Alexandra's Kitchen · by Alexandra Stafford★ 5.0
Oatmeal Muffins
NUTRITION · PER SERVING38M COOK
CAL 8%·PRO 6%
CARBS 22G53% OF CAL
2G FIBER9G ADDED1G INTRINSIC10G OTHER10G TOTAL SUGAR
FAT 7G40% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Oatmeal muffins packed with whole grains, oat bran, and wheat germ. Wholesome and versatile, they're good warm or cold for breakfast or snack.
mainamericanbaked good🔥 ovenvegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 18- Nonstick vegetable oil spray or paper muffin liners
- 2 1/3 cups quick-cooking oats (I have had success with all varieties of oats including using as much as a cup of steel cut oats)
- 1 cup whole wheat or white flour
- 1/2 cup (packed) dark brown sugar
- 1/2 cup sugar
- 2 tablespoons natural oat bran (if you have it)
- 2 tablespoons wheat germ (if you have it)
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1/2 cup canola oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup boiling water
At a glance
PER SERVING · TIME 38M
CAL 8%·PRO 6%
CARBS 22G53% OF CAL
2G FIBER9G ADDED1G INTRINSIC10G OTHER10G TOTAL SUGAR
FAT 7G40% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 28m
- Sodium
- 221mg
- Total sugar
- 10g
- Added sugar
- 9g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 96mg
- Calcium
- 32mg
- Iron
- 0.81mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 221MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.