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In recent years, wholesome baking has gained popularity as more people seek healthier alternatives to traditional baked goods. Wholesome baking emphasizes using natural, nutritious ingredients that not only satisfy your cravings but also nourish your body. One of the standout options in this realm is the oatmeal muffin. These muffins are not just delicious; they are packed with nutrients, making them the perfect snack or breakfast option.

Oatmeal Muffins

Discover the joy of baking with wholesome oatmeal muffins! These nutritious treats are perfect for breakfast or a midday snack, offering a delightful balance of taste and health. Packed with fiber, vitamins, and minerals, oatmeal muffins can be customized with your favorite fruits, nuts, or seeds. Follow the recipe to create delicious muffins that not only satisfy cravings but also support your well-being. Dive into the world of wholesome baking today!
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Ingredients
  

1 ½ cups rolled oats

1 cup milk (dairy or plant-based)

1 cup all-purpose flour (can substitute with whole wheat flour)

½ cup brown sugar (packed)

1/4 cup honey or maple syrup

1/3 cup olive oil or melted coconut oil

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 cup mixed berries (fresh or frozen)

Optional: 1/2 cup chopped nuts or seeds (e.g., walnuts, pecans, or sunflower seeds)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray.

    Soak the Oats: In a large bowl, combine the rolled oats and milk. Let them soak for about 10-15 minutes until the oats soften.

      Mix Wet Ingredients: In a separate bowl, whisk together the brown sugar, honey (or maple syrup), olive oil, eggs, and vanilla extract until well combined and smooth.

        Combine Mixtures: Slowly pour the wet ingredients into the soaked oats. Mix gently until fully combined.

          Add Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Gradually fold the dry mixture into the wet mixture until just combined. Be careful not to overmix!

            Fold in Berries: Gently fold in the mixed berries and nuts/seeds (if using) until evenly distributed throughout the batter.

              Fill Muffin Tins: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

                Bake: Place the muffin tin in the preheated oven and bake for about 18-22 minutes, or until a toothpick inserted into the center comes out clean.

                  Cool and Serve: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

                    Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They also freeze well for up to three months.

                      Prep Time, Total Time, Servings: 15 minutes | 35 minutes | Makes 12 muffins