt flour)
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1/2 tsp baking soda
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1/2 tsp salt
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1/2 cup chocolate chips (optional)
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1/2 tsp cinnamon (optional)
# Instructions:
01 -
Combine the oats and milk in a large mixing bowl. Stir, then let sit for about ten minutes.
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Preheat the oven to 350°F, and line a muffin pan with paper liners.
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Add all remaining ingredients to the mixing bowl, and whisk until just evenly stirred.
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Portion the batter into the prepared muffin tins.
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Bake for twenty minutes or until a toothpick inserted into the center of a muffin comes out mostly clean.
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Let cool. Loosely cover leftover muffins with a cloth towel, and store either on the counter or in the refrigerator overnight. They taste even better the next day and the liners peel off easily after a day as well. After a day, refrigerate leftovers in a covered container for up to four days or freeze for up to three months.
# Notes:
01 -
The recipe works well with white flour, oat flour, or whole grain spelt flour.
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For a flourless version, try a keto muffin recipe instead.
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Muffins taste even better the next day.
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There are multiple options for substitutions to fit dietary preferences.