Apple-Oatmeal Muffins- Sweet Talk with Lindsay Strand
Lindsay Strand uses crisp Macintosh apples and a double dose of quick-cooking oats to add a boost of nutrition to these crowd-pleasing muffins.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
How to Make Oatmeal Muffins
Oatmeal Muffins are a hearty (if not glamorous) breakfast muffin.
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Full Printable Recipe:
Buttermilk Substitute:
¼ cup melted butter 57g
¼ cup canola oil may substitute vegetable oil (60ml)
3/4 cup dark brown sugar 150g
¼ cup sugar 50g
1 large egg + 1 egg white room temperature preferred
1 Tbsp vanilla extract
1/2 cup buttermilk room temperature preferred 120ml
1 cup all-purpose flour 125g
1 cup old fashioned or instant oats* 70g
2 teaspoons baking powder
2 teaspoons cornstarch cornflour in UK
1 teaspoon cinnamon
1/2 teaspoon salt
1/8 tsp nutmeg optional
Oatmeal Streusel
1 cup all-purpose flour 125g
⅓ cup oats
1/3 cup light brown sugar tightly packed 66g
1/3 cup sugar 66g
3/4 teaspoon ground cinnamon
5 Tablespoons butter melted
Instructions
00:00 Introduction
00:15 Preheat oven to 425F (215C) and line a 12-count muffin tin with paper liners.
Combine melted butter and canola oil in a large bowl. Add sugars and stir well.
Stir in eggs, vanilla extract, and buttermilk.
01:15 In a separate bowl, combine flour, oats, baking powder, cornstarch, cinnamon, salt, and nutmeg.
Gently stir ingredients together using a spatula until just combined.
02:21 Divide batter into prepared pan, filling liners 3/4 of the way full.
Prepare your streusel topping.
Streusel Topping
02:53 Prepare streusel by whisking together flour, oats sugars and cinnamon.
Pour the melted butter into the mixture and, using a fork, stir until crumbles form.
03:51 Using your hands, evenly divide streusel over muffin batter, piling the crumbly streusel over the batter and gently pressing the topping into the batter.
04:06 Transfer to 425F (215C) oven and bake for 8 minutes, then, without opening the oven door, reduce the oven temperature to 350 (175C) and bake another 12 minutes, or until tops are just beginning to turn golden brown.
Allow to cool and enjoy!
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How to Bake Banana Oatmeal Muffins | Healthy Banana Muffins | Kids Special Recipes | Cookd
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Bake Banana Oatmeal Muffins #WithMe
Learn how to make healthy oatmeal banana muffins. These moist muffins are loaded with oats and bananas. Try this kid-friendly snack and home. Do share your feedback in the comments section.
#BananaOatmealMuffins #EasyHomeCooking #HowToCook #Cookd
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Banana Oatmeal Muffins Recipe:
Banana - 4 nos
Maida - 120 grams (1 Cup)
Wheat Flour - 60 grams (½ Cup)
Sugar - 100 grams (½ Cup)
Oats - 90 grams (1 Cup)
Baking Powder - 2 tsp
Baking Soda - 1 tsp
Salt - ½ tsp
Milk - ¾ cup
Vinegar - 2 tsp
Egg - 1 no
Vanilla Essence - ½ tsp
Oil - 80 ml (⅓ Cup)
Instructions:
1. Preheat the oven to 200 C (400 F).
2. Mash the bananas using the potato masher.
3. In a small bowl, mix the Maida, Wheat Flour, Sugar, Baking Soda, Oats, Baking Powder and salt together.
4. In another bowl add milk, vinegar and mix well.
5. In a large bowl, crack the egg, add, Oil, vanilla essence, mashed banana and mix well using a hand mixer.
6. Add the milk and vinegar mixture and mix.
7. Mix the dry ingredients and wet ingredients together.
8. Grease butter in each muffin mould.
9. Pour ¼ cup of batter into each muffin mould, bake for 18-20 mins till the tops are golden brown and the centre is done.
10. Cool in the mould for 5 mins and then leave them to cool completely on a wire rack. Enjoy!
Cooking Tips:
1. Poke a toothpick into a cup at the 18-20 mins mark to check for doneness. If the toothpick comes out clean, muffins(cupcakes) are done.
2. Use overripe bananas for enhanced flavour.
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Tasty Oatmeal Muffins (with Pear)
This oat flour pear muffins recipe is naturally gluten-free, naturally sweetened with maple syrup, and filled with double the fresh fruits!
Banana Muffins with Blueberries:
Chocolate Banana Muffins:
????Get FREE Guide Easy baking recipes Substitutions:
????MORE Cookies:
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What we use at the Food Metrica kitchen:⬇️
????- Blender which make perfect Oat flour:
????- Hand Mixer:
????- Food Processor:
????- Loaf Pan:
????- Silikon Spatula Set:
????- Mason Jar 16oz:
????- Jumbo muffin pan:
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---------------------------------- RECIPE ------------------------------------
INGREDIENTS
* 2 1/4 cups (270 g) oat flour*
* 1 teaspoon cinnamon
* 1 1/2 teaspoons baking soda
* 3/4 teaspoon fine sea salt
* 1 1/2 cups (190 g) cubbed pear or apple
* 2 eggs
* 2/3 cup (160 g) unsweetened oat milk
* 3/4 cup (190 g) unsweetened applesauce
* 1/3 cup (100 g) maple syrup
* 3 tablespoons (40 g) olive oil (or any mild-flavored oil)
* 1 teaspoon vanilla extract
* optional: turbinado sugar for sprinkling
INSTRUCTIONS
* Preheat oven to 425°F (220°C). Generously grease 12 muffin tins with butter or nonstick spray, or line with muffin liners. Set aside.
* In a mixing bowl whisk oat flour, cinnamon, baking soda. Set aside.
* In a separate mixing bowl, whisk together the eggs, milk, applesauce, maple syrup, oil, salt and vanilla extract until evenly combined.
* Pour the mixture into the dry ingredients, and stir until the mixture is combined.
* Fold in cubed pear/apple. Let the batter chill about 5 minutes.
* Divide the batter evenly into the prepared baking cups.
* Fill the cups full. Sprinkle a sugar on each (optional).
* Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (175°C) and continue to bake for 15 minutes or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
* Remove from the oven and place the pan on a cooling rack for 5 minutes.
* Serve warm. Or let the muffins cool to room temperature, then store in a sealed container for up to 3 days, or freeze for up to 3 months.
Notes: Puree oats in a blender or food processor until they reach a fine flour-like consistency.
ENJOY!
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#muffin#oatmealmuffins#muffins#foodmetrica
DISCLAIMER: This video contains affiliate links, which help support this channel. When you purchase through a link here, at no extra cost I make a small commission which helps me continue to provide content and videos for you. As always, thank you so much for your support!
Easy Oatmeal Muffins (with Raisins)
So fluffy, buttery and moist! These Oatmeal Muffins made with oat flour only! Quick and easy to make, with simple ingredients.
Prep time: 5 min.
Bake time: 25 min.
Total time: 30 min.
Yields: 12 regular muffins or 6 jumbo or 1 loaf
????Get FREE Guide Easy baking recipes Substitutions:
????MORE Cookies:
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---------------------------------- RECIPE ------------------------------------
INGREDIENTS
* 2 1/4 (250 g) cups oat flour
* 2 eggs
* 1 cup (245 g) Plain Yogurt
* 1/2 cup (123 g) milk of choice
* 5 tbsp (70 g) melted butter or any oil
* 1/2 cup (110 g) brown sugar or coconut sugar
* 1 ½ tsp baking powder
* 1 tsp vanilla
* 1/4 tsp salt
* 1/2 cup Raisins or any dried fruits
INSTRUCTIONS
1. Preheat oven to 425°F (218°C). Generously grease a muffin pan with butter or nonstick spray, or line with muffin liners. Set aside.
2. Whisk together eggs and brown sugar, then mix in yogurt, milk, melted butter, salt and vanilla extract. Mix until smooth.
3. In a separate bowl, whisk together oat flour and baking powder
4. Combine wet and dry ingredients and mix until no clumps remain.
5. Fold in raisins. Let sit the batter about 5 minutes.
6. ~3/4 to the top. Sprinkle a sugar on each (optional).
7. Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 20-25 minutes or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
8. Let cool & enjoy!
ENJOY!
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DISCLAIMER: This video contains affiliate links, which help support this channel. When you purchase through a link here, at no extra cost I make a small commission which helps me continue to provide content and videos for you. As always, thank you so much for your support!
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#muffin#oatmealmuffins#muffins#foodmetrica
CARROT CAKE OATMEAL MUFFIN CUPS | easy nutritious recipe
Baked Carrot Cake Oatmeal Muffin Cups are an easy, nutritious recipe perfect for a busy grab-n-go morning. Try Quaker Oats Today! This video is sponsored by Quaker Oats.
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RECIPE:
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TIMESTAMPS
0:00 Intro
0:35 Getting started
0:56 Adding wet ingredients
1:42 Adding dry ingredients + making oat flour
2:40 Adding add-ins + prepping carrots
3:09 Filling muffin cups with batter + baking muffins
3:24 Making muffin glaze + zesting an orange
4:57 Letiing muffins cool + glaze the muffins
5:28 Storing your muffins
5:47 Outro
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CARROT CAKE OATMEAL MUFFIN CUPS
1 cup unsweetened almond milk
.5 cup canned coconut milk
2 eggs
1/3 cup maple syrup
1 teaspoon vanilla extract
1 cup oat flour
2 cup rolled oats
1.5 teaspoon cinnamon
1 teaspoon baking powder
.5 teaspoon sea salt
1 cup shredded carrots
1/2 cup raisins
1/2 cup walnuts
CREAM CHEESE ICING (*optional)
6 tablespoons dairy-free cream cheese (you can use any type of cream cheese if not dairy-free)
2 tablespoons powdered sugar (choose a monk fruit option to cut back on sugar)
1/2 teaspoon vanilla extract
2-3 teaspoons almond milk or coconut milk
1/2 teaspoon orange zest
INSTRUCTIONS
Preheat the oven to 350 degrees F. Line a muffin pan with muffin liners and spray each one with nonstick cooking spray to prevent oatmeal cups from sticking.
In a large bowl, mix together the almond milk, coconut milk, eggs, maple syrup, and vanilla extract until smooth and well combined.
Next stir in dry ingredients: oat flour, rolled oats, baking powder, cinnamon, and salt; stir well to combine. Fold in shredded carrots, raisins, and walnuts.
Evenly distribute the oatmeal batter between muffin liners and bake for 25-30 minutes or until oatmeal cups are fragrant, golden brown, and set.
Cream Cheese Glaze
In a small bowl, mix together the cream cheese, powdered sugar, vanilla extract, almond milk and orange zest.
Scoop glaze into a small ziplock bag and seal. Cut a tiny hole in the corner of the bag. Once the muffins have cooled, pipe the icing over the oatmeal cups.
NUTRITION
Serving: 1muffin | Calories: 240kcal | Carbohydrates: 31g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 173mg | Potassium: 327mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1921IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 2mg
Disclaimer: product links may include affiliate links.
#oatmealmuffincups #healthycarrotcake #oatmealrecipes