Wholesome Oat Muffins


Get aboard the muffin transport! You won’t regret it.

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I should have made these muffins instead of last night’s disasters, but we have them now, so the muffin balance has been restored. These are delicious and the recipe seems to lend itself to adding different spices, sugars, or bonus ingredients.

The process began with oats and buttermilk.

oats and buttermilk

It looked like a great idea until I mixed them together. Then it looked like barf.

oats and buttermilk

I happily put that out of my direct sightline, set the timer for thirty minutes, and started working on the dry ingredients. I started with whole wheat white flour (instead of the suggested all purpose), and added baking soda, baking powder, and salt. The recipe called for a quarter teaspoon of cinnamon, but I used two heaping teaspoons, then threw in almost half a teaspoon of nutmeg and a few generous sprinkles of pumpkin pie spice.

dry ingredients

I whisked that all together, then set it aside. I took out a third bowl (so many bowls!) and cracked two eggs into it, then added canola oil (instead of vegetable oil), brown sugar, and vanilla. It took a while to mix it properly and get all the brown sugar lumps crushed and blended, but that was fine, as I was still counting down the 30 minutes for the oats & buttermilk.

wet ingredients

wet ingredients, mixed

Eventually the timer went off the oats were ready, and I added them to the egg/oil mixture. (Still looks a little barfy.)

added oats

I folded in the flour mixture, mixing only until fully incorporated.

mixed with dry ingredients

Then I divided the batter among 12 muffin cups. When they looked reasonably even (but still somewhat lumpy), I clumsily sprinkled oats across the top of each one.

sprinkled oats

I baked them for 14 minutes. I had tasted the batter before baking, so I wasn’t surprised by how great they smelled, just pleased.

fresh out of the oven

I let them sit in the pan for another five minutes, then moved them to a wire rack. Then, I moved them to Nathaniel’s muffin transport, made of Lego.

muffin transport

muffin transport

And then I ate one! A delicious, sweet, fluffy, light, tasty oatmeal muffin that I will definitely make again, especially if we eat all 12 of these tonight.


My recipe for Wholesome Oat Muffins (adapted from Women’s Health)


1 cup rolled oats
2 tablespoons rolled oats
1 cup low fat buttermilk
1 cup whole wheat white flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 heaping teaspoons ground cinnamon
1/2 teaspoon grated nutmeg
1/4 – 1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/3 cup canola oil
1/3 cup packed brown sugar
1 teaspoon vanilla extract


Heat the oven to 450 degrees. You will reduce the temperature when you put the muffins in. Prepare a 12-cup muffin pan with liners or cooking spray.

In a small bowl, combine one cup of oats with the buttermilk, and let soak for 30 minutes.

in a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and pumpkin pie spice. Play with the spices as much as you like, seasoning based on your preferences.

In a large bowl, stir together the egg, oil, brown sugar, and vanilla until very well mixed. Once the oats are ready, add them in and stir. Then add in the flour mixture until just combined, being careful not to overmix.

Divide the batter evenly among the muffin cups and sprinkle the two tablespoons of oats on the top of each one.

Put the tray in the oven and reduce the temperature to 425. Bake for 11-15 minutes or until a toothpick comes out clean. Let them cool in the pan for another 5 minutes before removing.

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