Eggless Classic Oat Muffins
Total time40 min
Prep time15 min
Cook time20 min
4.9(13)
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Learn more →Ingredients
12 servings
- 1 cup rolled oats
- 1 cup buttermilk
- 1 cup all-purpose flour
- ½ cup packed light brown sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ⅓ cup vegetable oil
- 1 tsp vanilla extract
For the topping
- 2 tbsp rolled oats, for topping
- 1 tbsp light brown sugar, for topping
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners or grease each cup well with oil or cooking spray.
- 2
Combine the 1 cup rolled oats and buttermilk in a large mixing bowl and stir to coat. Let stand for 5 minutes so the oats absorb the buttermilk and soften slightly.
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