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Oatmeal Muffins

Oatmeal Muffins


2/3 cup milk
1 cup oats (old-fashioned)
1/2 cup canola oil
1/4 cup brown sugar
1/4 cup sugar
1 egg
1/2 cup regular flour
1/2 cup whole wheat flour
1 1/8 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/3 to 1/2 cup raisins
1/3 to 1/2 cup walnuts (coarsely chopped)


  1. Mix together milk and oats and let set for 15 - 30 minutes.
  2. Sift together the flour, baking powder, salt, and cinnamon in small bowl. In a medium sized bowl combine canola oil, sugars and egg. Add oat/milk mixture to oil/sugar/egg mixture. Combine dry and wet ingredients; folding gently. Add raisins and nuts. Scoop batter into muffins pans until almost full.
  3. Bake at 375 degrees F. 15-20 minutes. Makes 12 muffins.

Oatmeal Muffins
Recipe Notes
Oatmeal Muffins
October 3, 2018 Updated
  • This is a hearty, dense muffin that is full of flavor along with the nutritional benefits from the oats, whole wheat flour, walnuts, and raisins. The batter is very thick; I used a 4 oz. ice cream scoop (Size 8) to fill the muffin tins.
  • Nutrition Information
    Oatmeal Muffin
    Serving Size:
    Amount Per Serving
    Calories 2645.67
    Calories from Fat 1274.00
    Total Fat
    Saturated Fat
    Trans Fat
    Total Carbohydrate
    Dietary Fiber
    Vitamin A 13%
    Vitamin C 6%
    Calcium 40%
    Iron 66%

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    * Cut amount of salt in half to reduce sodium to 1707.9mg
    Change serving size to get new nutritional values
    Serving Size: 
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    A tad, a dash, a pinch...
    Measuring spoons

    When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
    • Tad = 1/4 teaspoon
    • Dash = 1/8 teaspoon
    • Pinch = 1/16 teaspoon
    • Smidgeon = 1/32 teaspoon
    • Drop = 1/64 teaspoon