Print

Buttermilk Oatmeal Muffins

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

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

Ingredients

Scale

Preferment

  • 1 cup quick oats
  • 1 cup flour (wholewheat or GF oat flour)
  • 1 cup buttermilk

Remaining Ingredients

  • 1/2 cup brown sugar (or ground date sugar)
  • 2 eggs (or flax eggs)
  • 1/4 cup vegetable oil
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Instructions

  1. Mix the flour, oats and buttermilk in a glass container. The oats need at least 1 hour to hydrate, otherwise you can leave them to preferment for up to 24 hours.
  2. When you are ready to bake the muffin, start by preheating 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. Stir in any extra flavours (see above for some ideas.)
  5. Spoon batter into a muffin tin and bake for 18-20 min (until a skewer comes out clean.)

Notes

  • For a vegan muffin, replace the eggs with flax eggs by combining 2 tbsp of flax with 1/4 cup of water and allowing it to gel for 10 minutes before mixing into the batter.
  • The muffin batter can be cultured with any cultured dairy or dairy alternative. Yogurtmilk kefirsoy yogurtnut milk yogurt are all great options.
  • I always use silicone muffin liners or paper muffin liners (affiliate links.)  It’s easier to clean than the muffin tin, and it really helps with the stability of my gluten free & vegan baking.

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