Quick, easy, delicious and perfect for an on-the-go morning breakfast, these Brown Sugar Oat Muffins are a great and hearty grab and go snack!
I grew up pretty much off of muffins. Now I’m not going to say that they were homemade, but almost every weekend my mom made breakfast. She was one of those types that would go all out usually.
She had the spread of eggs, bacon, quiche, cinnamon rolls (not all at once of course) and obviously muffins. Now she always bought those muffin packets that were the quick and easy just add water type of deals and we lived off of them.
Now growing up and having a family of my own, I’m more of the homemade type of girl. Don’t get me wrong I’m not opposed to using a box mix or a packet, but I love to try to do things homemade. And with these muffins being as quick as they are, it’s almost the same time used as it would to whip up one of the packets!
These Brown Sugar Oat Muffins are a simple breakfast solution that the kids even love. Now usually when I say that there is whole wheat flour and oats in something they usually turn their noses up to it!
Not these muffins! With the addition of a hearty helping of brown sugar it gives them the sweetness that they desire (and me as well) but also provide a nice whole grain and oat kinda deal going on as well so you can feel like you’re eating a little healthier.
WHAT INGREDIENTS DO YOU NEED TO MAKE THESE MUFFINS?
- Whole Wheat Flour
- Brown Sugar
- All Purpose Flour
- Baking Powder
How simple do those ingredients sound? We like to keep all types of different flours in the house such as self rising, whole wheat, gluten free, cake, etc. We do a lot of bread making and home baking that you really never know what type of flour you’ll be needing so why not keep it stocked!
HOW DO YOU MAKE THESE BROWN SUGAR OAT MUFFINS?
These are easy peasy to make. You mix together your flours, brown sugar, oats, baking powder and salt. Then in a separate bowl you whisk together your eggs, milk, oil and vanilla.
Fold all the ingredients together and place into a 12 count muffin tin and bake until golden and firm to the touch. We like to serve these with a pat of butter, but honey and peanut butter would also be amazing on these.
WHAT EQUIPMENT DO YOU NEED?
- 12 count muffin tin
- Ice cream scoop
- Cupcake/muffin liners
So my secret for perfectly portioned muffins and cupcakes is using an ice cream scoop to fill up the muffin tin! It fills them perfectly 2/3 full of batter which most recipes call for and I’ve been using it for that for many many years.
Another tip that we like to do is to actually spray the inside of the cupcake/muffin liners. You always see that a lot of the time the muffins or cupcakes like to stick when the liner is pulled off, this helps them not adhere so much to them.
So if you’re thinking breakfast then these Brown Sugar Oat Muffins are JUST the thing you’re wanting! They will go fast!
If you like this recipe you might also like:
Brown Sugar Oat Muffins
- 1 cup old-fashioned oats
- 1 cup whole wheat flour
- 3/4 cup brown sugar
- 1/2 cup all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1 1/2 tsp vanilla
- Preheat oven to 400.
- Line a 12 count muffin tin with cupcake/muffin liners, set aside.
- In large bow mix together oats, flours, brown sugar, baking powder and salt until combined.
- In another bowl whisk together eggs, milk, oil and vanilla.
- Pour the wet mixture into dry mixture and mix until combined.
- Fill cupcake liners 2/3 with batter and bake for 15-17 minutes until golden and firm to the touch.
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.Nutrition Disclaimer
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