If you are looking for easy and healthy recipes using oats, Cinnamon Nutmeg Oatmeal Muffins is the one! These delicious muffins will be your new favorite healthy breakfast or snack!
Cinnamon Nutmeg Oatmeal Muffins are perfect breakfast, dessert, or ideal snack. Great for kids, meal-to-go, or to bring to a party or gatherings! These muffins are full of flavor, wonderfully tender and moist in the centers and with crunchy tops! When I make them, the whole house smells delicious!
These muffins are loaded with healthy things, like oats (contain fiber, protein, iron and zinc, which is great for the immune system), whole wheat flour and eggs. I use rice milk, but you could use any other milk up to your taste. Also, if you prefer “dairy-free”, swap the butter with melted coconut oil.
The Cinnamon Nutmeg Oatmeal Muffins recipe yields 24 muffins, but if that seems too much, halve the recipe. I am always making a quantity of 24. Aside from the fact that my family can eat them in a day, these muffins could be well stored on the counter on room temperature 1-2 days, in the fridge (in an airtight container) for 5-6 days, and in the freezer for up to 3 months. So, never is “too much” of these!
How Do You Make Cinnamon Nutmeg Oatmeal Muffins?
This recipe is super-easy. It is essentially mixing the ingredients together. The first thing you need to do is to stir together oats and the rice milk and allow to sit at the room temperature about 30 minutes.
When the oats are softened enough, preheat oven to 400 degrees F, and prepare your muffin pan. You could line your muffin cups with paper liners, aluminum liners, or you could just butter your muffin pan or spray it with non-sticking spray (wipe the top of your pan to remove an excess of the spray, to prevent burning).
In a medium bowl whisk together dry ingredients-flour, baking powder, salt, cinnamon, and nutmeg. In a large bowl place oat/milk mixture and add in brown sugar, eggs (one at the time), and mix in butter. Mix in flour mixture until just combined.
When the batter is ready, divide it between prepared muffin cups. I like to use a small ice cream scoop, you could use a spoon if it’s easier. Try to make sure that you have the same amount of butter in each muffin cup, so they’ll bake the same time.
Bake for 15-18 minutes, until tops of muffins, become golden brown and the toothpick comes out clean. Let muffins cool a few minutes in the pan, before moving them to a cooling rack.
- 2 cups rolled oats
- 2 cups rice milk (or any other)
- 2 cups whole wheat pastry flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 cup unsalted butter, softened
- 1 cup light brown sugar
- 2 eggs
- In a large bowl stir together oats and rice milk, and allow to sit for 30 minutes.
- Prepare muffin baking pan with paper liners and preheat oven to 400 degrees F.
- In a medium bowl whisk together dry ingredients-flour, baking powder, salt, cinnamon and nutmeg.
- When the oats softened, place oat/milk mixture in a large bowl, add brown sugar and eggs. Mix in butter.
- Mix in flour mixture into the oat mixture.
- Using a small ice cream scoop (or spoon) divide batter among 24 muffin cups.
- Bake for 15-18 minutes, until tops of muffins, become golden brown and the toothpick comes out clean. Let muffins cool a few minutes in the pan before moving them to a cooling rack.
Cinnamon Nutmeg Oatmeal Muffins could be stored on the counter on room temperature 1-2 days, in the fridge (in an airtight container) for 5-6 days, and in the freezer for up to 3 months.