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Breakfast Oatmeal Muffins

Another month has flown by and it's Muffin Monday again! This month's recipe is brought to you in part by my husband who buys variety packs of oatmeal but doesn't like one flavor that's in it. They were stacking up in the cabinet so I went searching the Taste of Home site for a way to use them up. 

 

These Breakfast Oatmeal Muffins call for leftover oatmeal, so I made up a couple packets and let them cool.  I did make a few other changes to the recipe, first subbing canola for the vegetable oil, that's what I keep on hand.  

Next up, the raisins.  While my guys will eat them, they don't really love them.  My son's vote was for cinnamon chips so I used those instead.  Chocolate chips, dried cranberries or other dried fruits would be great as well.

My one mistakes was forgetting to toss the cinnamon chips with some of the flour like my Gram taught me.   Most of them sunk to the bottom which made it harder to test when the muffins were done. I've noted it on the recipe for next time, and there definitely will be a next time because they're absolutely delicious muffins.

Thanks so much to Stacy for hosting #MuffinMonday and to all the other awesome bloggers who shared recipes today, be sure to go check out what they made using the links down below!

 

Breakfast Oatmeal Muffins

Breakfast Oatmeal Muffins
Author: Jolene's Recipe Journal

Ingredients

  • 1 cup all-purpose flour
  • 1 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup canola oil
  • 2 large eggs, lightly beaten
  • 1 cup leftover oatmeal
  • 1 cup cinnamon chips
  • 1 teaspoon vanilla extract

Instructions

  1. Heat oven to 350º.
  2. In small bowl, toss cinnamon chips with 1T flour. Set aside
  3. In a large bowl, combine remaining flour, brown sugar, baking powder and baking soda.
  4. In another bowl, combine oil, eggs, oatmeal, cinnamon chips/flour and vanilla.
  5. Add to dry ingredients and stir just until moistened (the batter will be thin).
  6. Scoop into 12 greased muffin cups.
  7. Bake for 18 minutes or until the muffins test done.

Notes:

Source: https://www.tasteofhome.com/recipes/breakfast-oatmeal-muffins/

Recommended Products:

Oxo Good Grips large scoop
Wilton Perfect Results Premium Non-Stick Bakeware Muffin Pan & Cupcake Pan, 12-Cup,

Other recipes you may enjoy:

Morning Maple Muffins

Double Chocolate Banana Muffins

Oatmeal, Muffins
Muffins, Breakfast, Snacks
American


#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page. 








 

Comments

Karen said…
Do tell! What flavor of oatmeal does you husband dislike, lol! These do sound amazing, and cinnamon chips would be my choice too.
January 31, 2022 at 12:25 PM
A Day in the Life on the Farm said…
The cinnamon chips sound like the perfect addition to oatmeal muffins.
January 31, 2022 at 2:41 PM
Radha said…
Oats and cinnamon, a heavenly combination. I love how you used leftovers to make this amazing muffin! Love the flavors!
January 31, 2022 at 8:55 PM
Jolene said…
It was an apples and cinnamon flavor! Not sure what he didn't like about it, but he ate these muffins right up ;)
February 1, 2022 at 6:18 AM
Swathi said…
Breakfast oatmeal muffins looks delicious and perfect breakfast any day.
February 1, 2022 at 10:16 AM

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