Best 2 Oatmeal Walnut Muffins Recipes

Oatmeal walnut muffins are a delicious and wholesome treat that can be enjoyed for breakfast, lunch, or a snack. They are packed with fiber, protein, and healthy fats, making them a nutritious and satisfying choice. With their tender crumb and sweet, nutty flavor, oatmeal walnut muffins are sure to be a hit with everyone who tries them. Whether you are looking for a quick and easy recipe or a more elaborate one, there is an oatmeal walnut muffin recipe out there that is perfect for you. With so many delicious variations to choose from, you are sure to find the perfect recipe to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

OATMEAL WALNUT MUFFINS

Oatmeal Walnut Muffins image

This is a very moist muffin. Easy and quick to make. Always gets requests for the recipe. I put walnuts and brown sugar on my morning oatmeal, so I thought 'why not incorporate them into a muffin recipe'?

Provided by Deb Wolf

Categories Quick Breads

Time 30m

Yield 12-13 muffins, 12 serving(s)

Number Of Ingredients 9

Ingredients

2 eggs, at room temperature
1/2 cup canola oil
1 cup cooked oatmeal, at room temperature
1 teaspoon vanilla extract
1 cup flour
1 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup walnuts, chopped

Steps:

Preheat oven to 350°F.
Place paper liners in each of 12 muffin cups.
Whisk eggs well, then whisk in oil, oatmeal and vanilla.
In another bowl, combine flour, brown sugar, baking powder and baking soda until there are no more lumps of brown sugar. Add walnuts and toss to coat.
Add liquid mixture and fold in, just until the dry ingredients are moistened.
Spoon into muffin cups, filling 3/4 full. An ice cream scoop works well for this. You may have enough batter for a 13th muffin.
Bake 18 - 20 minutes or until they test done. Allow to cool 10 minutes in the muffin pan, then turn out onto a wire rack to cool completely.
These freeze well.

APRICOT WALNUT OATMEAL MUFFINS (NO FLOUR!) SBD PHASE 2&3

Apricot Walnut Oatmeal Muffins (No Flour!) SBD Phase 2&3 image

The base for this recipe is Ana Molina's Oatmeal Muffins (No Flour at All!) recipe #108564. I did tweak it quite a bit and really liked the results. These are great for SB Diet Phase 2 & 3. Spray kitchen shears with Pam to cut up the dried apricots

Provided by CookbookCarrie

Categories Quick Breads

Time 28m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

2 1/4 cups old-fashioned oatmeal (NOT Quick Oats)
1/4 cup walnuts
1/4-1/3 cup dried apricot, diced small
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup honey or 1/2 cup agave syrup
2 eggs, lightly beaten
2 teaspoons vegetable oil

Steps:

Preheat oven to 350 degrees.
Put paper liners in 12 muffin cups.
In a large mixing bowl, mix Oats, Walnuts, Apricots, Baking Powder,& Salt.
In a small bowl whisk together Milk, Honey, eggs,& vegetable oil.
Add the wet to the dry and mix til just combined.
Let sit for 3-5 minutes.
Fill muffin cups 3/4 full.
Bake 13 minutes or until toothpick inserted in middle comes out clean.

Tips:

Use ripe bananas: Overripe bananas are sweeter and add more flavor to the muffins.

Don't overmix the batter: Overmixing can make the muffins tough. Mix just until the ingredients are combined.

Use a muffin pan with liners: Liners make it easy to remove the muffins from the pan and prevent them from sticking.

Bake the muffins until a toothpick inserted into the center comes out clean: This ensures that the muffins are cooked through.

Let the muffins cool before serving: This allows the flavors to meld and makes the muffins easier to handle.

Conclusion:

These oatmeal walnut muffins are a delicious and healthy breakfast or snack. They are easy to make and can be customized to your liking. Try adding different nuts, seeds, or dried fruits to create your own unique flavor combinations.