![Fruity Brown Sugar Oatmeal Muffins](https://i0.wp.com/diginwithdana.com/wp-content/uploads/2017/07/P1100747.jpg?resize=640%2C428&ssl=1)
Make Fruity Brown Sugar Oatmeal Muffins for back to school, back to work or last minute weekend brunches.
Oats and a kiss of brown sugar make these a healthy choice, anytime of day.
Easy enough for beginner bakers; no mixer or fancy equipment required.
Highly adaptable for
- gluten and dairy free diets
- any fruit in season
- flavor combinations & variations
Fruity brown sugar oatmeal muffin F U N!
Mix your favorite fruits into the batter or make a variety of single fruit muffins in the same batch such as 4 blueberry, 4 cherry and 4 nectarine or peach.
Reserve some fruit to add to tops of muffins before baking to easily identify flavors.
Each muffin is just 225 calories and 6 grams of fat.
Got 35 minutes?
That’s all the time you need to DIG IN!
More muffin recipes:
the very best blueberry muffins
cinnamon apple zuchinni muffins
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PrintFruity Brown Sugar Oatmeal Muffins
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 12 1x
- Category: Breakfast or Anytime
- Cuisine: American
![Fruity Brown Sugar Oatmeal Muffins recipe and variations at diginwithdana.com](https://i0.wp.com/diginwithdana.com/wp-content/uploads/2017/07/P1100758.jpg?resize=150%2C150&ssl=1)
A bowl of oatmeal in muffin form. Add in your favorite fruit in season, like fresh blueberries, cherries or peaches! Spread with butter, jam or honey.
Ingredients
- 1 cup+ old fashioned oats (Reserve more oats to sprinkle on tops of muffins before baking)
- ( For gluten free: Make sure the oats you are using are certified gluten free)
- 1 1/2 cup all purpose flour or gluten free mix (195 gm)
- 2 teaspoons baking powder (gluten free ok)
- 1/2 teaspoon kosher salt
- 2 large eggs, room temperature
- 1/2 cup light or dark packed brown sugar (for a sweeter muffin, use 3/4 cup brown sugar)
- 3/4 cup milk of choice
- 1 1/2 teaspoons vanilla extract
- 1/4 cup butter or vegan butter, melted or neutral vegetable oil ( 2 oz/60 ml)
- 1 cup fresh or dried fruit of choice, such as blueberries, cherries, nectarines
- ( reserve an additional 1/2 cup fruit for the tops of muffins)
Instructions
- Heat oven to 400 F or 375 convection. Grease muffin cups or use paper or foil muffin liners.
- While oven is heating, line a baking sheet with foil and toast oats 5 – 10 minutes, until golden then remove from heat and let cool.
- In a large bowl, mix together dry ingredients: oats, flour, baking powder and salt.
- In another bowl, whisk together eggs and brown sugar until smooth. Add in milk, vanilla and melted butter.
- Pour wet batter over dry ingredients.
- Use a rubber spatula to gently fold ingredients together in as few strokes as possible, just until moistened.
- Place fruit in the bottom of the muffin cups, then fill each muffin with batter.
- Top muffins with remaining 1/2 cup fruit and sprinkle each top with a teaspoon of oats.
- Bake 15 -20 minutes or until springy to the touch in the center of the muffin.
- Serve warm with butter, jam, honey, agave or maple syrup.
Notes
Adapted from Brown Sugar Oatmeal Muffins, Muffins by Elizabeth Alston
![Nutritional Information using real butter, 2% dairy milk and fresh blueberries. To analyze variations of this recipe, go to verywell.com and type your recipe ingredients into their recipe analyser. Full recipe and variations at diginwithdana.com](https://i0.wp.com/fthmb.tqn.com/ianGy5fWq3T45MasUo1omBkdJMI=/1000x0/about/Nutrition-Label-Embed-2099119909-597b4aa4d088c00011ae5a64.png?resize=308%2C477&ssl=1)
Awesome Recipe!! I added dried cherries, blueberries, and cranberries! They came out great! Wanted to add a picture but I couldn’t ☹️
So glad this recipe worked for you, Dawn! Making your own variations means you’re a creative and confident cook! Keep baking! 😘