I absolutely adore muffins! I used to treat myself to a pack of four from the grocery store and couldn't resist devouring all of them in one sitting. They are simply irresistible, especially when paired with a steaming hot mug of chocolate.
My obsession with muffins was seriously depleting my bank account until I discovered the joys of baking my own at home.
In 2020, when flour became scarce, I stumbled upon the wonders of homemade oat flour. I started making my own stash to fulfil my baking needs. I experimented a lot, creating new recipes as I went along, until I stumbled upon the perfect combination for muffins.
I incorporate bananas into the mix, as they add a delightful moistness to the muffins, resulting in a light and fluffy texture. I enjoy keeping things simple, so I use measuring cups instead of a scale.
The beauty of homemade treats is that you're fully aware of what goes into them. Plus, you have the freedom to adjust the quantities of each ingredient to your liking, catering perfectly to your individual taste buds.
This oat muffin recipe is foolproof and easy to follow!
Oatmeal Muffin Recipe
Equipment You Will Need
- Muffin tray
- Measuring cups
- Measuring spoons
- Mixing bowls
- Wooden spoon
- Airtight container to store the muffins
Preparation time: 5 minutes
Baking preparation time: 20 minutes
Total preparation time: 25 minutes
Servings: Makes 12 large muffins, or 24 small ones
- 4 x 250ml cups oat flour
- 125ml cup sugar
- 125ml cup melted butter (you can use less butter if you wish)
- 250ml cup cold water or oat milk
- 1 teaspoon vanilla essence
- 2 teaspoons baking powder
- 1 mashed ripe banana (the more ripe it is, the sweeter it will be)
- Grease muffin tray.
- Heat oven to 180 degree celsius.
- Mix oat flour with baking powder and sift.
- Add sugar and mix.
- In a separate bowl mix the vanilla essence and water/milk.
- Make a well in the flour and add the mashed banana, butter, plus the liquid ingredients.
- Mix by folding the dough until all ingredients are fully blended in.
- Spoon into the greased muffin tray.
- Bake at 180 degrees for 20 minutes.
- Allow to cool before placing into an airtight container, or freezing.
1. To Prevent Muffins from Going Dry
Store the muffins in an airtight container. They will keep for up to three days.
If you make a big batch of these delicious oat muffins, you can easily freeze them for later. Simply put them in ziplock bags, seal them up, and pop them in the freezer. When you're ready to enjoy them, just take them out of the bag and heat them up in the microwave for about a minute. Be sure to keep an eye on them so they don't get too hot.
Alternatively, you can heat them up in the oven. However, I've found that the oven tends to make them a bit dry, whereas when you heat them in the microwave, they come out perfectly light and fluffy. So, feel free to choose whichever method works best for you and enjoy these tasty muffins whenever you like!
Some of the benefits of baking your own oat muffins include:
- Home-baked muffins contain less sugar and are cheaper than the ones you buy at the grocery store.
- You can eat them hot, straight out of the oven. Nothing beats freshly baked goodies.
- If you make too many you can break them into crumbs and make the most amazing crumble for apple crumble.
- You won’t be caught short when unexpected visitors turn up for tea, when you have nothing but oats in the cupboards. Just make a batch in under 30 minutes.
- You can make them whatever size you want.
- Oat muffins are a healthier option for people who are health conscious.