Big Deal Oatmeal Muffins

These tender, lightly sweet muffins were inspired by a customer who adapted a King Arthur recipe to feature our Big Deal Oatmeal. The result? Moist, flavorful muffins with just the right texture and a wholesome boost from our signature oatmeal blend. Perfect for breakfast, snacks, or a grab-and-go treat. Thank you Iris:) 

INGREDIENTS

1 cup flour (we used Bob’s Red Mill 1-to-1)

½ cup sugar

1 tablespoon baking powder

½ teaspoon salt

1 cup milk (we used whole milk but others work too)

1 teaspoon vanilla extract

¼ cup oil (light olive oil or neutral oil)

2 large eggs

1 ⅓ cups Big Deal Oatmeal (about 4 servings)

INSTRUCTIONS

1. Preheat the oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners or lightly grease.

2. Mix dry ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

3. Whisk wet ingredients: In a separate large bowl, whisk the milk, vanilla, oil, and eggs until smooth.

4. Combine: Add the dry mixture to the wet mixture. Stir gently until just combined—don’t overmix.

5. Fold in oatmeal mix: Gently stir in the Big Deal Oatmeal until evenly distributed.

6. Portion: Divide the batter evenly among 12 parchment lined muffin cups (they’ll be about 1/2 to ⅔ full).

7. Bake at 425°F (218°C) for 15–20 minutes, or until a toothpick inserted in the center comes out clean. Rotate pan halfway through. 

8. Cool: Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to finish cooling.

PRO TIPS

Boost the flavor: Add a sprinkle of cinnamon or cardamom to the dry mix for a cozy twist.

Mix-ins welcome: Stir in ½ cup of chocolate chips, blueberries, or chopped nuts before baking for variety.

Make it dairy-free: Use oat milk, almond milk, or coconut milk in place of whole milk.

Storage: Muffins keep 2–3 days in an airtight container at room temperature, or freeze for up to a month.