Honey Wheat Muffins50 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“These yummy oat muffins are hearty and chewy. They're also great when frozen and reheated.” - by NEWPORT29
Original recipe yields 8 muffins
- Preheat oven to 350 degrees F (175 degrees C). Combine buttermilk and oats in a small saucepan; heat just until warm; set aside. Grease muffin cups or line with paper muffin liners.
- In a large bowl, combine honey and vegetable oil with oat mixture. Combine flour, baking powder, baking soda and salt; stir into wet mixture. Pour batter into prepared muffin cups.
- Bake in preheated oven until lightly browned, about 30 minutes. Serve warm.
Amount Per Serving (8 total)
- 154 cal
- 4.8 g
- 24.4 g
Based on a 2,000 calorie diet
Reviews (50)Rate This Recipe
"The recipe was great...I felt the muffins needed a little more something. I substitued cinnamon spice oatmeal for plain oatmeal and added a half a cup of walnuts. As a tip, don't heat the buttermilk..." See more too long, or the batter will be too lumpy."
"I loved the texture and the ease with which I made these muffins, but they were rather tasteless. I will, however, try them again -- next time I will add more honey, and maybe a bit of cinnamon and wi..." See morell NOT use paper liners (the muffins stuck to the liners and I ended up throwing away about a quarter of the muffin with the liner!)."
"My 3 year old daughter can not have wheat, dairy, eggs or sugar so I altered these slightly and she loves them (and so do I). They are very moist and tastey. Like others, I doubled the honey and oil..." See more. I used spelt flour 2/3 and rice flour 1/3 instead of wheat flour. I also used soy milk with a tablespoon of lemon juice in place of the buttermilk. I added raisins as well and a bit a cinnimon. Oh and I also added about 3 tablespoons of ground flax to the oatmeal mixture. These are healthy and delicious. Thanks Joann."
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