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Oat Muffins (Three Ways)

Start with a good, basic recipe for oat muffins and the possibilities are limitless. Try all three versions – chocolate chip, berry burst and cinnamon streusel – or invent your own masterpiece. You never have to bake the same muffin twice!

Course Dessert et délices cuits au four
Type d’avoine Flocons d’avoine roulés
Temps de préparation 10 minutes
Temps de cuisson 15 minutes
Temps total 25 minutes
Sert 12 muffins


  • 1 cup rolled oats (250 ml)
  • 1 cup milk dairy or non-dairy (250 ml)
  • 1 egg lightly beaten
  • 1/4 cup canola oil (60 ml)
  • 1/4 cup brown sugar packed (60 ml)
  • 1 tsp vanilla extract (5ml)
  • 1 cup flour all-purpose (250 ml)
  • 1 tsp baking powder (5 ml)
  • 1/2 tsp baking soda (2.5 ml)
  • 1/2 tsp salt (2.5 ml)
  • 1 tsp cinnamon (5 ml)


  1. Preheat oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners, or spray well with cooking spray.

  2. Combine oats and milk in a large bowl and let stand for 10 minutes. After the oats have absorbed some of the milk, stir in oil, egg, sugar and vanilla.
  3. In a smaller bowl, whisk together flour, baking soda, salt and cinnamon. Add dry ingredients to wet and stir together until just mixed. Batter should be lumpy.
  4. Fill muffin liners 2/3 full and then bake for 12-15 minutes, or until muffins are golden and a toothpick inserted in the center tests clean.
  5. Remove from muffin pan and cool completely on a wire rack before storing in an airtight container.


  1. Chocolate Chip: Follow the basic recipe, adding 1/2 cup (125 ml) chocolate chips along with the dry ingredients.
  2. Berry Burst: Follow the basic recipe. In step 4, place spoonful of batter into each muffin liner. Divide 1 cup (250 ml) mixed berries (raspberries, blueberries, sliced strawberries) evenly between the muffins. Top with remaining batter and sprinkle tops with a pinch of sugar.
  3. Cinnamon Streusel: Follow the basic recipe. Mix together 1/4 cup (60 ml) flour, 1/2 cup (125 ml) rolled oats, 3 Tbsp (45 ml) brown sugar, 1/2 tsp cinnamon and 3 Tbsp (45 ml) melted butter. After filling muffin liners, sprinkle the tops of each muffin with a heaping spoonful of streusel.

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