So 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!”
- 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
- 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.