Breakfast Oatmeal Muffins Recipe

5 9 13
Breakfast Oatmeal Muffins Recipe
Breakfast Oatmeal Muffins Recipe photo by Taste of Home
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Breakfast Oatmeal Muffins Recipe

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5 9 13
Publisher Photo
When we were farming and raising our three children—now all grown—oatmeal was the "main course" for breakfast many mornings. Often, I'd end up with a cup or so of it left over. So I was glad when my sister-in-law, a war bride from England, asked if I'd like to give her recipe for oatmeal muffins a try! They're so nice to have with a cup of coffee if someone stops in to visit. They freeze well, too, and keep moist...I take them to our church bake sales. These days, I also have half a dozen grandchildren to make my muffins for.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

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

Directions

In a large bowl, combine flour, brown sugar, baking powder and baking soda. In another bowl, combine oil, eggs, oatmeal, raisins and vanilla; add to dry ingredients and stir just until moistened (the batter will be thin). Spoon into 12 greased muffin cups. Bake at 350° for 18 minutes or until the muffins test done. Yield: 1 dozen.
Originally published as Breakfast Oatmeal Muffins in Country Woman September/October 1993, p33

Nutritional Facts

1 each: 248 calories, 10g fat (1g saturated fat), 35mg cholesterol, 158mg sodium, 38g carbohydrate (26g sugars, 1g fiber), 3g protein.

  • 1 cup all-purpose flour
  • 1 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup vegetable oil
  • 2 eggs, lightly beaten
  • 1 cup leftover oatmeal
  • 1 cup raisins
  • 1 teaspoon vanilla extract
  1. In a large bowl, combine flour, brown sugar, baking powder and baking soda. In another bowl, combine oil, eggs, oatmeal, raisins and vanilla; add to dry ingredients and stir just until moistened (the batter will be thin). Spoon into 12 greased muffin cups. Bake at 350° for 18 minutes or until the muffins test done. Yield: 1 dozen.
Originally published as Breakfast Oatmeal Muffins in Country Woman September/October 1993, p33

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Reviews forBreakfast Oatmeal Muffins

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Grammy Debbie User ID: 30612 273311
Reviewed Sep. 21, 2017

"These are one of my all-time favorite muffins! So easy to make and I love the taste, texture--everything about them. I always make at least a double recipe and they freeze very well. I just make up 3 or 4 packets of maple brown sugar oatmeal in the microwave, let it cool and use it in the recipe, cutting the brown sugar back to 1/2 cup for a double recipe."

MY REVIEW
angela32 User ID: 3084463 252048
Reviewed Jul. 31, 2016

"My family loved these. I left out the raisins, because I didn't have any but I'll add them next time AND double the recipe!"

MY REVIEW
donsuzbee User ID: 4135585 21300
Reviewed Sep. 27, 2013

"This is an absolutely delicious recipe. I must confess my leftover oatmeal had been prepared as an overnight in the crockpot and included sliced apples. Since it also contained brown sugar I omitted the brown sugar called for in this recipe, and as I had craisins I used them. Thank you so very much for sharing your idea. Otherwise I would have thrown out good leftover oatmeal!"

MY REVIEW
anngemmel User ID: 2078371 7833
Reviewed Jan. 16, 2013

"easy to make and very tasty. A great way to get some oatmeal in the diet. Kinda like an oatmeal/raisin cookie. I might try to experiment with a bit less sugar!"

MY REVIEW
emmy22 User ID: 4795465 28643
Reviewed Dec. 21, 2012

"So glad I found this recipe so I don't have to gag on leftover oatmeal or throw it away! After making them several times, I've made the following changes: I use all white wheat flour, a generous half cup of brown sugar, 1/4 cup oil and 1/4 cup applesauce. They freeze great although they never last very long in there!"

MY REVIEW
familysimpson User ID: 1279481 201041
Reviewed Dec. 5, 2011

"These muffins were tasty, just way too sweet; not as much sugar as I want my children eating first thing in the morning. It was more like eating a cookie. Also, my muffins did not rise, they were flat and oily. I did substitute fresh ground wheat flour, which typically makes no difference, but maybe did this time."

MY REVIEW
fralor User ID: 1123748 22629
Reviewed Oct. 26, 2011

"Delicious! Very moist, but I find my family liked them better with my using instant oatmeal rather than old fashioned. I left out raisins just because we don't care for them."

MY REVIEW
snowmoss User ID: 3204059 14436
Reviewed Aug. 27, 2010

"My family LOVES these! I usually have leftover oatmeal - I can never tell how much they are going to eat. Now, I make sure I have some leftover so that I can make these muffins!"

MY REVIEW
owl_feather User ID: 2959921 30456
Reviewed Aug. 5, 2009

"I made them a little differently! i used old fashioned oats (uncooked) and flax meal (egg replacer). they ended up delicious and my son loves them! crunchy on the oatside like a cookie, and soft in the middle. very sweet! very good with a dash of cinnamon!"

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