Honey Oat Muffins Honey Oat Muffins

Author: Canadian Living

A healthy breakfast should provide eight to 10 grams of fibre to get you on target to meet daily requirements. Here's a tasty way to get some of it — in muffins you can freeze. By the time you arrive at school or work, your portable breakfast will be thawed. Or reheat a muffin in the microwave.

  • Portion size 12 servings


  • 1 1/2 cup all-purpose flour
  • 1 1/4 cup quick-cooking rolled oats
  • 1 cup raisin
  • 1/2 cup natural bran
  • 1 1/2 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cup buttermilk
  • 1/2 cup liquid honey
  • 1 egg
  • 1/4 cup vegetable oil
  • 1 1/2 teaspoon vanilla


In large bowl, combine flour, 1 cup (250 mL) of the oats, raisins, bran, cinnamon, baking powder, baking soda and salt. Whisk together buttermilk, honey, egg, oil and vanilla; pour over dry ingredients and stir just until moistened.

Spoon into greased or waxed paper-lined muffin cups. Sprinkle with remaining oats.

Bake in 375°F (190°C) oven for 20 to 25 minutes or until golden and tops are firm to the touch. (Can be wrapped individually and frozen for up to 1 month.)


Nutritional facts <b>Per muffin:</b> about

  • Protein 5 g
  • Calories 240.0
  • Total fat 6 g
  • Total carbohydrate 44 g
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Baking & Desserts

Honey Oat Muffins