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Whole Wheat Oat Muffins

Whole Wheat Oat MuffinsSo these Whole Wheat Oat Muffins bring back great memories. Any other millennials remember the YouTube video from like, 2007 called “Muffins”?  I’m pretty sure that it was one of YouTubes first viral videos and OMG I watched it all. the. time. Here it is for your viewing pleasure. You’re welcome.

Since this phenomena, I can’t make or eat muffins without thinking about this video (and maybe acting it out).  The muffins I am sharing with you today are dense and oat filled, perfect for a nutritional breakfast on the go with a big cup of coffee.  They’re lightly sweetened, so you can top them with jams and jellies without feeling like you’re eating a piece of cake.  I love making these as mini muffins because they are surprisingly filling for their size, but you can definitely use a regular muffin tin if you like, just increase the baking time a bit.

“I’m baking muffins asbestos I can!”

Whole Wheat Oat Muffins

Whole Wheat Oat Muffins

Whole Wheat Oat Muffins

Whole Wheat Oat Muffins

Whole Wheat Oat Muffins

Whole Wheat Oat Muffins

Whole Wheat Oat Muffins

Whole Wheat Oat Muffins

5.0 from 1 reviews
Whole Wheat Oat Muffins
 
Author:
Serves: 24 mini muffins or 12 regular muffins
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1 cup whole wheat flour
  • 2¾ cups old fashioned rolled oats
  • ¾ cup light brown sugar
  • ⅓ cup ground flaxseed
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 egg
  • ½ tsp vanilla extract
  • ½ cup coconut or vegetable oil
  • 1 cup plain greek yogurt
  • ½ cup water
Instructions
  1. Heat the oven to 350 degrees Fahrenheit and spray your mini muffin tin or standard muffin tin with non-stick cooking spray (you can also line with paper liners if you wish) . In a large bowl, stir together the flour, oats, brown sugar, flaxseed, baking soda, baking powder and cinnamon. Add the egg, oil, yogurt and water. Mix until the dry and wet ingredients are just combined, the mixture will be thick. Spoon the batter into the muffins cups, filling each cup right up to the top, and bake for 12-15 minutes, until a toothpick inserted into the center comes out clean. Cool in the pans for 5 minutes, then turn out onto a rack and cool completely before serving.
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Elena

Monday 6th of April 2020

These muffins sound amazing! Would you recommend substituting the flax seeds with chia seeds maybe? I have some that I need to use up...

Paige

Monday 6th of April 2020

Thanks, Elena! I haven't tried it myself but I think that should work just fine!

Kathleen

Thursday 3rd of January 2019

This is exactly what I was looking for, thanks! I made mine with buttermilk in place of the yogurt/water and also used white whole wheat flour. They were amazing—chewy like an oatmeal cookie, but with just the right amount of sugar for a healthy muffin. They need nothing, but I just had to have one straight out of the oven with butter.

Paige

Friday 4th of January 2019

Thanks, Kathleen! Butter on a warm muffin is 100% necessary!

Steph Sheard

Thursday 18th of October 2018

Do you know how many calories are in each?

Paige

Friday 19th of October 2018

Hi Steph, each muffin has 344 calories if you use coconut oil.

curiousbaker

Thursday 17th of May 2018

these look great, is there something I can substitute for the greek yogurt?

Paige

Friday 18th of May 2018

Hi there! You could sub for regular or non-dairy yogurt or sour cream or use milk or buttermilk, but I would reduce the amount by 1/4th if you choose to use a liquid. Good luck!

Michelle

Saturday 24th of March 2018

These are AMAZING!! I’ve been looking for a recipe like this where the muffins aren’t too sweet. Perfect hint of cinnamon too! Also my house smells amazing from baking these!

Paige

Sunday 25th of March 2018

Thank you! There's nothing better than the smell of fresh muffins throughout the house. Thanks for checking them out!

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