Whole Wheat Oatmeal {Whatever} Muffins

May 8, 2013 Jacqui

I love recipes that fall into the "whatever," category, as I like to call it. Whatever's on hand, in the pantry, on sale, or in the fridge will work for this recipe or any other "whatever" recipe that I post. "Whatever" recipes are great basic recipes to have around because of their flexibility and versatility. And I love the creativity of it--I often find great and unexpected taste combinations that I want to make again.

In this particular case, we're talking about the fruits and nuts that go into these Whole Wheat Oatmeal muffins.

I've made them with blueberries and almonds...

Bananas and walnuts...

And dried cranberries and flaxseed...

And they've all turned out great!! I've finally got the recipe down, so here it is!

Whole Wheat Oatmeal {Whatever} Muffins

{will yield 24 muffins}

2 cups old fashioned oats

2 cups whole milk {or almond milk for DF}

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

pinch nutmeg

1/2 teaspoon kosher salt

2 eggs

1/3 cup honey

6 tablespoons butter, melted {or coconut oil for DF}

2 teaspoons vanilla

2 cups whole wheat pastry flour

2 cups fruit {dried or otherwise}

1/2 cup nuts {optional}

Preheat the oven to 400 degrees. While the oven is preheating, combine the oats and milk in a large bowl to allow the oats to soak. Add the other ingredients to the bowl up to the flour and stir to combine. Add the flour and stir to combine. Finally, gently stir in the fruits and nuts. The mixture shouldn't be too stiff but have the consistency of a thicker batter. If it's too thick {if you added some flaxseed or the like}, just add a little more milk to thin it out. Pour by the 1/4 cup full into lined muffin tins. Bake for 20-25 minutes until cooked through. Will yield 24 muffins.

Again, this recipe yields a larger amount, but these muffins freeze very well. They also make a great breakfast, snack, or even a lunch! Enjoy!