Mom’s Oatmeal Muffins

My Mom’s Oatmeal Muffins are a delicious and nutritious muffin!  One of my family’s favourite recipes!

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If there is one muffin recipe that I could make and eat over and over it would be this recipe for my Mom’s Oatmeal Muffins.  In fact, I make a batch of these at least once a month, sometimes more.  I first had these muffins when I was a kid and my Mom would make them for us, so they’re basically comfort food for me.  Now I make them for my own family…family recipes really are the best.

Oatmeal Muffins {A Pretty Life}

This recipe is really uncomplicated and only takes a few minutes to assemble, which means that within about a half hour you can have a batch of fresh baked muffins ready to enjoy.  Love that.  But mostly I just really love how delicious they are…they’re tender, oat-y and so good!

Oatmeal Muffins {A Pretty Life}
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These Oatmeal Muffins are perfect for lunch boxes and after school snacks.  Or invite a friend over for coffee or a spice tea, and plate of homemade muffins.  So good.

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Mom’s Oatmeal Muffins


  • Author: Jo-Anna Rooney
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 - 16 muffins 1x

Description

My Mom’s Oatmeal Muffins are a delicious and nutritious muffin!  One of my family’s favourite recipes!


Scale

Ingredients

  • 1 cup oats
  • 1 cup buttermilk
  • 1 cup flour (for extra nutrition (you can use 1/3 cup whole wheat flour and 2/3 cup white flour))
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup oil
  • 1/2 cup brown sugar
  • 1 egg (beaten)

Instructions

  1. Preheat your oven to 400 degrees.
  2. Combine the oats and buttermilk, and let sit for about 5 minutes.
  3. In a separate bowl, whisk together the flour, salt, soda and baking powder.
  4. In another bowl combine the oil, egg and brown sugar. Then add this to the oat mix.
  5. Then combine the oat mix with the flour mix.
  6. Line a muffin tin with paper liners.
  7. Scoop the batter evenly between 12 muffin cups for 12 large muffins, or you if you want smaller muffins, spread the batter between 16 muffin cups.
  8. Bake for 15-20 minutes.

Notes

I like to cut back on the wheat flour, so I often make these muffins with 1/2 flour and 1/2 cup oat flour. They’re a little more crumbly and not as big, but they’re just as good in terms of flavour.

Looking for more delicious muffins recipes?  Here are more of our favourites:

Banana Berry Bomb Muffins {A Pretty Life} 
Blueberry Muffins {A Pretty Life}
The Easiest Banana Muffin Recipe
Hearty Banana, Apple & Carrot Muffins {A Pretty Life}
Have a delicious day!
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16 Comments

  • Reply
    Savani
    February 12, 2011 at 12:04 AM

    oh man I gotsa find time to cook these and those cookies. walt still not eating. sick coop, suxs.
    xoxo

  • Reply
    ann
    February 12, 2011 at 12:25 AM

    Delicious looking muffins!

  • Reply
    Julie
    February 12, 2011 at 6:00 AM

    love these muffins too:) motherhood is definitely the least thankful most underrated job there is! Hope you all feel better soon.

  • Reply
    Maggie
    February 24, 2011 at 2:02 PM

    I’m always on the lookout for tried and tested muffin recipes, thanks for sharing yours.

  • Reply
    Miz Helen
    February 25, 2011 at 1:08 AM

    Hi Jo Anna,
    Your Oatmeal Muffins looks so good, I would just love one with my coffee. Thank you so much for bringing them to Full Plate Thursday and please come back!

  • Reply
    Freebies Mom
    February 26, 2011 at 1:12 AM

    The muffins look moist and yummy.
    Hello! I am a new follower from Full Plate Thursday.
    Freebies Mom
    http://casinofreebies3.blogspot.com/

  • Reply
    sheblogs – Family Friendly Snack Ideas
    June 29, 2015 at 7:52 AM

    […]  Banana Carrot, Oatmeal, Bran or any of your […]

  • Reply
    Barb
    October 29, 2016 at 8:04 PM

    Just love xoxoxo

  • Reply
    Meg
    October 30, 2016 at 2:59 PM

    Just made your Mom’s oatmeal muffins. Had to substitute a couple of things as my husband cannot eat eggs and I can’t do milk. So I used Egg replacer and almond milk. Made the almond milk sort of into “buttermilk” by adding 1T white vinegar. They are really tasty, not too sweet, chewy good. Thanks so much for sharing.

    • Reply
      Jo-Anna@APrettyLife
      October 31, 2016 at 11:18 AM

      I’m so glad you were able to tailor the recipe for you and your family! 🙂

  • Reply
    Kayleigh | Whisks & Wooden Spoons
    November 4, 2016 at 6:29 PM

    I love oatmeal muffins! I’ll have to give this recipe a go, for sure.

  • Reply
    Chocolatebaker
    November 11, 2016 at 7:45 PM

    I want to say thanks great recipe.i added 1 grated carrot. One way to get a veg in .kids.

    • Reply
      Jo-Anna@APrettyLife
      November 12, 2016 at 9:10 PM

      You are so welcome! I love that you added grated carrot, I’m going to have to try that!

  • Reply
    Marcy
    November 20, 2016 at 11:10 PM

    I’m so excited I found this recipe! Oatmeal muffins were a comfort food when I was growing up too and I can’t wait to make these for my girls tomorrow! Thank you!

  • Reply
    Laura
    January 31, 2019 at 10:03 AM

    Loved this little recipe. I didn’t have buttermilk in the fridge, so I mixed about 1/3 cup Greek yogurt in with milk and made it measure 1 cup. Seemed to work but I felt that I could taste the baking soda just a bit. Next time (and YES! there will be a next time), I reduce the baking powder (which has backing soda in it) to 1/2 teaspoon and see if that cuts the flavor out. Sometimes substitutions are not 100% and we have to learn!

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