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Lemon Oatmeal Muffins Recipe

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3.9 from 42 reviews

Delight in these soft and tangy Lemon Oatmeal Muffins, perfect for a healthy breakfast or snack. Made with wholesome oat flour, natural sweeteners like honey or maple syrup, and a refreshing burst of lemon juice and zest, these muffins are a moist, flavorful treat that combines nourishing ingredients with easy preparation.

  • Total Time: 32 minutes
  • Yield: 6-9 muffins

Ingredients

Dry Ingredients

  • 1 3/4 cup oat flour
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 2 tablespoon chia seeds

Wet Ingredients

  • 2 medium eggs, at room temperature
  • 1/2 cup honey or maple syrup
  • 1/2 cup coconut oil, melted and cooled
  • 1/4 cup milk (can substitute with oat milk, almond milk, soy milk, or cashew milk)
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • Zest of 1 lemon

Instructions

  1. Prepare Ingredients: Measure all ingredients accurately using measuring cups and ensure eggs are at room temperature for better mixing.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Spray a 6-cup muffin pan with nonstick spray or line with muffin liners to prevent sticking.
  3. Mix Dry Ingredients: In a mixing bowl, whisk together the oat flour, baking soda, and salt until well combined.
  4. Combine Wet Ingredients: In a separate large bowl, whisk the eggs, melted coconut oil, honey (or maple syrup), and vanilla extract until you achieve a sticky and smooth mixture. Then add the milk, lemon juice, and lemon zest, and whisk again until fully incorporated.
  5. Combine Wet and Dry: Add the dry ingredients to the wet ingredients. Gently stir the mixture a few times with a spatula until everything is just combined. Fold in the chia seeds carefully, ensuring not to overmix.
  6. Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling them to the top. Optionally, lightly sprinkle the muffin tops with coconut sugar and additional lemon zest for extra texture and flavor.
  7. Bake: Place the muffin pan into the preheated oven and bake for 20 to 22 minutes. Check doneness by inserting a toothpick in the center; if it comes out clean, the muffins are done.
  8. Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature and enjoy!

Notes

  • Makes 6-9 muffins, serving approximately 3 people.
  • To make oat flour at home, process about 2 cups of quick or rolled oats in a food processor or high-speed blender until it becomes a fine powder, resulting in 1 3/4 cup of oat flour.
  • Substitutions: Milk can be replaced with almond, soy, or cashew milk; coconut milk is not recommended. Use organic virgin coconut oil instead of refined ones. Ghee or grass-fed butter can replace coconut oil.
  • For gluten-free muffins, ensure to use certified gluten-free oats.
  • Store muffins in an airtight container in the refrigerator for up to 7 days.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://flavorhug.com/lemon-oatmeal-muffins-recipe/