Easy Oatmeal Muffins

I added cinnamon 1/2 tsp, vanilla 1 tbsp. and 1 handful soaked raisins, I also used brown sugar.Exactly made 12 muffins.delicious crunchy outside sooo soft inside. yumyumI will make again with my added ingredients. Thanks

These are great breakfast muffins. I followed the written recipe (except I replaced the veg oil with melted coconut oil, doftfri) and then added some spices and vanilla. I used a standard 12 cup muffin pan with muffin liners. I was able to get 12 muffins out of it, but they are small. Doubling the recipe might be a little too much, but if you are into doing lots of math you could maybe increase it by 25-30% to fill the cups. They came out perfect after 20 minutes in an old oven. (No fan)The texture is more soft and fluffy than I was expecting. These are not sweet muffins. The sugar adds just enough sweetness so that they are not salty, and the flavors are enhanced. I added 1/4 tsp nutmeg, 1/4 tsp cardamom, and 1/2 tsp vanilla extract. I also sprinkled a pinch of dark muscavado sugar on top of each one before I put them in the oven. They taste so good! The flavors are subtle; They would go great with a breakfast of eggs and bacon, sausage, or just on it's own with some softened butter.I had one right out of the oven with butter and it was exactly what I was looking for. I highly recommend this recipe!UPDATE: I made these again using the recipe as written, with 2 exceptions. 1) I used melted butter instead of oil. 2) I added 1 tablespoon of maple syrup. Serve with a little sprinkle of sugar on top and some butter. Delicious breakfast.

I made these using Almond milk and added a little bit of vanilla extract. I also used gluten free flour by King Arthur. They come out amazing!

I made Oatmeal Raisin muffins. I found these perfectly sweetened and low sugar just what I was looking for.I used spelt flour instead and brown sugar in place of the white sugar. I used grapeseed oil. I added 1/4 cup raisins rinsed in hot water. I also added each 1 teaspoon each of cinnamon and vanilla. I used oat milk. I baked for 20 minutes at 400F in parchment paper muffin cups. The muffins are quite delicate when warm and a bit dry. I'd add 1/3 cup of oil next time. I'll try making these again with the extra oil and a higher fat milk. I will also try making these into 9 jumbo muffins.

I made this recipe a couple of times and it’s a really good base - a simple breakfast or lunch muffin, not sweet like storebought muffins.The second time I forgot to soak the oats and mixed them in with flour first- still turned out good, maybe a tad drier. I also used half buttermilk and some chocolate chips. I find that the amount of batter per cup is not much, so the muffins are a bit small. Next time, I’ll reduce the cooking temp. to 400F.

Used peanut butter 3 cups 1 cup of Nutella , made 3 times the portions! Add butter perfect for breakfast

I added a drizzle of honey on top out of the oven. Perfect yummy muffin low cal too.