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Oatmeal Muffins (10 Flavors!)

Peanut butter and blueberry oatmeal muffins
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★★★★★

5 from 1 reviews

These buttermilk oatmeal muffins can easily be adapted for egg-free and gluten-free diets. They are perfect for all sorts of muffin flavors: peanut butter & berry, chocolate & cranberry, blueberry & cream cheese, and more! See the section above for ten delicious options.

Ingredients

Units Scale

Soak

  • 1 cup rolled oats
  • 1 cup buttermilk or yogurt

Remaining Ingredients

  • 1/4 cup brown sugar (up to 1/2 cup for a sweet muffin)
  • 1/4 cup vegetable oil
  • 2 eggs (or flax eggs -see notes)
  • 1 cup flour (whole wheat or GF oat flour)
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Instructions

  1. Mix the oats and buttermilk in a large bowl or measuring cup. The oats need to soak for at least 5 minutes to hydrate, otherwise, you can leave them to preferment for up to 24 hours.
  2. When you are ready to bake the muffins, start by preheating the oven to 400 F.
  3. Mix the sugar, oil, and eggs into the batter. When it is well mixed, add the flour, baking soda, and salt.
  4. Stir in any additional flavors (see the section above for 10 options).
  5. Spoon batter into a greased or lined muffin tin and bake for 18-20 min (until a toothpick comes out clean). Allow to cool for 5 minutes in the tin, then move to a wire rack.
  6. We always eat one when they’re fresh and hot. Once they are cool, place the remaining muffins in an airtight container and store them on the counter for up to 5 days.  

Notes

  • These muffins were one of my go-to recipes when my daughter had her egg sensitivity. It works equally well with flax eggs. Make a flax egg by mixing 2 Tbsp of flax with 1/4 cup of water and allowing it to gel for 10 minutes before mixing it into the batter.
  • The oats can be made with any cultured dairy or dairy-free alternative, soy yogurt, or nut milk yogurt are all great options.
  • I always use silicone muffin liners or non-stick paper liners.  It’s easier to clean than the muffin tin, and it really helps with the stability of my gluten-free and vegan baking.

Nutrition

Keywords: breakfast, dessert, cultured, soaked, prefermented, peanut butter, berries, chocolate, nuts, cream cheese, yogurt, spring, summer, gluten free

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