Healthy Oatmeal Breakfast Muffins

April 29, 2016

Muffins1I’ve been looking for a good breakfast-muffin recipe for so long and I think this one is getting very close! These muffins are the healthiest breakfast muffins I have ever baked.

Muffins2For 12 muffins (recipe by Quaker®):


  • 1-1/2 Cup(s) oatmeal flour
  • 1 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 1/3 Cup(s) firmly packed brown sugar
  • 1 Tablespoon(s) Baking Powder
  • 1 Cup(s) Skim Milk
  • 1/4 Cup(s) Vegetable Oil
  • 1 Egg, lightly beaten
  • 1 Teaspoon(s) vanilla


  1. Heat oven to 400°F (205°C).
  2. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray.
  3. For muffins, in large bowl, combine flour, oats, sugar and baking powder; mix well.
  4. In small bowl, combine milk, oil, egg and vanilla; blend well.
  5. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
  6. Fill muffin cups almost full.
  7. Bake 18 to 20 minutes or until golden brown.
  8. Cool muffins in pan on wire rack 5 minutes.
  9. Enjoy!

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