Oat Muffins With Nuts And Seeds Recipe

Black Section Separator

Oat Muffins with Nuts and Seeds are a hearty, chewy, crunchy snack or breakfast that you can grab and go!  


– 1 & 1/2 cups (180g) all-purpose flour – 1 teaspoon baking powder – 1/2 teaspoon salt – 1 & 1/4 cups (124g) old-fashioned rolled oat – 1/2 cup (113g) unsalted butter, softened – 2/3 (167g) cup firmly packed light brown sugar – 2 large egg – 1 teaspoon vanilla extract – 1/2 cup milk – 3/4 cup chopped nuts (such as pecans, almonds, hazelnuts), toasted if you prefer – 1/4 cup seeds (such as sunflower and pumpkin), toasted if you prefer

Warm the oven up to 400°F. Preheat the oven and line or grease 12 muffin tins.  

Step 1 


The flour, baking powder, and salt should all be mixed together with a whisk. Add the oats and mix them in. Put away.  

Step 2

Beat butter and brown sugar until frothy with a medium-speed electric mixer. One at a time, add the eggs and mix well after each one. Add the vanilla and stir.  

Step 3

Turn down the mixer's speed. Adding three parts of the flour mixture and two parts of the milk at a time. Just blend. Add the nuts and seeds and mix them in.  

Step 4

Use about 3 tablespoons of batter per muffin cup to fill each one about 3/4 of the way to the top.  

Step 5

The muffins are done when a pick stuck in the middle comes out clean after 18 to 22 minutes of baking.  

Step 6

For about 10 minutes, let the muffins cool in the pan. After that, move the muffins to a wire rack to cool fully.  

Step 7

Also See

Also See

Cinnamon Almond Dutch Baby Pancake Recipe