Great Grains Oatmeal Muffins

Start your day with wholesome goodness by baking these Great Grains Oatmeal Muffins—packed with fiber-rich rolled oats, hearty whole wheat flour, and just a touch of natural sweetness from honey. Every bite bursts with texture from chopped dried fruits like raisins or cranberries and crunchy nuts or seeds, making these muffins a perfect balance of nutrition and flavor. With a quick prep time of just 15 minutes, this easy recipe features simple pantry staples and a clever buttermilk substitute using milk and apple cider vinegar for added moisture and tang. Ideal for a grab-and-go breakfast or a satisfying snack, these muffins are freezer-friendly, ensuring you have a healthy treat ready anytime. If you’re looking for a wholesome baked good that doesn’t sacrifice taste, these oatmeal muffins are a must-try!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups Rolled oats
• 1 cup Whole wheat flour
• 0.5 cup All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoon Baking soda
• 1 teaspoon Cinnamon
• 0.5 teaspoon Salt
• 1.25 cups Milk
• 1 tablespoon Apple cider vinegar
• 0.5 cup Honey
• 2 Eggs
• 0.25 cup Unsalted butter, melted
• 1.5 teaspoons Vanilla extract
• 0.5 cup Chopped dried fruits (e.g., raisins, cranberries, or apricots)
• 0.5 cup Chopped nuts or seeds (e.g., walnuts, almonds, or sunflower seeds)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease the cups.

Step 2

In a medium bowl, combine the milk and apple cider vinegar. Let it sit for 5 minutes to create a buttermilk substitute.

Step 3

In a large mixing bowl, combine the rolled oats, whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, and salt. Stir thoroughly to evenly incorporate the dry ingredients.

Step 4

In the bowl with the milk mixture, whisk in the honey, eggs, melted butter, and vanilla extract until smooth and well combined.

Step 5

Pour the wet mixture into the dry ingredients and gently fold together until just combined. Be careful not to overmix.

Step 6

Fold in the dried fruits and chopped nuts or seeds until evenly distributed throughout the batter.

Step 7

Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.

Step 8

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Step 9

Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 10

Enjoy warm or store in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months—just thaw before serving.

Nutrition Facts

Serving size	1059.3 grams (1059.3g)

Amount per serving	% Daily Value*
Calories	2826

Total Fat 107.40g	138%
Saturated Fat 42.30g	211%
Polyunsaturated Fat 0.20g
Cholesterol 529mg	176%
Sodium 2999mg	130%
Total Carbohydrate 408.40g	149%
Dietary Fiber 40.50g	145%
Total Sugars 164.70g
Protein 78.60g	157%

Vitamin D 216IU	1081%
Calcium 688mg	53%
Iron 19mg	104%
Potassium 2646mg	56%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.2%

Protein: 10.8%

Carbs: 56.0%