Description
Deliciously comforting honey oat muffins that are perfect for breakfast or as a snack.
Ingredients
Scale
- 1 ½ cups rolled oats
- 1 ½ cups whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp ground ginger
- ½ cup unsalted butter, melted
- ¾ cup honey
- 1 large egg
- ½ cup milk
- 1 tsp vanilla extract
Instructions
- Prepare your oven and pan: Preheat your oven to 350°F (175°C). Lightly grease a muffin tin or line it with paper liners if you want easier cleanup. This recipe makes about 12 small cakes, or 6-8 if you’d like them a bit larger, like the kind Beorn might bake.
- Mix the dry ingredients: In a large bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, salt, cinnamon, and ginger. Stir them together until well blended. The warm spice from the cinnamon and ginger brings a subtle depth to the cakes—earthy and comforting.
- Combine wet ingredients: In a separate bowl (or a large measuring jug), whisk together the melted butter, honey, egg, milk, and vanilla extract until smooth. The honey brings not just sweetness, but a floral note that gives these cakes their signature flavor.
- Bring it all together: Pour the wet ingredients into the dry mixture and stir gently until just combined. The batter will be thick and a bit rustic—don’t overmix it.
- Fill and bake: Spoon the batter into your prepared muffin tin, filling each cavity about ¾ full. Bake for 18–22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and enjoy: Let the cakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. They’re delicious warm, but even better after resting a bit—just like Beorn would have served them.
Notes
- These muffins are great for breakfast or as a quick snack.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg