Ingredients for Double Oat Muffins
- 1 1/2 cups Oat Bran
- 1 1/12 cups Brown Sugar
- 1 cup All-Purpose Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Ground Nutmeg
- 1/2 cup Skim Milk
- 2 large Egg Whites
- 1/4 cup Vegetable Oil
- 1/2 cup Rolled Oats
- Sugar
- 1 teaspoon Vanilla Extract
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How to Make Double Oat Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a large bowl, whisk together 1 ½ cups oat bran, ⅓ cup packed light brown sugar, 1 cup all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, and ¼ teaspoon ground nutmeg.
- In a separate bowl, whisk together ½ cup milk, 2 large egg whites, ¼ cup vegetable oil, and 1 teaspoon vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Fill each muffin cup almost to the top.
- In a small bowl, combine ½ cup rolled oats and ⅔ cup packed light brown sugar. Sprinkle evenly over the muffin batter.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. These muffins freeze beautifully for later enjoyment!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
29g
Fat
3g
Carbs
7g