Get the Recipe:
Oat Muffins with Nuts and Seeds
Hearty, chewy, crunchy Oat Muffins with Nuts and Seeds are an easy grab-and-go breakfast or snack!
Ingredients
- 1 ½ cups (180 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cups (124 g) old-fashioned rolled oats
- ½ cup (113 g) unsalted butter, softened
- ⅔ cup (167 g) firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120 ml) milk
- ¾ cup chopped nuts, such as pecans, almonds, hazelnuts, toasted if you prefer
- ¼ cup seeds, such as sunflower and pumpkin, toasted if you prefer
Recommended Products
Instructions
- Preheat oven to 400°F (200°C). Grease or line 12 standard muffin cups.
- Whisk together the flour, baking powder, and salt. Stir in the oats. Set aside.
- Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Add the flour mixture in 3 portions, alternating 2 portions of milk. Mix just until combined. Stir in the nuts and seeds.
- Fill each muffin cup about 3/4 full using about 3 tablespoons of batter per cup.
- Bake 18 to 22 minutes, or until the muffins are browned and a pick inserted into the center comes out clean.
- Cool the muffins in the pan for about 10 minutes. Then transfer the muffins to a wire rack to cool completely.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!
