This berry oatmeal muffin recipe is made with wholemeal flour, oatmeal and contains freeze dried fruit instead of sugar, making them them a delicious guilt free snack for any time of any day of the week.
You can whip up a batch of these berry oatmeal muffins in less than an hour, making them an easy and convenient cure for the 3:30-itis munchies, full of fiber and wholegrains to keep you feeling great.
Keep reading to see my nifty tips or skip below for the recipe.
No mixer required
What is the Muffin Method?
The muffin method of baking, is a fancy way of saying “don’t overmix your batter”
Recipes that use this method follow a basic process
- Measure the dry ingredients and combine in one bowl,
- Measure the wet ingredients and combine in a second bowl.
- Gently fold wet ingredients into dry ingredients.
The secret to muffin method success is to not overmix your batter. You only want to fold everything together just enough to make sure everything is evenly combined. Overmixing the batter will result in a dense, tough muffin.
For this reason its better to avoid using an electric mixer when making this recipe.
Soaked Oats = Soft Muffin
This recipe has been adapted from Sally’s Baking Addiction’s Blueberry Oatmeal Muffins.
In this post she calls out the importance off soaking the oats before baking. Having tried several oatmeal recipes, I cannot agree more with how much this step improves the texture of these muffins.
First thing I do when making this recipe is measure out and combine the oatmeal and milk and then set this aside while I prepare the other ingredients.
By the time its time to add the oatmeal to the batter the oats will have absorbed enough moisture to give the muffins the texture you’re after.
Bake ahead and freeze
The ultimate lazy baker’s hack is to make a double batch of muffins, give half away and place the remaining half in an air tight container in the freezer. When hunger strikes, take one muffin out of the freezer and defrost.
Muffins stored in an air tight container in the freezer will keep for up to 3 months (although mine rarely last more than 1 month as I eat them all pretty quick!).
To defrost, either place on the kitchen counter for a hour, or heat in the microwave for 40 seconds.
Berry Oat Muffins
- muffin tin
- 3 x bowl
- 1 cup full cream milk
- 1 cup rolled oats
- 156 grams all purpose wholemeal flour
- 1/2 cup freeze dried strawberries
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 110 milliliters greek yogurt (ideally low sugar version)
- 1 egg room temperature
- 115 grams melted unsalted butter
- 1 apple grated
- 120 grams frozen blueberries
- Preheat oven to 220 degrees celcius and line a 12 count muffin pan with patty pans.
- Combine oats and milk in a bowl, and set aside to soak.
- In a second bowl, sift flour, freeze dried strawberries, baking powder, baking soda and salt together and stir with a whisk to combine.
- In a 3rd bowl combine egg, yogurt, butter and apple. Stir through the oat/milk mixture.
- Add bowl of wet ingredients to dry and gently fold batter until just combined (don't over mix!) Stir through blueberries.
- Spoon batter into prepared muffin tin.
- Bake in oven at 220 degrees for 5 minutes. Then turn down the tempurature to 180 degrees and continue to bake for 15 minutes (or until cooked through)
Have you have tried this recipe? Leave a rating and review and let me know in the comments below.
Better yet, take a photo and post it to instagram. Don’t forget to tag me and use the hashtag #theniftybaker
Did you love this recipe?
My berry oatmeal muffins are part of my everyday bakes series.
I’m a hopeless sweet tooth, but my teeth and body could not possibly handle sweet indulgences every day. Recipes in my every day bakes series are a collection of healthier baking ideas to satisfy your cravings without going overboard on sugar.
If you loved this recipe for berry oatmeal muffins, check out this latest recipe from my every day bakes series, or go to the recipe page for more ideas.