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Cinnamon Oatmeal Muffin on white plate with butter and dusted icing sugar
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5 from 1 vote

Cinnamon Oatmeal Muffins

Cinnamon Oatmeal Muffins are quick and easy to make. Oven baked to perfection they taste moist and delicious.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Snack
Cuisine: Australian
Keyword: Cinnamon Oatmeal Muffins
Servings: 12
Calories:
Author: Adrianne

Equipment

  • 1 12 hole muffin tin Note 1
  • 1 Butter to grease or patty paper liners
  • 1 Large mixing bowl
  • 1 Wooden spoon
  • 1 Ice Cream Scoop Or 2 soup spoons, Note 2

Ingredients

  • 2 cups rolled oats Note 3
  • 1 ½ cups buttermilk Note 4
  • ½ cup olive oil
  • 1 egg
  • 2 cups wholemeal self raising flour Note 5
  • ½ cup brown sugar Note 6
  • ½ tbs cinnamon powder Note 7
  • 1 teaspoon baking powder
  • 1 teaspoon salt

Cinnamon Sugar Topping

  • ½ tablespoon brown sugar
  • ½ tablespoon cinnamon powder

Instructions

Cinnamon Sugar Topping

  • Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5.
  • Add oats to a large mixing bowl, followed by buttermilk, olive oil and egg. Stir to combine, then let soak for oats to absorb liquids for at least 10 to 15 minutes.
  • Use a small bowl and fork to mash the bananas. Set aside. Note 8
  • Combine ground cinnamon (topping) and brown sugar (topping) in a small bowl. Set aside.
  • Add flour, sugar, baking powder and salt to wet mixture, stir to combine.
  • Add cinnamon and mashed banana, stir to combine.
  • Portion muffin mixture across the muffin tin.
  • Sprinkle the top of each muffin with cinnamon sugar mix.
  • Oven Bake the muffins for 30 mins. Use a skewer inserted into the centre of one to test if they are done. If it comes out clean they are. If there is any wet batter, cook for a further 5 mins, then test again.
  • Use an oven mit to remove the muffin tray from the oven and set on wire cooling rack for 5 minutes. When muffins have slightly cooled, run a butter knife around the inside of the tin and gently pull the muffins out. Note 9
  • Serve hot with butter, drizzled honey and dusted icing sugar.

Notes

  • Note 1 This recipe will make 12 standard muffins or 6 Texas size muffins with approximately 4 standard size. Or you can portion the mixture across 2 Texas muffin trays, however the muffins will be slightly smaller. 
  • Note 2 Using an ice cream scoop will ensure that you get uniform sized muffins with dome tops. If you don't have 1 you can use 2 soup spoons, 1 to spoon the mixture and 1 to scrape the other spoon. 
  • Note 3 I use rolled oats. You don't need an expensive brand, a cheap or home brand will be fine! 
  • Note 4 This will be in a cartoon in the fridge section of the supermarket, with the milk. It is smooth and thick. It has the texture of cream and is a pale yellow colour. 
  • Note 5 Home brand for the flour is fine also, no need to sift, simply add it in! 
  • Note 6 We use brown sugar both in the muffins and combined with the cinnamon on top. The ½ cup is to be used in the muffins. The ½ tablespoon is combined with the ½ tablespoon of ground cinnamon and sprinkled on top of the muffins. 
  • Note 7 We also use the ground cinnamon both in the muffins and on top. We add ½ tablespoon to the wet muffin mixture and ½ tablespoon combined with the brown sugar as a crumb on top of the muffins. 
  • Note 8 If you mashed the bananas as a starting point, simply let the wet ingredients sit with the oats for 10 to 15 mins. This allows for the moisture to get into the oats. 
  • Note 9 If you used butter to grease the muffin tin and try to remove the muffins whilst they are still hot, you risk accidently pulling the top off the muffin. So let them cool, run a butter knife around the perimeter of the tin and then take them out. You won't have this problem with liners as they don't stick to the pan at all.