Oatmeal Walnut Muffins Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
• In a small bowl, combine milk and oats; let soak for 15 minutes.
• In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full.
• Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Steps:

• Heat oven to 400°F
• Grease or line muffin cups (2-1/2-inches in diameter) with paper bake cups.
• Stir together oats and buttermilk in small bowl; let stand 20 minutes.
• Stir together oil, sugar, egg and vanilla in large bowl.
• Add oats mixture, stirring well.
• Stir together flour, cocoa, baking powder, salt and baking soda.
• Add to oats mixture, blending until moistened.
• Stir in nuts.
• Fill muffin cups 2/3 full with batter.
• Bake 16 to 18 minutes or until wooden pick inserted in center comes out clean.
• Remove from pan to wire rack.
• Sprinkle muffin tops with powdered sugar, if desired.
• Serve warm or cool.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Mist 18 muffin cups with cooking spray.
• Combine oatmeal and milk in a large bowl and set aside.
• Stir flour, brown sugar, oat bran, ground flax seed, baking powder, and salt together in a separate bowl.
• Combine bananas, applesauce, and egg substitute in another bowl. Stir into oatmeal mixture. Stir in flour mixture, followed by raisins, walnuts, and chocolate chips. Divide batter evenly between the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 12 to 15 minutes.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 12 muffin cups with papers liners.
• Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat first egg into the butter until completely blended; beat in the vanilla extract with the remaining egg.
• Mix bananas, milk, and allspice together in a separate bowl; stir into the creamed butter mixture. Whisk flour, baking powder, and baking soda together in a separate bowl; slowly stir into banana-butter mixture until batter is just mixed. Fold oats and walnuts into batter. Scoop batter into the muffin cups using a large ice cream scoop.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 35 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Grease 12 muffin cups.
• Whisk eggs, brown sugar, vegetable oil, and milk together in a bowl until smooth.
• Stir flour, oatmeal, baking powder, baking soda, and salt into wet ingredients to form a batter. Fill the prepared muffin cups with batter.
• Bake in preheated oven until tops are golden brown and an inserted toothpick comes out clean, about 20 minutes.

Steps:

• Preheat oven to 350°F.
• Place paper liners in each of 12 muffin cups.
• Whisk eggs well, then whisk in oil, oatmeal and vanilla.
• In another bowl, combine flour, brown sugar, baking powder and baking soda until there are no more lumps of brown sugar. Add walnuts and toss to coat.
• Add liquid mixture and fold in, just until the dry ingredients are moistened.
• Spoon into muffin cups, filling 3/4 full. An ice cream scoop works well for this. You may have enough batter for a 13th muffin.
• Bake 18 - 20 minutes or until they test done. Allow to cool 10 minutes in the muffin pan, then turn out onto a wire rack to cool completely.
• These freeze well.