Oatmeal Muffins

  • Active Time 15m
  • Total Time 45m
  • Rating ****

Makes 12 muffins


  • 1 1/2 cups rolled oats
  • 1 1/2 cups skim milk
  • 3 egg whites
  • 1/2 cup brown sugar
  • 1/2 cup melted, unsalted margarine
  • 2 teaspoons vanilla extract
  • 1 1/2 cups whole-wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon


Preheat oven to 375 degrees F.

In a bowl, combine the oats and the skim milk. Set aside for 10 minutes.

Add egg whites, brown sugar, melted margarine and vanilla to soaked oat mixture. Stir to combine.

In a smaller bowl, combine the remaining dry ingredients, with a dash of salt, to taste. Stir the dry ingredients into the oat mixture.

Divide batter into 12 muffin cups sprayed with a nonstick vegetable oil spray. Bake for 20 to 25 minutes or until golden and cooked through. A toothpick or knife inserted in the center of the muffin should come out clean. Cool on a wire rack.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 3968

nutrition information per serving

197 calories; 9g total fat; 1mg cholesterol; 124mg sodium; 25g carbohydrates; 3g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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