Overnight Oatmeal Muffins

I’m a big fan of easy breakfast ideas, and these are easy and tasty, too! You just mix the oats and buttermilk overnight, then add the remaining ingredients and bake! To make it even easier, I make a bowl with the remaining dry ingredients the night before, too (I don’t measure things well before I’ve had my coffee)!

This makes quite a lot of muffins, but they freeze well. Enjoy!

Overnight Oatmeal Muffins

Overnight Oatmeal Muffins
Adapted from Cooking Light, Aug 2002
Makes 24 muffins

1 cup regular oats
2 cups low-fat buttermilk
1 2/3 cups whole wheat flour
3/4 cup packed dark brown sugar
2 tablespoons canola oil
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, lightly beaten
1/2 tsp cinnamon
Cooking spray

Optional – 1 cup fresh blueberries

Combine oats and buttermilk in a medium bowl; cover and refrigerate overnight.

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Place buttermilk mixture, flour, and next 7 ingredients (flour through cinnamon) in a large bowl; beat with a mixer at medium speed until smooth. Fold in blueberries, if using.

Spoon 1/4 cup batter into each of 24 muffin cups coated with cooking spray. Bake at 350° for 15 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.

Nutritional info:
Calories: 76.1
Total Fat: 2.2 g
Cholesterol: 17.0 mg
Sodium: 111.2 mg
Total Carbs: 12.0 g
Dietary Fiber: 1.4 g
Protein: 2.9 g

Nutritional info (with blueberries):
Calories 76.3
Total Fat 2.2 g
Cholesterol 16.3 mg
Sodium 106.9 mg
Total Carbohydrate 12.3 g
Dietary Fiber 1.5 g
Protein 2.8 g


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