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Easy Back-to-School Make-Ahead Breakfast Muffins

These muffins are a quick and nutritious breakfast option, perfect for busy mornings, with soft centers and a delightful golden crust.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup oats
  • 1/2 cup brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
Add-ins
  • 1 cup add-ins (e.g., blueberries, chocolate chips, nuts)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. In a large bowl, combine all-purpose flour, oats, brown sugar, baking powder, baking soda, and salt. Stir well.
  3. In another bowl, whisk together milk, vegetable oil, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined.
  5. Fold in your choice of add-ins, making sure they are evenly distributed.
  6. Divide the batter evenly among the muffin cups, filling them about two-thirds full.
Baking
  1. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Cooling
  1. Let the muffins cool in the tin for a few minutes before transferring them to a cooling rack.

Notes

These muffins are perfect for busy mornings or as a mid-morning snack. You can store them in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.