Easy Oatmeal Muffins

I think many people misunderstand what a muffin is...the Otis Spunkmeyer muffins, for instance, are little more than cake disguised in a breakfast-friendly package. These Oatmeal muffins are more like what muffins started out to be. Simple (albeit somewhat bland) additions to a meal. I find that they are perfect in their simplicity, a wonderful base to a dollup of jam. The original recipe I had called for 1/4 to 1/2 cup of honey or molasses instead of sugar and was a nice 'non-jolting' way to begin the day. They are a good base to add fruit or nuts. I like banana with pecans; chopped apple and cinnamon; dates with extra molasses. Tailor them to your tastebuds, but don't mistake them for a cake-like muffin. These are much more substantial, and you won't be hungry in an hour.

I altered most of the ingredients for a healthier alternative, and they always turn out great! I use soy milk instead of regular milk (I use chocolate or vanilla flavoured, then I leave out the sugar in the recipe). I use applesauce instead of vegetable oil. Whole wheat flour instead of all-purpose. And if I use plain soy milk, I use honey instead of the white sugar. Basically this adds soy protein and fiber, while cutting down on calories and fat. A delicious alternative to a store bought granola bar.

I've made this recipe many times now and tried lots of additions - one mashed banana w/ pecans, blueberry and grated lemon peel, grated apple and cinnamon... etc... all have been good. I've also increased the sugar to 1/3c (and sometimes use brown) and substituted buttermilk for the sweet milk - this recipe is incredibly easy and versatile and has become my new base muffin recipe! Thanks, Tony!

I love this recipe. It's very flexible and forgiving. I use applesauce instead of oil, and brown sugar in place of the white. Sometimes I add some snipped fruit (apricots, prunes) or finely chopped apple. I love the texture and they're not too sweet. Great with a cup o' tea in the morning. (they freeze well)

This was a great recipe! I agree with the other reviews - it is kind of simple, it would be great with fruit added. I added cinnamon, nutmeg and chopped nuts. I also replaced the vegetable oil with applesauce, to reduce the fat and calories, and used brown sugar instead of white. They still turned out great. The batter seemed a little runny, but the muffins turned out great. Much lighter than my usual bran muffin recipes.

I liked this recipe. I have made it twice now. The first time I followed the recipe exactly and had very nice muffins, but I agree with some other reviewers that it was a little bland. The second time I altered the recipe beyond recognition, still with good results. I wanted a morning glory style muffin using what I had on hand so here is what I did. For the oats and flour I used 1/2 c corn meal, 1/2 c wheat flour, 1/2 c wheat germ, and 1/2 c all purpose flour. Instead of just milk I used 1/2 c pumpkin , 1/2 c milk, and finally instead of sugar I used pure honey. The result was a golden, yummy healthy muffin, not too sweet but full of flavor. This recipe is wonderful as a starting point.

What a great muffin recipe! Nice because it is low fat....I added apple sauce in place of the oil. If you do this, you may want to spray your muffin cups with a little cooking spray so the papers don't stick to the muffins. I also added some cinnamon and raisins. I also decreased the baking time by 5 minutes, as recommended by another user. The texture and taste are great! Thanks for offering this recipe:)

I simply loved this recipe! I doubled it and made 8 huge muffins! Ths recipe is sooo easy and healthy alternative to the butter-sugar bombs out there. This one gives you muffins soft on the inside and crispy on the outside. And it keeps you full for quite some time! Loved it, thank you!

These were excellent! I make a lot of muffins and I am always looking for new recipes. I used the old-fashioned oats and added some craisins to the batter. These had a moist texture. LOts of "add-in" possibilities. Today I'm making them with salted peanuts. Yumyum!

Delicious and very easy. I added a 1/2 cup of blueberries and they were even better.

Hubby loves these! I did add some cinnamon and used 1/2 brown sugar. I made 6 muffins and baked as usual but with the rest of the batter, I added a little milk and made waffles out of it! EXELLANT and so healthy!

I doubled the recipe and added 2-3 tsp vanilla, 2-3 tsp cinnamon and 2 chopped up apples. I used brown sugar instead of white sugar. I'm not sure my kids will eat them becaue they are so bland. I will not make these again.

Let's face it, today's so-called "Muffins" are merely cupcakes without frosting! I have to agree with "Steen71688", below. These are what are truly considered to be "Muffins"! I agree that the recipe is a bit bland but sometimes that's exactly what I'm looking for rather than a dessert. I tried adding 1/2 t. maple flavored extract but I can't really taste it. Next time I may try adding cinnamon.

These muffins are really good. I doubled the recipe and made 18 large muffins. I also did what others suggested and increased the sugar a little (2/3 cup instead of 1/2 for the double recipe) and added cinnamon, nutmeg, vanilla and about 1/4 cup raisins to half the batter. (I don't like raisins in muffins) I did find that the muffins were not as sweet as they could be, but were absolutely decadent when I drizzled a little bit of sweetened condensed milk on them. The raisins helped sweeten them a lot. This recipe is certainly a keeper.

These were quite tasty. Even with the oats, they turned out light and chewy. I love this recipe because it's so adaptable. Remember DON'T OVERMIX. That makes tough muffins. You should still see streaks of flour. Muffins are so forgiving to everything but overmixing. I changed the recipe according to my tastes. I wanted orange-y muffins with nuts. I doubled the recipe. I used rolled oats because I like their flavor better. They soak up more liquid so I added a bit more in other places. I used buttermilk and a 6oz container of vanilla yogurt instead of milk and brown sugar. I mixed that together with the zest of two oranges and 1/4 cup of OJ and let it sit. I subbed half the flour with wheat flour, added 1.5 tsp each cinnamon and vanilla, some nutmeg, and a dash of allspice. I added 1/4 cup of applesauce and 1/3c oil. I added 1c nuts and mixed everything together. Then I divided the batter into two and added blueberries to one bowl and bittersweet chocolate chips to the other. I topped them with turbinado sugar. It doesn't melt and makes them look professional and pretty. I love the crunch!

I love this recipe. For a variation, I used 3 instant oatmeal packets because I was out of regular oatmeal. It is wonderful with fruit and cream varieties or just the flavored ones. You can make any flavor this way really fast. I now keep lots of different kinds of instant flavors because this is requested so often by my kids also. Thanks for a wonderful recipe.

Add 1/2 to 1 tsp of nutmeg and lightly toast the oats before you mix them in, it really brings out the flavor of the oats.

These are my new favourite muffins. Great plain of fill muffin tins half-full, add 1 tablespoon of apricot fruit spread, then top with rest of batter. Nice for breakfast with hot tea.

These were very good and easy! Definately did not need to leave these in the oven for 20-25 min!! They took about 15 and I started to smell a slight burn so I took them out just in time. Not too sweet and, even better, contain oatmeal! I may go out on a limb next time and add some strawberries to the batter. I also used brown sugar instead of white and some vanilla and cinnamon.

I doubled the recipe and added 2-3 tsp vanilla, 2-3 tsp cinnamon and 2 chopped up apples. I used brown sugar instead of white sugar. I'm not sure my kids will eat them becaue they are so bland. I will not make these again.

Very simple and very tasty! I added a handful of raisin's which was a nice variation. :)

Loved this recipe but I added in nutmeg, cinnamon, ground cloves, raisins and also switched the vegetable oil for apple sauce.

I agree with steen71688- these are good substantial muffins! I add different things to mine each time I make them- raisins, bananas, walnuts- whatever I have on hand. The kids love them & with my son starting school tomorrow, I'm making a batch of these right now for snack time!*i forgot to add that I have used Soy milk when we ran out of reg.milk, and King Arthur's whole-wheat-white flour, with great results!

The muffins were very good, however I found them to be pretty small. I would double the recipe in the future. I added half a banana, some walnuts and a bit of brown sugar to half the recipe, and added a bit of blueberry jam in the center of the other 6 muffins. Very good and moist!

This muffin recipe is a good starting point, but it needs something. I added 1 cup chopped pecans, 1 medium diced granny smith apple, 1.5 tsp cinnamon and 1 tsp grated nutmeg. The apple made the muffins very moist and light, but they still lacked something. Next time I make them, I will add another .5 tsp of cinnamon and maybe a tsp or so of apple pie spice. As well, the apple is a nice idea, but next time I will use a sweeter apple (both DH and I found the muffins lacked sweetness). The only other point to mention is that I reduced the heat to 350 and cooked the muffins for 25 minutes.

made a double batch and increased sugar to 1 cup. the result after 3 batches was 21 muffins each time. Also used white sugar, then 1/2 c white and 1/2 brown sugar, and then dark brown sugar. Prefer the 1/2 & 1/2 mixture.

I found these turned out small, so I added 3/4 cup of chocolate chips and made 10 instead of 12. They were really good and my 3-year-old loved them.

I'm glad I added blueberries, otherwise these muffins would have not been sweet enough for my taste. I used half white and half whole wheat flour,honey because I didn't have any sugar and finally apple sauce instead of oil. A very easy recipe to make all those substitutions, my favourite part was the texture of the muffins.

Very good basic oatmeal muffin. I use these with my own additions and they turn out well every time. I add cocoa or berries and sometimes coconut and nuts, depending on the preferred taste that day and all turn out well. I did change the bak time to 15 minutes as they don't take any longer. I honestly don't know how you can go wrong with this recipe.

These muffins turned out light, fluffy, and delicious for me, despite the fact that I put 2tsp of baking SODA in instead!

I loved this lowfat and healthier idea of a treat for everyone. I added a cup of frozen blueberries just for fun,,they were great ,,no guilt eating this !

These muffins are delicious, actually I made them in a 9 inch round because I was in a hurry and was baking biscotti at the same time and needed the oven. I added one teaspoon of uns. cocoa to the mix.....we all loved the muffin cake...will def. make it again.

This translates nicely into a loaf by simply doubling the recipies. I like simplicity so I just tossed some cinnamon in the batter and the result was a mildly flavorful bread. Great warm in the morning and it keeps your full.

Pretty good, thanks! I decreased the baking time by 5 minutes though.

These muffins were delicious! I've made several batches now and every time they come out moist inside and slightly crunchy on the top. I've added several different things for flavor (candied ginger, lemon, banana, nuts...) and I've also just made them plain. Every time they've been gobbled up. If you want something sweet, I suggest increasing the sugar, but I think they're great as is.

Good, simple muffin recipe. I added 1/2 tsp. vanilla, a little extra sugar, and a dash of cinnamon (because I just couldn't help myself), but they were excellent. I would also like to try apple, raisins, or coconut in the future. Perfect with a cup of coffee, butter and homemade jam for breakfast, or with vegetable soup for lunch.

This is a great base for muffins like so many other reviewers have noted. To add a little spunk, i added a mashed banana, 1/3 cup raisins, a little cinnamon, nutmeg, and a pinch of allspice. I also subsituted whole wheat flour and added 1/3 cup flax seeds to make them a little healthier. They are delicious. The only muffin pan i had was for miniatures, so i decreased the bake time to 15 minutes at 425. they turned out sooo good.

this recipe worked so well for me today! i added a medium apple cut in chunks, cinnamon, and some mini chocolate chips. i then baked them in a popsicle pan, inserted popsicle sticks when they were cooled, and dipped the ends in chocolate. they looked like fudge pops and they were delicious! big hit with the kids. thanks!

I made these this morning. They were good, but they were a little heavy. Is this how they are supposed t be?

I like! I'm pregnant and was looking for a quick, easy, wholesome breakfast. Found the recipe yesterday and made them last night. I added some butterscotch morsels as well. Considering the household ingredients and ease of making, they are quite good, moist. I recommend!

This is a pretty good recipe, and definitely simple and easy. But don't cook them as long as it says! Probably 15-18 minutes would be better. I cooked them for 20 minutes, and figured I would for sure be safe with the minimum amount of time. But when I took them out of the oven they were way over cooked, on the verge of burnt, and burnt on some of the bottoms. That was pretty disappointing. Though they were still not too bad with some margarine and jam (a bit dry though). I will make these muffins again, but I would definitely never cook them that long again.

great basic muffin recipe! as others mentioned, i doubled the sugar, using 1/2 cup brown sugar instead of white. instead of milk, i used "buttermilk" (1 tbsp of lemon juice mixed with 2%milk, and allowed to sit for at least 5 minutes). i added about a 1/3 cup raisins and 1/3 cup chopped walnuts. still not super sweet, but very tasty out of the oven w/o butter or jam. my 3 year old loved it! will definitely be making this again, and will probably add more raisins or try other dried fruit like apricots or craisins.

I make these cookies all the time.. I can't believe I forgot to rate them! These are great because they're light, not too sweet, and simple to make! I'll often replace half or more of the oil with applesauce though. I also add a touch of vanilla and cinnamon for added sweetness. =)

We're snowed in here and I havn't been to the grocery store in a few days, and I desperately needed something for breakfast. Found this recipe and had all the ingredients, so I thought I'd give it a try. It is indeed easy, but I found them to be too salty. The next time I make these I'll only use a pinch of salt as opposed to 1/2 tsp. I also added 1/3 cup of packed brown sugar instead of 1/4 c of white sugar. I also added raisins, allspice and cinnamon. When I mixed the wet and dry ingredients together the mixture was too dry and not like a muffin batter, so I added a 1/2 c more milk. AFTER all these changes I had a muffin that looks good , but the flavour still needs to be "kicked up a few notches".I'll keep experimenting with this one.

I made these muffins twice today. I had planned to use some of the other reviewers suggestions the first time around, but I was visiting with my daughter and I completely forgot to make the changes. They were very bland made as directe; I threw them away. The second time I equal parts brown sugar, white sugar, regular milk and butter milk and quick cooking oats and old fashioned oats. I also added vanilla, cinnamon and pumpkin pie spice. I divided the batter and Added choc. chips to some, dried cranberries to some and left some plain. Thanks everyone for your great ideas they are wonderful! I had to threaten my family to stay out of them as they are for Christmas morning breakfast tomorrow!

I loved this! I sweetened it up by adding butterscotch chips and a streusel topping. Oatmeach Scotchies in muffin form. Yum! The chips melted a lot, I may freeze them ahead next time to make them firmer.

These came out light and fluffy. I used regular oatmeal and just let it soak a while longer. I took the suggestions of others and added cinnamon, nutmeg, and vanilla extract, and turned down the oven temp for baking. I like these muffins because they're not too sweet, but next time I think I'll try adding shredded apple or carrots. Overall a pretty good muffin. Thanks!

These were great! I made these with my 7 year old daughter who is wanting to learn how to cook and they lived up to their "easy" name. We upped the sugar to 1/2 cup. We also added 1/2 cup of chocolate chips, a dash of nutmeg and some crushed wal-nuts. We also used half whole wheat flour and substituted (cinnamon) applesauce for the oil. Can't wait to try this with some berries! UPDATE: We still love this recipe! It is so super fast and flexible, we have used every combination of fruits, nuts, and goodies you can imagine and they're always delicious.

I thought these were great for me because I am not a breakfast eater and these fit the bill. I also replaced the oil with applesauce and added cinnamon, walnuts and raisins.

Great starter recipe for me. I add bananas and choc. chips. I usually leave out the oil and it doesn't really need a substitute. I find that where I live (Carribean) the recepy needs an extra 1/2 tsp baking powder. I also poured the batter in a 8x8 inch pan and left it in the oven 5 extra minutes and it made a great cake! Thanks a billion for this recipe!!

Lovely base. Make healthier w/ applesauce instead of oil, whole wheat flour instead of white, brown sugar or molasses instead of white sugar. I added 1/4 cup sunflower seeds and 1/2 cup dried berries. Will definately try some of the other combos suggested in comments.

1st batch i ade as per the recipe. They were good..a little bland. 2nd batch i added cinamon and nutmeg, and they were perfect. Great base recipe!

These were really good. I upped the sugar to 1/3 cup as we like sweeter muffins and added 1/2 cup blueberries to 1/2 the batter and 1/2 cup chocolate chips to the other half. Also added a streusal topping. Very good.

I made these muffins and they were delightful. I added 1 teaspoon of cinammon to add a little more flavor and they were great. I will certainly be making them again.

Great base recipe. Like everyone else, I made modifications. I added 2 1/2 tbsp of brown sugar, cinnamon, fresh nutmeg to the dry ingredients. I added 1/4 tsp of vanilla to the wet mixture. I also added raisins to the final mixture. Turned out great!

Delicious. A great base recipe for an easy breakfast. I used 1/2 cup whole wheat flour & 1/2 white. 1 cup of raisins and a little cinnamon. Great, but the raisins made them a little too sweet for my taste - I'll use less sugar next time.

Made with coconut milk because my daughter has a dairy allergy. Yummy!

I have made this numerous times using the "healthy" version. Always good! I kinda like bananas and mini choc chips...

This is a great recipe! After reading that some people found these muffins to be too bland, I added 1/4 c of brown sugar, and a little cinnamon, ground cloves, and vanilla extract. I also added a brown sugar glaze to the top, but the muffins turned out to be delicious even without it!

Great basic recipe. I've made them a couple times; the first time I followed the recipe except for substituting whole wheat flour for white, regular rolled oats for quick-cooking, and brown sugar for white. Great color and texture. Today I made them again, adding three very ripe, pureed bananas. Delicious! I cut down on the sugar, but I could have left it out entirely. This is definitely a flexible recipe - the best kind!

After reading through the other reviews, I made some changes. I added one mashed banana, 1/4 cup brown sugar (in addition to the white sugar), 1/4 tsp cinnamon and 1 tsp vanilla. I lowered the temperature to 350. I also used regular oats(because that's all I had) and just let them soak a few minutes longer. These are tasty, but still could use a little pizazz (not sure what though). My little boy loves these. I'll probably make them again.

Not too bad actually. I added some cinnamon for personal taste, along with some peanut butter, that could of been left out, and used mostly apple sauce in place of the oil for less fat. They are indeed Easy Oatmeal Muffins. Will probbaly use this recipe as a base next time I am doing oatmeal muffins.

Made with the recipe as posted, these were flavorless. This makes a great base recipe, however. I added 1 tsp pure vanilla extract, 1/2 tsp cinnamon (I prefer just a hint of cinnamon; add more for stronger flavor), replaced sugar with dark agave syrup and omitted oil because agave syrup gives enough moisture. Next time I'll replace half the milk with applesauce or overripe, mashed bananas and see how that goes.

MAKE IT CANADIAN! This is a nice basic & healthy muffin but it is even better with a few little tweeks. I uped the HEALTHY factor by using only whole wheat flour & adding a 1/4 cup of ground flax seed & used olive/canola oil instead & added some dried cranberries and 1 tsp.of maple extract and replaced the white sugar with a 1/4 cup of Canadian maple syrup. Yum yum.

Made these with dextrose instead of regular sugar for my son who has food intolerances. They are a good, basic muffin with a nice hearty texture. Great with a piece of cheddar, or with a fruit smoothie for a healthy, filling meal. Thanks!

I love how quick and easy this recipe is! It turned out moist and just perfect for breakfast. I have already made these three times and it's great everytime. I made these simple changes, however -- I used two eggs instead of one, brown sugar instead of white, butter instead of vegetable oil, and I added a dash of vanilla. I also soaked the oats in buttermilk. I used a tbsp of vinegar mixed with enough milk to make it a cup, then I let it stand for 5 minutes before soaking in the oats. I haven't tried sprinkling sugar on top yet, to give it a bit of crunch, as some suggested. I will try that next time. Yum!

I was traveling to Toronto summer of 2001 and stop at Tim Horton's and tried a Oatmeal muffin. Unfortunately, the Tim Horton's in Michigan do not sell Oatmeal muffins. I was extremely please when I discovered this recipe. It was okay, but it was not as good as Tim Horton's version. I will keep looking.

Loved these. NOT a recipe for those wanting a super sweet dessert. They are great for breakfast or afternoon tea. I added 1 tsp vanilla, 1/2 tsp cinnamon, and used brown sugar instead of white. And barely dabbed them with butter on top when they came out of the oven. Thanks!

These are a terrific change from overly-sweet muffins. They're not "too" sweet, and that makes them a perfect foil for sweet spreads such as Cinnamon Honey Butter from this site, or your favorite jam or jelly. I added a little wheat germ and flax seed, as well as a shake of cinnamon.

I thought these were pretty good. The texture is a bit weird, but not unappetizing. I substituted applesauce for the oil, but still did a "once-around-the-mixing-bowl" with the olive oil just to be on the safe side. I used all whole-wheat flour and threw in a few tablespoons of ground flaxseed. I used light blue agave instead of sugar, and it gave it a really nice flavor. On the agave bottle, it states that it's 25% sweeter than sugar and to use less, but I still used almost 1/4 cup. I could stand for them to be a little sweeter, so next time I will probably go with a full 1/4 cup of agave and also throw in a little vanilla for added flavor. I used some frozen blueberries that I picked last summer. I will make these again, assuming my kids will eat them!

This is my "go-to" muffin recipe. I don't even use the recipe anymore. :-) Thanks for sharing!

Made these today for the first time. Great! I added some orange zest and orange flavored dried cranberries. I love their texture; lots of body. I ate one warm, but they were so much better after they had cooled and sat a while, but that's probably just me. Will definitely make them again and try other variations.

These muffins were pretty good, but they were not the most flavorful muffins I've eaten! I liked the texture from the oats, but I've had better oatmeal muffins. I made them just as written, and thought they could use a "boost" of some sort...maybe fruit? Anyways, this is a very easy and quick recipe to make when you are pressed for time, and the muffins are pretty tasty!

I made them with applesauce instead of the oil. They stuck to my muffin papers I think due to the substitution. They still tasted great with butter and jam. Not to sweet, which was nice.

Very easy recipie, but very bland result. Definitly need to add some raisins or chocolate chips to make this tasty!

these turn out great! i dont normally substitute people's recipes but this one i did. i added chunky applesauce, cinnamon and divided the white sugar between white and brown sugar. made them in mini muffin pan and sprinkled a little of the brown sugar ontop for a finished look. these are so easy....and taste great!! i will use this as my base recipe for muffins.

I used this recipe to stimulate my imagination and try different ingredients. I warmed the milk before adding the oats to it, I substituted the white sugar with golden honey, I also added a few things of my own. I used 1/4 cup of raw carob powder, 1 teaspoon of cinnamon, and of course, because of the oats, 1/2 cup of brown sugar. I took the advice of others and reduced the cooking temp to 350. I also mixed wet and dry separately and ALWAYS ADD WET TO DRY!!

This made good mini muffins. I substituted applesauce for half the oil, and whole wheat flour for half the flour. For the mini muffins, I baked them for about 10-12 minutes...otherwise they would burn.

These muffins turned out pretty good, very moist and fluffy. They are fairly bland in taste though, so making additions that will sweeten them up some helps. I added blueberries to mine and they were really good. I also substituted applesauce for oil and used skim milk. I only baked them for 15 minutes. Any longer and they would have been WAY over done. Also, make sure you spray the cupcake papers with some non stick spray, otherwise the muffins stick.

They tasted so good and are easy to make.

I made some modifications, like replacing the milk with OJ, using maple flavoring, adding raisins, and cinnamon. They were easy, and pretty good. I will definitely make them again.

Excellent recipe! I agree with other reviewers that this is a more authentic muffin recipe instead of the "cake for breakfast" kind that is more common. These muffins are delicious on their own or provide a great base for adding other flavours and ingredients.

This was a disappointment to me. It was easy enough to make, but the end result was not so good. The muffins reminded more of tea biscuits than muffins.

These muffins were great! I've made them twice this week! The first time I made them I was about a fourth cup of milk short, but I added a half and egg extra (I only had medium eggs verses the large I usually use), and I didn't have any veg. oil, so I used melted margarine instead. They still came out great. The second time I was a little short on the oil, and the only oil I had was a combo of soybean and olive oil. I couldn't use margarine this time to compensate because I was out of that! So, using medium eggs again, I added an extra whole egg this time. I had all else needed. They still came out great. Both times I added honey to the oat/milk mixture, and a rounded tsp. cinnamon to the flour mix. I also sprinkled light brown sugar on the tops before putting in the oven. I also baked on 375 degrees. The whole family loved them. VERY moist! Will probably be making again and again!

I added pistachio syrup and coconut syrup to half of them, and cinnamon and vanilla to the other half. These were very good.

5 stars with a few simple changes. 1 tsp each cinnamon and vanilla. I topped the batter in the cups with brown sugar, and when they came out of the oven, put butter on top. Delicious!!!!!

425 degrees is WAY too high. I followed the recipe to a T and my muffins started burning even before the 20 minute mark. I would definitely only set my oven at 350 or at the MOST 375.

I just made these muffins in my NuWave Oven, with Apple Cinnamon Instant Oatmeal, in a miniature muffin tray. Done in 10 minutes they were done, I was a bit afraid since I had never made muffins or baked in the NuWave, but this recipe was so simple it worked out great. I plan on doing this again with all the left-over oatmeal packet flavors no one at home likes... (used for this recipe and these muffin were gone in a flash!!

These came out so good - just classic. I added about a teaspoon of cinnamon which gave just a little more taste.

Very nice basic oatmeal muffin and so versatile too... On its own, its pretty bland but I've tried adding apples, choc chips .. Sunflower seeds.. Almonds... Lists are endless! All turn out great for me. Try it.. Just don mix the batter too much ;)

These oatmeal muffins were very good and so fast to put together...will definitely make them again!

Pretty good, but sort of bland. I added some cinnamon to the batter and sprinkled cinnamon and sugar on the top.

Great basic recipe - finally a muffin that isn't a cake!!! I didn't even use oil, subbed some unsweetened applesauce instead, and they came out moist and delicious.

I think some people are confusing muffins with cupcakes. This is a great basic recipe--moist, fluffy, with just enough sweetness! I followed the recipe exactly and baked for 20 minutes and they turned out perfectly. I also made a second batch using brown sugar and whole wheat pastry flour instead of white sugar and all-purpose flour, adding pecans and mashed bananas. It's a great recipe for additions.

Just made these muffins, and they turned out perfect. I substituted the sugar for molasses and used non-fat milk instead of regular. The taste of molasses is quite strong and takes away the oatmeal taste, but I still enjoy it! I also added 3/4 cup of frozen berries. Next time I want to try substituting the oil for apple sauce. Overall, awesome recipe though. Simple, interchangeable and super moist and fluffy :)

My husband made too much oatmeal and I was looking for a way to use it up, so I tried this recipe. Instead of the milk and uncooked oats I added a cup of already made (leftover) oatmeal and followed the rest of the directions. I also added raisins and about a tsp. of cinnamon. Because of my substitution I also added between 1/4 to 1/3 cup milk to make sure they wouldn't be dry. Before baking I sprinkled just a little brown sugar over the top of each. They turned out pretty moist and tasty. I will probably use again the next time I end up with extra oatmeal.

Great muffin! This is the perfect base recipe to play with, or just leave as is. I also found the cooking time to be too long and took them out of the oven at 15 minutes and they were perfect - nice and moist. I also added cinnamon and vanilla as another reviewer did, and also used brown sugar and 1/2 whole wheat flour. I decided to add mini chocolate chips to the second batch and they are YUMMY. The plain ones will be great with coffee for breakfast, and the chocolate ones as an afternoon treat. This one's a keeper for me!

these are the easiest muffins ever, and they whip up in no time! i added a bunch of raspberries from the garden and a tsp of vanilla to compliment the raspberries but other than that i followed the recipe as posted. i will definitely make these again!

I have been looking for a basic oatmeal muffin recipe for a while and have finally found it! These muffins aren't sweet, which is exactly what I was looking for. I modified this recipe slightly- using unsweetened applesauce in place of the oil and honey in place of the sugar. They turned out great! I also threw in some spices - cinnamon, allspice and nutmeg, and a diced pear. You could put anything in - fruit, nuts, etc to suit it to your tastes. Every weekend I make a batch of muffins for the freezer, to eat for breakfasts on the run all week - I'll be using this recipe from now on!