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1. Preheat the oven to 375°. Coat a 12-cup muffin pan with cooking spray. In a large bowl, mix the oats with the whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon ...
You know the drill with muffins – wet stuff and sugar in one bowl, dry stuff in the other bowl (except the treats – keep the cranberries for last). Add the wet to the dry: And stir with a ...
These oatmeal-banana muffins strike the perfect balance of spice and sweetness. The oats soften while baking, making these muffins moist, tender and filling enough for breakfast. The riper the ...
Oat bran muffins. Bran muffins use less flour and use bran instead, as well as using molasses and brown sugar. [6] The mix is turned into a pocketed muffin tray, or into individual paper moulds, and baked in an oven. Milk is often added, as it contributes to the appealing browning appearance. [6] The result are raised, individual quickbreads. [5]
Overnight Oats. On busy mornings, nothing beats overnight oats for breakfast.They’re an easy, no-bake version of classic oatmeal that only takes a few minutes to prepare. Prep them the night ...
Apple Cinnamon Oatmeal Cups – This is a cross between baked oatmeal and muffins and makes for the most perfectly healthy breakfast. Think oatmeal in individual-sized, hand-held servings – just ...
These healthy pumpkin-oatmeal muffins will get you in the mood for fall. Sprinkling the muffins with pecans adds a nutty crunch to every bite. Serve them for breakfast or as a grab-and-go snack.
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