Brown Sugar Oat Muffins Recipe

4.5 33 38
Brown Sugar Oat Muffins Recipe
Brown Sugar Oat Muffins Recipe photo by Taste of Home
Publisher Photo

Brown Sugar Oat Muffins Recipe

Read Reviews
4.5 33 38
Publisher Photo
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. —Regina Stock, Topeka, Kansas
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 35 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 35 min.

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 large eggs
  • 3/4 cup 2% milk
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • Peanut butter and honey, optional

Directions

Preheat oven to 400°. Mix first six ingredients. In another bowl, whisk together eggs, milk, oil and vanilla. Add to oat mixture; stir just until moistened.
Fill greased or paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 15-17 minutes.
Cool 5 minutes before removing muffins to a wire rack. Serve warm. If desired, spread with peanut butter and honey. Yield: 1 dozen.
Originally published as Brown Sugar Oat Muffins in Country February/March 2002, p49

Nutritional Facts

1 muffin: 192 calories, 7g fat (1g saturated fat), 32mg cholesterol, 202mg sodium, 30g carbohydrate (14g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

  • 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 large eggs
  • 3/4 cup 2% milk
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • Peanut butter and honey, optional
  1. Preheat oven to 400°. Mix first six ingredients. In another bowl, whisk together eggs, milk, oil and vanilla. Add to oat mixture; stir just until moistened.
  2. Fill greased or paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 15-17 minutes.
  3. Cool 5 minutes before removing muffins to a wire rack. Serve warm. If desired, spread with peanut butter and honey. Yield: 1 dozen.
Originally published as Brown Sugar Oat Muffins in Country February/March 2002, p49

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Reviews forBrown Sugar Oat Muffins

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middjett User ID: 7818954 255160
Reviewed Oct. 8, 2016

"First off, thank you for this recipe. I really do like it.

Good muffin. Not to sweet, which is great. Seemed a tad dry on the first batch (That is why only 4 stars), but the 2nd time around, I added 1/4 cup unsweetened applesauce, cut the amount of oil in half, added 1/4 cup ground flax, cut the sugar down to 1/2 cup (Used white, was out of brown both times), doubled the vanilla. Also used unsweetened almond milk. Both times added 1/2 cup of raisins. If I had made these exact changes the 1st time I made them, I would have given 5 stars. Next time, Im thinking adding some lemon juice and poppy seeds. So many possibility with this recipe."

MY REVIEW
corkymonster1977 User ID: 7017080 251722
Reviewed Jul. 22, 2016

"Great muffin. Hardy texture. I added pumpkin pie spice. Perfect without butter, jam or anything."

MY REVIEW
DWare5883 User ID: 5884353 239896
Reviewed Dec. 21, 2015

"Good muffin that is not too sweet."

MY REVIEW
Nan Mock User ID: 611392 220508
Reviewed Feb. 14, 2015

"I was looking for a base recipe for oatmeal muffins and this one is perfect! I added in 1-1/2 cups of chopped apples that were mixed with cinnamon and sugar. I also added a streusel to the top, made of flour, brown sugar and butter. The muffins baked up perfectly, they're soft, and taste wonderful. Great recipe!"

MY REVIEW
Baking Diva User ID: 4467421 218492
Reviewed Jan. 21, 2015

"Make these often for my family. Men tend to like the heartiness of these muffins, I've found."

MY REVIEW
NanZim User ID: 3929200 82771
Reviewed Sep. 25, 2014

"These muffins are nice to serve with jam as a breakfast treat. They also make a nice after school snack. They freeze well too."

MY REVIEW
Kimmu-chan User ID: 3487168 91427
Reviewed Apr. 11, 2014

"Delicious! Perfect breakfast muffins."

MY REVIEW
Beckiboo User ID: 5323712 99223
Reviewed Mar. 18, 2014

"Great mild oat muffin! I don't feel like I'm serving cupcakes for breakfast! : ) Entire family loves them warm out of the oven and we even renamed these- "Mommy's Good Morning Muffins""

MY REVIEW
JolenaHughes User ID: 7652709 34242
Reviewed Feb. 4, 2014

"-"

MY REVIEW
wjamanda User ID: 6518294 58799
Reviewed Aug. 17, 2013

"I also forgot to add to my last review that I also substituted organic coconut oil (melted) instead of the canola oil.. and they were very light and much healthier for my family. :)"

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