Ingredients:

  • 1 1/2 cups old-fashioned rolled oats
  • 1/2 cup whole wheat flour (or all-purpose flour for a lighter version)
  • 1/4 cup brown sugar (or sweetener of choice like honey, maple syrup, or stevia)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup unsweetened applesauce (or mashed banana for extra sweetness)
  • 1/2 cup milk (any kind: dairy, almond milk, oat milk, etc.)
  • 1 teaspoon vanilla extract
  • 1/4 cup melted coconut oil or vegetable oil (or you can use melted butter)
  • 1/2 cup raisins or dried cranberries (optional)
  • 1/4 cup chopped walnuts or almonds (optional)
  • 1/2 ripe banana, mashed (optional, for added sweetness and moisture)

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.
  2. Prepare Dry Ingredients:
    • In a large bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Stir to combine.
  3. Prepare Wet Ingredients:
    • In a separate bowl, whisk together the egg, applesauce, milk, vanilla extract, and melted coconut oil (or butter). If using a ripe banana, mash it and add it to the wet mixture for extra sweetness.
  4. Combine Wet and Dry Ingredients:
    • Pour the wet ingredients into the dry ingredients and stir until everything is just combined. The mixture will be thick and somewhat lumpy.
  5. Add Optional Mix-ins:
    • If you’re adding raisins, dried cranberries, or chopped nuts, fold them into the batter at this point.
  6. Fill Muffin Tin:
    • Evenly distribute the batter among the 12 muffin cups, filling each about 2/3 full. You can sprinkle a little extra cinnamon or a few extra oats on top for a nice finish.
  7. Bake:
    • Bake for about 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be lightly golden brown.
  8. Cool and Serve:
    • Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature!

Customization Ideas:

  • Add Fresh Fruit: Mix in fresh berries, such as blueberries or diced apples, for extra flavor and moisture.
  • Make them Gluten-Free: Use gluten-free oats and substitute the whole wheat flour with a gluten-free flour blend.
  • For a Sweeter Version: If you prefer sweeter muffins, increase the sweetener or add a tablespoon of honey or maple syrup to the wet ingredients.
  • Add Seeds: Try adding chia seeds, flaxseeds, or sunflower seeds for an extra boost of nutrition.
  • Make them Vegan: Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the egg, and choose plant-based milk and oil.

Storage:

  • Room temperature: These oatmeal muffins can be stored in an airtight container at room temperature for up to 3 days.
  • Freezing: For longer storage, freeze the muffins in a freezer-safe bag for up to 2-3 months. When ready to eat, thaw them at room temperature or warm them in the microwave.

WW Points (Estimated):

  • Per muffin: These muffins are typically around 3-4 WW points per serving, depending on the specific ingredients used (like the type of flour, milk, and sweetener).