If you are looking to make a set of healthy muffins that you can snack on then this should help. These muffins are easy to make and can be varied with dates, nuts, raisins or dried cranberries if you prefer that.

Dry Ingredients

1 dl coarse rye flour

3/4 dl oatmeal – ground to a flour

1/2 dl oatmeal – easy cook

1 tablespoon baking powder

2 tsp cinnamon powder

1/2 tsp nutmeg powder

1/2 tsp salt

1 tsp vanilla sugar ( this is common in Oslo. Alternatively use liquid vanilla extract in the wet ingredients)

1/2 dl chopped walnuts, almonds or similar (if you prefer a sweeter muffin, use 1/2 dl choc chips)

Wet ingredients

1/2 dl coconut oil – melted

1/2 dl maple syrup (you can add more or less based on taste)

1 dl oatmeal milk

2 eggs

1 tsp liquid vanilla extract (if not using vanilla sugar)

For the topping

1-2 tbsp oatmeal

cinnamon powder

brown sugar (optional)

Putting it together

Prepare a muffin tin or a set of paper muffin forms on a baking tray.

Heat the oven to 200 C.

Combine all the dry ingredients in a mixing bowl.

Add all the wet ingredient into another bowl or a mixing jar and whisk together.

Pour the wet ingredients into the bowl with the dry ingredients and stir gently to combine. Do this by hand to avoid over-beating the mixture. It should be lumpy in texture.

Divide the batter into 8-12 muffin forms based on the size of the forms. The batter should be just below the top edge of the form.

Sprinkle on the oatmeal, cinnamon & brown sugar (if using) and pop into the oven for 15-20 minutes. Bake til golden brown. A toothpick inserted into the center of the muffin should come out clean.

Note! Keep an eye on the muffins the first time around since the baking time will depend on the size of the muffin forms.

Cool on a baking rack and store in an airtight container. They should keep for a few days. Alternatively wrap each muffin individually and freeze. They should be good for 2-3 months.