These wholesome oat muffins are a delightful and nutritious treat, perfect for breakfast or a snack.
Combine the buttermilk and rolled oats in a bowl, stir well, cover, and refrigerate for at least 6 hours or overnight.
Soaking the oats ensures they absorb the buttermilk, resulting in a moist and tender muffin texture.
Preheat your oven to 400°F (200°C) and grease the muffin tin.
Greasing the tin thoroughly prevents the muffins from sticking, ensuring easy removal.
In a mixing bowl, beat the egg until blended, then add the brown sugar and mix until smooth.
Mixing the sugar with the egg helps dissolve the sugar and creates a smooth base for the batter.
Add the soaked oat mixture to the egg and sugar mixture, stirring until combined.
Ensure the oat mixture is evenly distributed for consistent muffin texture.
Add the whole wheat flour, baking soda, and salt to the wet ingredients, mixing until just combined.
Avoid overmixing to prevent the muffins from becoming dense.
Stir in the vegetable oil until the batter is smooth.
Adding the oil last ensures it is evenly distributed throughout the batter.
Fill the muffin tin cups about 3/4 full with the batter.
Use a spoon or scoop for even distribution of the batter.
Bake in the preheated oven for 15-20 minutes, checking for doneness with a toothpick.
Insert a toothpick into the center of a muffin; if it comes out clean, the muffins are done.
Allow the muffins to cool slightly before removing them from the tin. Serve warm or at room temperature.
Letting the muffins cool slightly helps them firm up, making them easier to remove from the tin.
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