Oatmeal muffins are one of the easiest and versatile muffin you can bake. Plus they are an easy to make treat that can be enjoyed at breakfast or as a snack anytime of day.
These oatmeal muffins are lightly sweetened from a little unrefined brown sugar and mashed banana. They are made with both regular and whole grain spelt flour for a little bit of extra goodness. And since this recipe is so forgiving they can be filled with pretty much anything your heart desires. The banana can be skipped and replaced with a little extra sugar, or feel free to use another fruit of choice.
Basic method for making these muffins
This is a two bowl recipe, as the oats are soaking in the buttermilk, before adding the other ingredients. This is what gives them a lovely tender texture.
Then, each of the “bowl 1” ingredients is added to the buttermilk-oats mixture, one by one. Each individual ingredients it mixed in to ensure it is properly incorporated. First the butter, then the sugar, then the banana and cinnamon and lastly the egg.
The reasons for a two bowl method
And why do we mix the wet and ingredients separately? We want to ensure everything is well mixed together, but BEFORE adding the flour. Over-mixing the mixture once the flour is added makes for tough muffins (lots of stirring equals lots of gluten). And since we are using spelt flour, we are extra careful, as we don’t want to destroy its sensitive gluten structure by over-mixing it even the tiniest little bit.
And finally, once the dry mixture meets the wet mixture, it’s important to work quickly and efficiently to combine the two — but not too much! A lumpy batter is completely fine.
- Switch out banana with chopped or grated apple or pear
- Add your favourite mix of seeds (e.g. pumpkin, sunflower, sesame, poppyseeds)
- Use coconut oil instead of butter
- Turn them into something tropical by using coconut oil, chopped mango and coconut chips
- Keep the recipe the same but add a handful of chocolate chips, raw cacoa nibs or chopped walnuts
Looking for other muffin recipe inspiration?
- 1 cup fine-cut rolled oats (100 g)
- 1 cup buttermilk (250 ml)
- 1/2 cup melted butter (115 g)
- 1/3 cup brown sugar mascabado (50 g)
- 1 large ripe banana, mashed
- Pinch of cinnamon (Ceylon)
- 1 large egg, lightly beaten
- 1 cup spelt flour, or a mix of white (70 g) and whole (50 g)
- 1 teaspoon coarse sea salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
Preheat the oven to 400°F / 200°C and grease a muffin pan with butter or line with muffin liners.
In a large bowl, combine the oats and buttermilk and let stand for 10 minutes.
Add the butter, brown sugar, banana, cinnamon and egg. Adding one ingredient at a time, stirring well with a spatula each time before adding the next ingredient.
In a separate bowl, whisk together the flours, salt, baking soda and baking powder.
Gently stir the dry ingredients into the wet ingredients until just combined. Do not over mix!
Distribute the batter evenly between the lined muffin tin and bake for 20-25 minutes, until lightly golden brown and firm to the touch.
Allow the muffins to cool for 5 minutes before lifting out of the tin. Then transfer to a wire rack to fully cool (or enjoy while still warm!).
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