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Whole Grain Oatmeal Cinnamon Muffins

What you need: 

2 cups whole wheat flour
2 cups quick oats
1 cup sugar
2 tablespoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
2 cups plain soymilk
*2 flax "eggs"
1/2 cup vegetable oil
2 teaspoons vanilla extract

What you do: 

Preheat oven to 400 degrees Fahrenheit.
Mix dry ingredients. Then add wet ingredients and mix well with large spoon or with electric mixer on low speed.
Spray muffin tins with cooking spray and fill 2/3 full with mixture.
Bake for 15-20 minutes. These took 15 minutes in my oven so start checking at 15 minutes. They're done when knife or toothpick inserted in center comes out clean.
*Flax "eggs" can be made by mixing 1 cup ground flax seeds with 4 cups water in a blender. Blend a few minutes until it's nice and goopy. 1/4 cup equals one flax "egg".

Preparation Time: 
20-25 minutes
Cooking Time: 
Recipe Category: 


We have been in a huge muffin mood lately and we will definitely use this recipe again.  I used 1/2 whole wheat and 1/2 AP flour because my family can be somewhat reluctant to all whole wheat recipes, but I am working on it.  ;)  I used almond milk, 3 tsp. vanilla, and added to that some chopped walnuts, sunflower seeds, and dried cranberries.  I baked them in my convection oven for about 18 min. and came out with 12 regular sized muffins and 6 large ones so this recipe does make a lot.  I love the texture to this muffin, which is is crispy on the outside and moist on the inside without being crumbly.  Great recipe!


These are FABULOUS!!!  :D On those farmer's market mornings where you find yourself out of everything but want some kind of baked yummy breakfast... these are the ticket! I made a few small adjustments:

1/2 C sugar + 1/4 C honey (I know... tsk tsk)
walnut oil instead of veggie oil
unsweetened vanilla almond milk instead of soy milk
3 t cinnamon instead of 2

These would also be great with some nuts and raisins!


Sooo good!  Smells sooo yummy while baking!  I added extra cinnamon and about 1 cup of dried cranberries and they turned out amazing.  Everything else in the recipe I left the same.  I will def try adding banana to it next time, which I think will have an great effect on these.  I got 12 reg size muffins and 24 minis from one batch.  I'm sure that will last me part way through the week. ::)


the texture of these muffins is awesome.  they rose nicely and were golden on the outside, a little crumbly on the inside but not dry.  in terms of flavor, the cinnamon is definitely there, but i think they are a bit bland on their own.  they are delicious with a dab of buttery spread though.  i subbed applesauce for about 1/3 of the oil, and did not have vanilla extract, so i used vanilla soymilk instead. 


I just made these and they are so delicious!  I could eat the whole batch... I added cranberries, raisins, and chopped walnuts.  I also took some of your suggestions and used applesauce instead of the vegetable oil.  I substituted just egg whites for the egg substitute because I couldn't flax seed at the regular grocery store..  I also used splenda instead of sugar.  They came out sooo good!  Definately a recipe to add to my favorites.  :)


I'm not a fan of sugar, so I used about 1/3 cup of sugar and two smooshed bananas.  I also added golden raisins.  These were most delicious and next time I'm going to have to make double-- I made them on Saturday night and by Sunday night they were all gone.


Muffins were great! I used the Ener-g egg replacer as well, and threw some rasins and crasins in. It was nice because it called for simple ingredients, and I was hungry so I didnt want to waste time going to the store :)


I just made these last night.  In addition to the ingredients listed, I added some agave nectar (not sure how much, though - I just squeezed some in right from the bottle).  I also used Ener-G egg sub, 2 eggs just like is called for.  They smelled soooooo good while baking.  It's a good thing they only take 15 minutes in the oven, because I couldn't wait to try them.  They're fantastic.

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