Skip to main content

Breakfast Oatmeal Muffins

Another month has flown by and it's Muffin Monday again! This month's recipe is brought to you in part by my husband who buys variety packs of oatmeal but doesn't like one flavor that's in it. They were stacking up in the cabinet so I went searching the Taste of Home site for a way to use them up. 

 

These Breakfast Oatmeal Muffins call for leftover oatmeal, so I made up a couple packets and let them cool.  I did make a few other changes to the recipe, first subbing canola for the vegetable oil, that's what I keep on hand.  

Next up, the raisins.  While my guys will eat them, they don't really love them.  My son's vote was for cinnamon chips so I used those instead.  Chocolate chips, dried cranberries or other dried fruits would be great as well.

My one mistakes was forgetting to toss the cinnamon chips with some of the flour like my Gram taught me.   Most of them sunk to the bottom which made it harder to test when the muffins were done. I've noted it on the recipe for next time, and there definitely will be a next time because they're absolutely delicious muffins.

Thanks so much to Stacy for hosting #MuffinMonday and to all the other awesome bloggers who shared recipes today, be sure to go check out what they made using the links down below!

 

Breakfast Oatmeal Muffins

Breakfast Oatmeal Muffins
Author: Jolene's Recipe Journal

Ingredients

  • 1 cup all-purpose flour
  • 1 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup canola oil
  • 2 large eggs, lightly beaten
  • 1 cup leftover oatmeal
  • 1 cup cinnamon chips
  • 1 teaspoon vanilla extract

Instructions

  1. Heat oven to 350º.
  2. In small bowl, toss cinnamon chips with 1T flour. Set aside
  3. In a large bowl, combine remaining flour, brown sugar, baking powder and baking soda.
  4. In another bowl, combine oil, eggs, oatmeal, cinnamon chips/flour and vanilla.
  5. Add to dry ingredients and stir just until moistened (the batter will be thin).
  6. Scoop into 12 greased muffin cups.
  7. Bake for 18 minutes or until the muffins test done.

Notes:

Source: https://www.tasteofhome.com/recipes/breakfast-oatmeal-muffins/

Recommended Products:

Oxo Good Grips large scoop
Wilton Perfect Results Premium Non-Stick Bakeware Muffin Pan & Cupcake Pan, 12-Cup,

Other recipes you may enjoy:

Morning Maple Muffins

Double Chocolate Banana Muffins

Oatmeal, Muffins
Muffins, Breakfast, Snacks
American


#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page. 








 

Labels:

Comments

  1. KarenJanuary 31, 2022 at 12:25 PM

    Do tell! What flavor of oatmeal does you husband dislike, lol! These do sound amazing, and cinnamon chips would be my choice too.

    ReplyDelete
    Replies
    1. JoleneFebruary 1, 2022 at 6:18 AM

      It was an apples and cinnamon flavor! Not sure what he didn't like about it, but he ate these muffins right up ;)

      Delete
  2. A Day in the Life on the FarmJanuary 31, 2022 at 2:41 PM

    The cinnamon chips sound like the perfect addition to oatmeal muffins.

    ReplyDelete
  3. RadhaJanuary 31, 2022 at 8:55 PM

    Oats and cinnamon, a heavenly combination. I love how you used leftovers to make this amazing muffin! Love the flavors!

    ReplyDelete
  4. SwathiFebruary 1, 2022 at 10:16 AM

    Breakfast oatmeal muffins looks delicious and perfect breakfast any day.

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper.   Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed. They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microw...
9 comments
Read more

Stuffed Waffles

I wasn't sure I was going to blog these stuffed waffles since it was the first time I tried using the new iron but since I'd already taken the pics as I went I figured, why not? They aren't perfect but they are delicious! I'd seen videos floating around TikTok and Instagram of people making stuffed waffles so I hopped over to Amazon and ordered the Elite Gourmet version.  The instructions were fairly straightforward but there was no recipe so I made up a batch of Classic Waffle batter. Then I scoured the fridge for things to stuff them with.    First up, some leftover taco meat from the previous night and Fiesta blend cheese,  pepperoni and mozzarella cheese and lastly some strawberries and cream cheese.   For the taco stuffed I added the taco meat and cheese in the middle and then set out some salsa and sour cream to top them with.  Learning curve lesson 1- make sure your ingredients are all room temp before you start, they will bake much quicker....
3 comments
Read more

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut ...
2 comments
Read more