My son loves oats to bits. He can polish up a whole bowl of oatmeal breakfast that his dad often made for him during weekends. I, unlike him, dislike oats, and will only eat oats in muesli breakfast cereal. Whenever I see oatmeal, it reminds me of the oatmeal I ate when I was sick during childhood. And, this perception has stuck deep into my memory and was tough to erase. That was until recently…….
I began to discover many interesting ways to use oats in my experiment with baking, such as the power-packed oat bars I featured earlier. Today, this muffin recipe I am going to share also uses oats. It is another recipe that is packed with all the simple and healthy ingredients that you can easily get hold of. Because it only requires “the mixing method” to prepare the baking mixture, a spatula is all that is needed to do the bulk of the job and then onto the oven to finish. (Note: If you like to try out “the creaming method” for making muffins, you can refer to my blueberry muffins recipe.)
For the muffins I featured in this post, I prepared part of the ingredients before dinner and continued thereafter with the final preparation of putting them into the muffin cups and place in the oven. By the time I finished all the after meal cleaning, I can have a batch of freshly baked muffins ready on the dining table. Doesn’t that sound simple and hassle-free to you? These muffins are “zero-failure”. All you need to remember is: “DO NOT OVERMIX” (so that the gluten in the flour will not be developed).
I strongly recommend these wholesome muffins to those who, like me, dislike eating plain oatmeal. In this recipe you can’t even find any traces of oats in the muffins, except for the oat flakes used for garnishing. So, you will be consuming oats without realizing it.
The taste of these muffins is not sweet as brown sugar is used. By adding bananas, these muffins will still be moist even if they are consumed the next day. And, they are best served as snack or breakfast.
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