Oatmeal Apple Honey Muffins

I had used up nearly all our flour, and it was a Tuesday night, and my family was all at a boy scouts open house so I had the kitchen to myself and I really wanted to bake. But there was only about a half cup or so of flour. So what did I do? I made muffins almost entirely out of oatmeal!

At first, I wasn’t too sure if this recipe was a success. It didn’t turn out quite the way I’d imagined. But when my mom tried a muffin, she said, “these are really good!” I wasn’t sure, but I gave it another taste and realized, though they weren’t quite what I’d expected, they were very good, and ideal for breakfast because of the oatmeal taste and high fiber content.

Oatmeal Apple Honey Muffins

Makes 12 regular sized muffins


  • 1 egg
  • 1/2 cup milk
  • 1/4 cup peanut butter
  • 1/4 cup flour
  • 5 packets Open Nature brand apple cinnamon flavor multigrain instant oatmeal
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • honey


Preheat oven to 4oo degrees F. Line a muffin tin with paper muffin cups, or spray with cooking spray.

In a small bowl, beat egg with a fork. Stir in milk and peanut butter.

Pour flour and oatmeal into a large bowl. Add sugar, baking powder, and salt.

Pour the egg mixture into the flour mixture. Stir just until moistened.

Fill each muffin cup about 1/3 full. Add 1-2 teaspoons of honey. (I had envisioned the honey would stay as a glob in the center of the muffin, but it actually oozed into the whole muffin, making the whole thing sweeter. This is why I said it didn’t turn out how I’d imagined it, but it was still quite good.) Cover the honey with the remainder of the muffin batter.

Bake 18-25 minutes or until a cake tester comes out clean.

My little brother was really hungry the other day, and my Mom offered him one of these muffins, but he said miserably, “those are just bran flakes!” It’s true, they are very healthy. Definitely not his taste. But if healthy is your thing, these muffins are definitely for you.


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