Berry oatmeal muffins – easy to make muffins, packed with fresh fruit, oats and whole wheat for a satisfying treat without feeling guilty
Summer berry oatmeal muffins has been my go-to recipe lately. Perfect for those lazy weekends, when somethings freshly baked is mandatory with a cup of tea or coffee. What I like most about this recipe it’s its versatility. I have made the muffins with fresh fruit (berries this time), dried fruit, chocolate chips, nuts. Every time they were gone in no time.
Packed with fruit, oats and whole wheat flour, it’s sure to become your favorite muffin recipe. You can double the recipe and freeze some for later, for those mornings when we’re running late, the sweet treat in your lunch box or just as an afternoon treat.
I’ve stumbled upon the recipe a couple of months ago and adapted it several times but I think lately I got it just how I like it. I used whole wheat pastry flour, pulse a couple of times the rolled oats for a finer crumb and almost doubled the amount of fresh fruit.
Just like other muffins, it’s important to have the ingredients at room temperature, except frozen fruit (if that’s what you’re using) and make sure you don’t overmix the batter or the muffins will turn out dry and dense.
Berry oatmeal muffins - easy to make muffins, packed with fresh fruit, oats and whole wheat for a satisfying treat without feeling guilty.
- 3/4 cup rolled oats
- 1/2 cup whole wheat pastry flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- pinch of salt
- 1/4 cup buttermilk
- 1/2 cup applesauce
- 1/4 cup sugar in the raw
- 1 egg
- 1 tbsp grapeseed oil
- 3/4 cup fresh berries
- Heat the oven to 375F. Line a muffin pan with 9 paper liners. Set aside.
- In a food processor add the rolled oats and pulse few times. Add the flour, baking powder, baking soda, cinnamon and salt and pulse one more time.
- Add the buttermilk, applesauce, sugar, egg and oil and pulse until just combined. Do not overmix!
- With a rubber spatula, fold in the fruit.
- Spoon the batter in the prepared baking pan and bake for about 18 minutes or until firm to touch.
- Let cool completely before serving.
adapted from Joy the baker
#TwelveLoaves April: Berries.
Bake a bread, yeast or quick bread, loaf or individual. This #TwelveLoaves is all about incredible breads with berries featured in April. Do you have a favorite berry bread? We would love to see it. Let’s get baking!
Look at what our very talented #TwelveLoaves bakers have created this April!
- Lemon Blueberry Bread by Alice at Hip Foodie Mom
- Yoghurt Scones With Cranberries by Rossella at Ma che ti sei mangiato
- Raspberry Quick Bread by Holly at A Baker’s House
- Mixed Berry Bread by Renee at Magnolia Days
- Raspberry Danish by Liz at That Skinny Chick Can Bake
- Strawberry Cinnamon Swirl Bread by Paula at Vintage Kitchen
- Berry Oatmeal Muffins by Roxana at Roxana’s Home Baking
- Strawberry Monkey Bread by Lora at Cake Duchess
- Berry Breakfast Bread by Dionne at Try Anything Once
- Strawberry Scones by Karen at Karen’s Kitchen Stories
We would love to have you join our #TwelveLoaves group; it’s easy!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your Bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this April, 2013 posted on your blog by April 30, 2013.