I was looking for a muffin recipe that would be really quick to make and came across these oatmeal muffins. While I wouldn't call them healthy (as I prefer most of the muffins I bake to be), they do fall somewhere between cupcake style "muffins" and healthy actual muffins. (Speaking of delicious unhealthy muffins, why haven't I made Peabody's peanut butter oatmeal chocolate chip muffins yet?!) They're 2/3 oats and 1/3 whole wheat flour, and nice and soft, especially for a whole grain muffin. They do have 1/2 cup of melted butter but hey butter is delicious! I added some raisins, as E thinks many baked goods are improved with them and he really liked them.
If this sounds good, you might also like:
Spiced Carrot Muffins
Maple Pecan Muffins
Banana Peanut Butter Oatmeal Muffins
Whole Wheat Orange Spice Muffins
Oatmeal Raisin Muffins
Adapted from The Magnolia Bakery Cookbook
Makes 12 muffins
2 cups rolled oats (not quick cooking oats)
1 1/2 cups milk (I used 1%)
1 1/2 cups whole wheat flour
1 tbsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
2 large eggs, lightly beaten
1/2 cup firmly packed light brown sugar
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1 tsp vanilla
1/2 cup raisins
Preheat oven to 400F. Grease a 12 cup muffin tin.
In a medium size bowl, mix the oats and the milk and set aside for 10 minutes.
Meanwhile, in a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients and the oatmeal mixture until just combined, being careful not to overmix. Fold in raisins. Batter may be lumpy.
Fill the muffin cups about three quarters full. Bake for 16-18 minutes until lightly golden or a toothpick inserted into center of muffin comes out with moist crumbs attached. Do not overbake.