Oatmeal Pecan Muffins Recipes

LEMON PECAN OATMEAL MUFFINS

Lemon Pecan Oatmeal Muffins image

I enjoy the hint of lemon in these hearty, and healthy muffins. Try adding a handful of dried cranberries to the batter just before spooning into the muffin tins. They add a tart sweetness that works well with the lemon.

Provided by Geema

Categories Quick Breads

Time 35m

Yield 18 muffins

Number Of Ingredients 14

Ingredients

1 1/2 cups all-purpose flour
1 cup whole wheat flour
2 cups rolled oats
1 cup brown sugar, firmly packed
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup milk
1/2 cup canola oil
1/2 cup lemon juice
1 tablespoon grated fresh lemon rind
2 eggs, slightly beaten
1 cup chopped pecans

Steps:

Heat oven to 400 degrees F.
Grease muffin tins, or line with paper baking cups.
In a large bowl combine the flours, oats, sugar, baking powder, baking soda, nutmeg and salt.
Add milk, oil lemon juice, lemon rind and eggs, stirring until dry ingredients are just moistened. Do not over beat.
Stir in pecans.
Spoon batter into prepared muffin tins, filling 3/4 full.
Bake for 15 to 20 minutes or until golden brown.

Nutrition Facts : Calories 255.7, Fat 12.3, SaturatedFat 1.4, Cholesterol 25.4, Sodium 174.9, Carbohydrate 33, Fiber 2.6, Sugar 12.4, Protein 5.2

OATMEAL-PECAN MUFFINS

Oatmeal-Pecan Muffins image

These oatmeal-pecan muffins are moist, delicious, healthy, and easy. What more could you ask for? These muffins are also a good light breakfast or on-the-go snack. My kids love them. Store cooled muffins in an airtight container.

Provided by kiku

Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 13

Ingredients

⅓ cup pecans, or more to taste
¾ cup applesauce
½ cup vegetable oil
½ cup real maple syrup
¼ cup packed brown sugar
1 egg
½ cup whole wheat flour
½ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 ½ cups rolled oats
½ cup dried cranberries

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
Spread pecans on a baking sheet and place in the oven as it preheats. Watch carefully and cook pecans until lightly toasted and fragrant, stirring occasionally, 7 to 10 minutes. Remove, and chop when cool enough to handle.
Meanwhile, combine applesauce, vegetable oil, maple syrup, brown sugar, and egg in a large bowl; mix until thoroughly combined.
Mix together whole wheat flour, all-purpose flour, baking powder, baking soda, and salt in a separate bowl. Add applesauce mixture to the flour mixture, stirring until just moistened. Fold in oats, cranberries, and chopped pecans. Spoon batter into the prepared muffin cups.
Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins for 5 minutes. Serve warm or transfer to a wire rack to cool completely.

Nutrition Facts : Calories 254.9 calories, Carbohydrate 34.2 g, Cholesterol 15.5 mg, Fat 12.5 g, Fiber 2.5 g, Protein 3.4 g, SaturatedFat 1.9 g, Sodium 124.9 mg, Sugar 17.3 g

OATMEAL CHOCOLATE CHIP MUFFINS

Oatmeal Chocolate Chip Muffins image

This hearty breakfast muffin recipes packs chocolate chips and pecans into an oatmeal muffin for extra deliciousness.

Provided by Kari Farwell

Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 10

Ingredients

1 ¼ cups quick cooking oats
1 ¼ cups milk
1 egg
½ cup vegetable oil
¾ cup packed brown sugar
¾ cup semisweet chocolate chips
1 cup chopped pecans
1 ¼ cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt

Steps:

Combine oats and milk and allow to stand for 15 minutes. Preheat oven to 400 degrees F (205 degrees C). Grease each cup of one 12-cup muffin tin.
Stir egg, oil, 1/2 cup of the brown sugar, chocolate chips and 1/2 cup of the pecans into the oat and milk mixture.
Combine flour, baking powder and salt. Add oat mixture to flour mixture, stirring until just moist. Fill each cup of one 12-cup muffin tin 2/3 full. Sprinkle tops with the remaining brown sugar and pecans.
Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes.

Nutrition Facts : Calories 345.2 calories, Carbohydrate 38.7 g, Cholesterol 17.5 mg, Fat 20.4 g, Fiber 2.7 g, Protein 5.1 g, SaturatedFat 4.2 g, Sodium 378.3 mg, Sugar 20.8 g

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