You should know – there aren’t actually oatmeal cookies in these muffins. They are muffins that taste like oatmeal cookies.
Now that that’s out of the way. These muffins are healthy and tasty. They are full of whole grains, healthy fats and spicy flavor. They aren’t fluffy and light – rather the opposite. The lack of white flour makes them fairly dense, but very moist (I know, I know, moist). I wouldn’t normally be able to eat a baked good as my entire breakfast, but these did the job quite well.
Instead of going on about how great they are I’ll just tell you the facts. I made 16 muffins on Friday and my husband ate the last one on Sunday morning. No, you didn’t read that wrong. It’d be unfair to let on that he ate all the muffins himself. He ate a lot of them, but he had help.
A word on buttermilk. You probably think it’s bad for you, right? WRONG. Buttermilk has the same stats as 1% milk. It IS, in fact, 1% milk with an enzyme added to thicken it and make it tangy – great for baking, bad for smelling and drinking (obvi).
Next, white chocolate – great in these muffins. I detest white chocolate in real life, or “straight”, I should say, but in baked goods it’s just lovely. It changes somehow. Anyways, these are healthy and tasty and I honestly can’t wait to make them again! Oh, normally I make my muffins without liners (liners are for cupcakes!), but I had a kind of hard time getting these out of the pan. I will use liners next time, and I recommend them for this recipe.
Oatmeal Cookie Muffins
makes 16 regular sized muffins
2 1/3 c. oats
1 c. whole wheat flour
1/2 c. chopped walnuts
1/2 c. brown sugar
1/3 c. sugar
1/3 c. ground flax seed
2 tsp. cinnamon
1 1/2 tsp. baking soda
3/4 tsp. salt
1 c. buttermilk
1/2 c. canola oil
1 tsp. vanilla
1/3 c. boiling water
1 c. white or dark chocolate chips (I used white – yum)
1/2 c. finely chopped dried apricots
1. Preheat oven to 375 degrees. Line a muffin tin with paper or foil liners.
2. In a large bowl, mix oats, flour, walnuts, sugars, flax, cinnamon, baking soda and salt together with a whisk.
3. In a smaller bowl, whisk buttermilk, canola oil, egg and vanilla together.
4. Add wet ingredients to dry and stir until just combined.
5. Add boiling water to mixture and stir to combine. Let stand five minutes.
6. Fold in chocolate and apricots.
7. Fill muffin liners 2/3 of the way full.
8. Bake for 20 minutes or until no longer wet in the center of each muffin.
9. Cool on a wire rack and keep covered at room temperature for several days.
Throwback! Wow, half a year just flies by!