Ingredients
24
24 servings
- •2 cups quick-cooking oats
- •2 cups buttermilk
- •2 eggs, beaten
- •1 cup packed brown sugar
- •0.5 cup butter, melted
- •2 cups all-purpose flour
- •2 teaspoons baking powder
- •1 teaspoon baking soda
- •1 teaspoon ground cinnamon
- •1 teaspoon salt
Instructions
- Mix oats and buttermilk in a large bowl; allow to rest for 15 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper liners.
- Combine eggs, brown sugar, and butter in a small bowl; stir into oat mixture. Mix flour, baking powder, baking soda, cinnamon, and salt in another bowl; stir into oat mixture until just moistened. Fill prepared muffin cups about 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutritional Facts
Per 24 servings
- Calories: 147
- Carbohydrate: 23g
- Fat: 5g
- Fiber: 1g
- Protein: 3g
- Sugar: 10g
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