My aunt introduced me to this wonderful recipe many years ago, not sure where she got it from, but it’s become a regular in my kitchen. These muffins have been my go to when I have fruit that are begging to be eaten! They aren’t too packed with sugar making it a semi-healthy alternative. I always use whole wheat flour and organic oats, which makes it a great breakfast-to-go snack.
I love making these muffins with my nieces and they love eating them as much as making them.
I made them recently for a dear friend and added some flaxseeds to help with her breastfeeding (not sure if it helps, but sometimes the mental support is just as good).
This recipe makes roughly a dozen muffins, so I usually double it up when I want a bigger batch to give away.
- 1 cup of organic rolled oats (I usually buy the big PC pack)
- 1 cup of buttermilk
- 1/2 cup of brown sugar
- 2 cups of whole wheat flour
- 1/2 teaspoon of baking soda
- 1 teaspoon of salt
- 1 teaspoon of baking powder
- 1/2 cup of canola oil
- 1 egg well beaten
- 1/2 cup of fresh blueberries (or any fruit of your choice really. If you want to use dry fruit I would add more, about 3/4 to 1 cup)
Optional: 1-2 tablespoons of ground flaxseed.
Combine the oats and the buttermilk in a mixing bowl and let it sit for at least 30 minutes to an hour.
Preheat oven at 400 degrees.
Sift flour, salt, baking soda and baking powder.
Add the beaten egg, brown sugar and oil in separately into the oat-buttermilk mixture. Stir well after each addition.
Stir in the dry ingredients.
Add the blueberries.
Line your muffin tin and add the batter.
Bake in the oven for about 15-20 minutes at 400 degrees (really depends on your oven, once they are golden they are ready)