Brown Sugar Oat Muffins Recipe

Brown Sugar Oat Muffins RecipePhoto by: Taste of Home Brown Sugar Oat Muffins Recipe Rating 4

With Kansas being one of the top wheat-producing states, it seems only fitting to share a recipe containing whole wheat flour. These are great muffins to have for breakfast or a late night snack with a cup of hot cocoa.

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Brown Sugar Oat Muffins Recipe
  • Prep/Total Time: 30 min.
  • Yield: 12 Servings
10 20 30

Ingredients

  • 1 cup old-fashioned oats
  • 1 cup whole wheat flour
  • 3/4 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup 2% milk
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract

Directions

  • In a small bowl, combine the first six ingredients. In another small bowl, beat the eggs, milk, oil and vanilla. Stir into the dry ingredients just until moistened.
  • Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-17 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

Nutritional Facts 1 serving equals 192 calories, 7 g fat (1 g saturated fat), 37 mg cholesterol, 189 mg sodium, 30 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Brown Sugar Oat Muffins in Country February/March 2002, p49

Tip

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Reviews for Brown Sugar Oat Muffins (19)

Brown Sugar Oat Muffins Recipe

Brown Sugar Oat Muffins

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Reviewed on Jan. 10, 2012 by amandakaye747

As is, this recipe is just OK. But add a teaspoon of cinnamon and a handful of rum-soaked raisins, and they are wonderful!


Reviewed on Dec. 07, 2011 by grandmaperson

I had hoped that they would be much better than they turned out. I bake muffins all the time, but these were very gritty & dry. I think that too much whole wheat flour was called for in the recipe. I probably won't make them again.


Reviewed on Dec. 01, 2011 by tnewell

The base recipe is good. I added 1 tap of cinnamon (I thought it was 1/2, but I grabbed the wRong spoon), a dash of pumpkin pie spice and chopped up a small granny smith. I only had a 1/2 cup of whole wheat flour so I used that and substituted all purpose flour for the rest. Came out really tasty. I'll use all whole wheat flour next time. Texture wasn't cake like, just right.


Reviewed on Jun. 01, 2011 by jicook13

i liked these but was not crazy about them but i do want to try with the cinnamon


Reviewed on Apr. 17, 2011 by linsvin

Just what those muffins needed was a teaspoon of cinnamon. Good recommendation. Not too dense, will put this in the recipe box!


Reviewed on Nov. 20, 2010 by marciaoakley

I used all white all-purpose flour and added a tsp. of cinnamon like others had suggested. These muffins are really good!


Reviewed on Nov. 19, 2010 by vicki1968

These muffins are really good. I am always trying to find a healthy snack for my kids to eat. They really liked them. I did add 1 tsp of cinnamon and 1/2 tsp nutmeg. Great recipe. I will be making these again


Reviewed on Nov. 19, 2010 by nebraskagirl

These muffins are great! I used skim milk instead of 2% just because that's all I had on hand. I also added 1 tsp. cinnamon and 1/2 cup of raisins. They are so good. Sweet but not too sweet.


Reviewed on Sep. 22, 2010 by misscamaro88

I love the texture of these. I only had skim milk handy and I reduced the oil and they are delicious! I added some saigon cinnamon and chocolate chips to the last quarter of my batch - awesome!


Reviewed on Aug. 22, 2010 by xicota

Excellent recipe! The old-fashioned oats gave the muffins a bit of texture, which was nice---almost like nuts. The only change I made was to add a teaspoon of nutmeg. These are great plain, or with a bit of butter or jam. I will be making these again, definitely!

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