How to make Quaker muffins better?

The oatmeal muffins below taste way better than Quaker muffins for three reasons: 1. We use buttermilk for extra moisture, instead of milk (almond milk and non-dairy milk do not work as well) 2. We use butter (or coconut oil ) instead of canola oil 3. We add cinnamon to boost the flavor

How can I bake oatmeal blueberry muffins with no flour?

This recipe for oatmeal muffins uses flour, but my Banana Oatmeal Muffins use only oats and oat flour . You can make that recipe, and stir blueberries into the batter before baking for blueberry oatmeal muffins.

Can I make Gluten-Free Oatmeal Muffins?

Yes! Simply use a gluten-free flour mixture in place of the all-purpose flour. Ensure your oatmeal is certified gluten-free if needed.

How do I make fluffy and tall muffins?

There are secrets to fluffy and tall muffins. First, don’t overmix the batter so they don’t turn out dense. Also, make sure the oven has completely preheated before putting the muffins in the oven. Finally, a thicker batter will give a taller and more fluffy muffin texture.

Buttermilk Oatmeal Muffins

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Easy Oatmeal Muffins recipe uses buttermilk to create super moist, tall, fluffy muffins. With a slight crunch on the outside and soft on the inside, these oatmeal muffins are freezer-friendly and perfect for a healthy breakfast or a quick snack.

Author: Tiffany
Prep Time: 15 minutes
Cook Time: 16-18 minutes
Total Time: 0 hours
Yield: 24 muffins 1x
Category: Breakfast
Method: Oven
Cuisine: American

Ingredients

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2 cups quick-cooking oats
2 cups buttermilk
2 eggs
¾ cup brown sugar
8 Tbsp butter, melted
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp vanilla extract
1 tsp cinnamon

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Instructions

1. Preheat the oven to 400F and combine oats and buttermilk in a large bowl. Let the oats sit for 15 minutes to absorb the buttermilk.
2. Add the remaining wet ingredients and dry ingredients and stir with a spoon (not a mixer) until just combined. Add blueberries, chocolate chips, shredded coconut, etc. (optional) to the batter and stir to combine.
3. Line two 12-cup muffin tins with paper liners or silicone muffin cups. Fill each muffin cup ¾ full with batter and bake for 16-18 minutes, until the muffins are golden brown on top.
4. Let the muffins cool in the muffin pan for 5-7 minutes before removing the muffins to a wire rack to cool completely.

Notes

Buttermilk: You can use store-bought buttermilk or you can make your own. Here are several ways to easily make your own buttermilk at home.
Sugar: You can substitute white granulated sugar for brown sugar. Be sure to add 1 tsp molasses if you do.
Butter: Substitute coconut oil, either unrefined coconut oil that’s been melted, or refined coconut oil.

Nutrition

Calories: 130

Find it online: https://dontwastethecrumbs.com/buttermilk-oatmeal-muffins/