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Blender Oat Streusel Muffins
Maybe you’ve heard the buzz around oatmeal — that it is full of wonderful fiber, whole grains, and can contribute to heart health! Whether we mix them with blueberries, apple cinnamon, or make them taste like a vanilla chai latte, we love a bowl of hearty oats. We even devoted a whole post to our love of oats!
But what if you get tired of the predictable texture of overnight oats every morning? That’s why we created these super simple blender oat streusel muffins! They are full of filling fiber, protein, long lasting complex carbohydrates, and of course vitamin packed with flaxseed.
Why Blender Muffins?
These muffins combine hearty whole wheat flour with delicate, moisture retaining oats. Don’t have oat flour on hand? Not a problem! That’s how we dreamed up these blender muffins! Simply blitz up your oats in your high speed or personal blender. If the blades are having a hard time getting to all of the oats, not to fear. Add the milk and blend on high to suspend the oats so the blade can reach.
If you already have oat flour on hand, feel free to make these muffins without a blender. We often hear baking is a science — and it is. But, rest assured that our recipes are tested to be pretty fool proof. You can just treat this recipe like a one-bowl recipe. Mix together the wet ingredients first. Sprinkle the dry ingredients over the wet, give the dry ingredients a quick toss to distribute the leavening agents and spices, then fold to combine.
Make Them Your Own
Treat this recipe as a base for your wildest muffin dreams. You can stir in fruit, nuts, chocolate chips, or spices as you please to make a completely different flavor muffin for every season. You can try one of our favorites or create your own! We love adding frozen wild blueberries, dried cranberries/white chocolate, chocolate chips, or pecans with pumpkin pie spice.
Oat Streusel Muffins
- 1 cup old fashioned oats or oat flour
- 1 cup milk of choice
- ⅓ cup Manitoba Milling Smooth Whole Milled Flaxseed
- ⅓ cup oil of choice we used vegetable
- ⅓ cup agave, honey, or maple syrup
- 1 tsp pure vanilla extract
- 1 cup whole wheat flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup mix ins optional
- 3 Tablespoons Butter vegan or dairy, cold - grated or cut into small pieces
- ¼ cup whole wheat flour
- ¼ cup old fashioned oats
- 2 Tablespoons brown sugar dark or light
- ½ teaspoon ground cinnamon
- Preheat the oven to 350℉. Prepare a muffin tin for 12 with cooking spray or muffin liners.
- If using whole oats, add oats to a high speed blender. Blend on high speed until the oats become a fine flour-like texture. Add the milk and flaxseed. Blend at high speed until flaxseed and oats are almost invisible in the milk.
- Add the oil, agave, and vanilla to the milk mixture and pulse to combine.
- On top of the wet ingredients, add the flour, cinnamon, baking soda, baking powder, and salt. Set the blender speed to low and pulse until just combined (mix as little as possible).
- If you are adding mix-ins, gently stir them into the batter by hand. Distribute the batter evenly among the muffin cups, filling each about ⅔ of the way full.
- For the streusel: In a small bowl, add the butter, ¼ cup flour, ¼ cup oats, brown sugar, and ½ teaspoon cinnamon. Toss to combine. Using a pastry blender, two knives, or your fingers, cut the butter into the dry mixture. Stop once the mixture is still crumbly and all chunks of butter are smaller than a pea. Spoon the streusel mixture evenly on top of the muffin batter and tap lightly to adhere the streusel to the batter.
- Bake at 350℉ for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let cool slightly before enjoying! Store in an airtight container at room temperature for up to three days.
Which flavor are you planning to try? Tag us @manitobamilling or send us a direct message so we can share your creations!