Buttermilk Oatmeal Muffins

Healthy muffins with different flavour options - prefermented, gluten free, oatmeal, easy

This buttermilk oatmeal muffin can easily be adapted for vegan and gluten free diets. It’s a great base recipe for all sorts of muffin flavours: peanut butter & berry, chocolate & cranberry, blueberry & cream cheese and more! See bottom of the post for seven delicious options.




Remaining Ingredients


  1. Mix the flour, oats and buttermilk in a glass container. The oats need at least 1 hour to hydrate, or you can leave them for up to 24 hours for a preferment.
  2. The next day preheat the oven to 400 F.
  3. When the oven is preheated mix the remaining ingredients into the fermented batter. If you use wheat flour it will have developed gluten, so you will need to cut the ingredients into the dough to get it to mix thoroughly.
  4. Add any extra flavours at this point (see below for some ideas)
  5. Spoon batter into a muffin tin and bake for 18-20 min (until a skewer comes out clean).


Keywords: breakfast, dessert, cultured, soaked, prefermented, peanut butter, berries, chocolate, nuts