Made too much oatmeal? Little ones left some of it and don’t want to throw it out? Alternatively, just really fancy some great tasting muffins? These are worth making oats purely to make the muffins! This will work regardless of how you made your oats, and with any mix ins. Feel free to go nuts with nuts, seeds, berries, fruit, chocolate, flavourings or anything else you fancy! To add to the wonder that is these muffins, you only need one bowl and no weird ingredients/equipment!
These are super easy and come together in no time. Your kitchen will smell beautiful and whoever gets to eat these will be your biggest fan! There are a few things in this recipe that you could substitute, including the honey – for golden syrup or maple syrup, milk for any vegan alternative (same with the butter), the egg could be subbed with flax egg or banana to make em totally vegan!
Notes:
– Mixing: Never use anything electric to mix muffins, it creates a more dense/close texture – not what anyone wants! Wooden spoon or rubber spatula all the way!
– Batter: The batter should be fairly wet when it goes into bake (should slide off a spoon, but not “runny”).
Leftover Oatmeal Muffins
Serves: 8 Muffins
Prep Time: 10 Minutes
Cook Time: 25-30 Minutes
Ingredients
– 1.5 Cups Plain Flour
– 2 tsp Baking Powder
– 1.5 Cups Cooked Oatmeal (Porridge)
– 3 tbsp Melted Butter
– 1/2 Cup Milk
– 3 tbsp Honey
– 1/2 Cup Chocolate Chips
– 1 Egg
Method
- Preheat oven to 200C/180C Fan/Gas Mark 6. Line about 8 muffin cases (for big muffins).
- In a large bowl, combine all ingredients with a wooden spoon. Feel free to add more chocolate, or anything else you’d like – nuts/fruits/seeds/candy!
- Scoop into muffin cases, up to about 2/3rds full. Bake for about 25 minutes – until the tops are golden brown and a toothpick/cake tester comes out clean.
- Remove from the oven and leave to cool on a wire rack.
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