Quaker Double Oat Muffins
Delicious oatmeal muffins with a hint of nutmeg and vanilla, perfect for a nutritious breakfast or snack that appeals to all ages and tastes.
Ingredients
Instructions
- Heat oven to 400°F. Line 12 medium muffin cups with paper baking cups.
- Combine oat bran, 1/3 cup brown sugar, flour, baking powder, salt, and nutmeg in a bowl.
- Add skim milk, egg whites, vegetable oil, and vanilla to the dry ingredients, stirring just until moistened.
- Fill muffin cups almost full with batter.
- Combine remaining brown sugar with oats and sprinkle evenly over the batter in each muffin cup.
- Bake for 20 to 22 minutes or until muffins are golden brown.
Tips & Substitutions
For a healthier twist, you can substitute half of the skim milk with unsweetened applesauce to add moisture and natural sweetness. If you don't have oat bran hot cereal, consider using whole wheat flour or almond flour as a substitute. To enhance flavor, add a handful of chopped nuts or dried fruits like raisins or cranberries to the batter before baking.
Serving Suggestions
Serve these delicious muffins warm for breakfast or as a snack. They pair wonderfully with a dollop of Greek yogurt or a smear of almond butter for added protein. For a complete meal, consider serving them alongside a fresh fruit salad or a side of Warm Slaw(Amish) for a balanced and satisfying brunch.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, simply pop them in the microwave for about 15-20 seconds or warm them in the oven at 350°F for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Quaker Double Oat Muffins contains roughly 163 calories, with 4g protein, 30g carbohydrates, and 2g fat. It is an excellent source of iron (23% of the Daily Value). Note that it is relatively high in sodium, at 822mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of egg whites?
Yes, you can substitute whole eggs for the egg whites. Use 1 whole egg for every 2 egg whites. This will add a richer flavor and more moisture to the muffins.
How can I make these muffins gluten-free?
To make these muffins gluten-free, replace the all-purpose flour with a gluten-free flour blend. Be sure to check that your oat bran and oats are certified gluten-free as well.
Can I freeze these muffins?
Absolutely! These muffins freeze well. Just let them cool completely, then wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. They can be stored in the freezer for up to 3 months.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).