Oatmeal Muffins Recipe

This Oatmeal Muffins Recipe combines heart-healthy ingredients like oats and olive oil into muffins that are just sweet enough, aromatic with vanilla, and have a tender crumb.

Course Breakfast, Brunch

Cuisine American

Prep Time 10

Cook Time 20

Servings servings

Calories 273kcal

Author Faith Gorsky

Ingredients

Muffins:

2 tablespoons golden flaxseed meal
1/4 cup warm water
1/3 cup light olive oil or avocado oil
1/3 cup plain unsweetened almond milk or your favorite milk
1/2 cup cream cheese at room temperature
3/4 cup sugar or coconut sugar
2 teaspoons pure vanilla extract
1 1/2 cups whole wheat pastry flour or all-purpose flour
1 1/4 cups old-fashioned rolled oats not instant
1 tablespoon baking powder
3/4 teaspoon salt
1/4 teaspoon ground mahlab
1/2 cup golden raisins sultanas, chopped with an oiled knife

Glaze:

1/2 cup powdered sugar
2 tablespoons cream cheese at room temperature
1 teaspoon plain unsweetened almond milk or your favorite milk
1 pinch salt
1 pinch ground mahlab optional

US Customary - Metric

Instructions

Preheat the oven to 400F; line a muffin tray with paper liners.
Whisk together the ground flaxseed and warm water in a large bowl and let it sit until thickened, about 5 minutes. Beat in the oil, milk, cream cheese, sugar, and vanilla. Use a wooden spoon to stir in the flour, oats, baking powder, salt, and mahlab until combined, being careful not to over-mix. Fold in the raisins.
Spoon the batter into the lined muffin tray and bake until a wooden pick inserted in the center comes out clean or with just a couple crumbs, about 20 minutes.
Cool completely on a wire rack before glazing.
Once the muffins are cool, whisk together all ingredients for the glaze. Drizzle the glaze on top and let it set before serving.

Notes

To keep this recipe vegan, use a vegan cream cheese alternative instead of regular cream cheese.

Nutrition