Breakfast Oatmeal Muffins
Total TimePrep: 15 min. Bake: 20 min.
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup vegetable oil
- 2 large eggs, lightly beaten
- 1 cup leftover oatmeal
- 1 cup raisins
- 1 teaspoon vanilla extract
- 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.
Nutrition Facts1 each: 248 calories, 10g fat (1g saturated fat), 35mg cholesterol, 158mg sodium, 38g carbohydrate (26g sugars, 1g fiber), 3g protein.
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Dec 21, 2018
These were delicious. I was surprised at how good they were. The extra porridge from breakfast was put to good use. Definitely will make these again.
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.
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!
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!
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!
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!
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.
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.
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!
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!