I just love anything that is made individually portioned or bite-sized. Put something in a ramekin or muffin tins and it is suddenly my favorite recipe!
It is easy to go overboard with delicious breakfast treats and desserts, so I decided to try a slightly healthier version of a mini-sized breakfast: oatmeal muffins.Keep scrolling for the recipe!
Oatmeal Walnut Muffins
makes 12 muffins
1 cup whole wheat pastry flour (or all-purpose)
1 cup rolled oats
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup brown sugar
1/4 cup butter, at room temperature
1 1/2 teaspoons vanilla extract
1 cup milk (any kind will do)
1 cup walnuts, chopped to any size
Preheat oven to 350.
Add oats to a bowl and add 1/2 cup of milk. Let soak for 5-10 minutes, while you prepare the first few steps of the muffins.
In a large bowl, combine egg and brown sugar and whisk until smooth and caramel in color. Add in vanilla and butter, whisking well. Try to smooth the batter as much as possible – there still may be some small butter chunks. Add flour, oat mixture, baking soda, salt and cinnamon and mix. Add remaining milk and combine until smooth. Fold in walnuts.
Line a muffin tin with lines and pour about 1/4 cup batter into each line. Bake for 15-18 minutes, or until cooked through.