Orange Oatmeal muffins are a delicious and filing breakfast muffin that is perfect for an on-the-go breakfast. Get the recipe and ideas how to make them a part of a healthy and yummy day!
Don’t these orange oatmeal muffins look good? They are! They are WW friendly and one of my grab-and-go breakfasts! I like them because they are not too sweet and have that wonderful chew that only oatmeal can give a recipe! And did I mention they are delicious so easy to make?
These pretty Orange Oatmeal muffins have a lovely mild orange flavor and aroma and a chewy taste and feel from the oatmeal. They are not like a cupcake that has a sweet cake-type crumb. But these delicious muffins have a stick to your ribs mouth feel!
Perfect for breakfast!
IF YOU ARE COUNTING CALORIES OR POINTS
There is a lot of goodness and satisfaction packed into these muffins for about 120 calories or only 5 WW points!
WHY OATMEAL SHOULD BE A PART OF YOUR DIET
Other than the ease and yummy taste of making these sunshine muffins another reason you should eat them is because they contain oatmeal.
And oats are not only tasty but very very healthy for you! Oats provide important vitamins as well as soluble and insoluble fiber! It’s good for your heart and for your colon.
Oatmeal can also help you control your weight because it is a whole grain.
WHAT MAKES ORANGE OATMEAL MUFFINS SO EASY?
These yummy morning muffins are made with a buttermilk baking mix. So it cuts down on measuring out flour, baking soda, baking powder, and salt. Just measure the baking mix and that’s it!
I used a low-calorie buttermilk baking mix (Bisquick Heart Smart) and it worked just as well as the regular one. Because I usually make these early in the morning while drinking my first cup of coffee I’m glad I can get only one box of baking mix out!
They also can be whipped up by hand so no getting out and putting away a mixer!
MAKING THE MUFFINS PART OF A BREAKFAST
Orange Oatmeal Muffins are a wonderful part of a good and delicious breakfast! I usually eat one or two with a cup of coffee and a bowl of mixed berries or other fruit. Substituting a glass of milk or a cup of chai tea in place of coffee would taste so good with these muffins too!
They would taste amazing made into little sausage, ham, or bacon sliders! Oh yum! With just a 1/2 tsp of orange marmalade and a thin slice of meat, these muffins would be more than scrumptious! Now, I’m hungry!
And don’t forget just a little skiff of butter on the muffins, as my Nani would say!
You could also crumble them up in a bowl (baked oatmeal style) and pour milk over them sprinkled with some dried fruit and nuts. This would be a very Lancaster County way to eat these muffins! We love our baked oatmeal.
TIPS TO MAKE YOUR MUFFINS A SUCCESS
Orange Oatmeal muffins are super easy to make and have little prep time!
The best tip I can give you because these muffins are so straightforward to make is to have all your ingredients on hand on a rimmed baking sheet, mise in place style. I have them lined up according to the directions so all the ingredients are easy to add to the mixing bowl.
And because they are on a rimmed baking sheet I can easily carry the pan with the ingredients to put them away.
Orange zest is such an important part of this recipe! Its lovely flavor infuses these muffins.
Remember to zest the orange first and then squeeze the juice! If you squeeze the juice from the orange first and then try to zest the orange it’s quite hard! Tried that! Lesson learned!
I also used a Microplane zester to zest the oranges. So easy!
I did not bother using cupcake liners in the muffin tins because my tins are non-stick. I just sprayed them with cooking spray and the muffins slid right out.
But if you like to use them go ahead. Some cupcake papers are so so pretty!
I used 30 calorie vanilla almond milk in this recipe but you can also use milk. It will not affect the WW points but they will be more calories.
One of my favorite things about making these muffins is that all the ingredients go into a large bowl and then get mixed up. So easy! Only one bowl! Yay!
One of the best tips I can offer is to NOT overmix your batter. An overmixed batter is the cause of a tough muffin! Just stir it until everything comes together.
Whisk all the dry ingredients in one bowl and then add the egg and the orange juice and the zest. Mix together until just incorporated.
To help all the muffins come out of the oven the same size spoon batter in a 1/3 cup measure and used put the batter into the muffin pans.
Cool the muffins in cupcake pans for about 10 minutes and then pop them out and cool them on a wire rack.
ADD IN OPTIONS
It’s always fun to gild the lily (according to Shakespeare) and add other yummy bits to the muffin batter!
I’ll be making these muffins for my grandbabies soon so of course, I’ll add some mini chocolate chips!
Here are other items you might want to add to your muffins…
- chopped dried cranberries or other fruit
- fresh cranberries
- crumbled bacon
- chopped nuts like pecans
- berries, fresh or frozen
- chopped ham
- add a streusel topping (you can see a good streusel topping in this recipe)
This muffin is so easy to make it would be fun to try different variations!
CAN I FREEZE THEM?
Absolutely! They freeze wonderfully well! I put them on a rimmed baking tray and pop them in the freezer until they are very firm and then transfer them into a freezer zip-type bag.
If you remember you can take them out of the freezer the night before and leave them on the countertop to thaw. I like to eat them warm so see how to warm them up below.
You can also defrost them in the microwave until they are hot.
And you can even defrost them in a 350-degree oven until they are warmed through. This is my favorite way to thaw and warm up the muffins.
ORANGE OATMEAL MUFFIN RECIPE
ORANGE OATMEAL BREAKFAST MUFFINS
- 1 1/2 cup buttermilk baking mix
- 3/4 cup rolled oats
- 1/2 cup milk I used Vanilla Almond milk (30 calories per cup)
- 1/4 cup sugar
- 1 large eggs
- zest of one orange
- 2 TBS orange juice
- 1 1/2 tsp sugar, for top of muffins
- Preheat oven to 400 degrees.
- Add all the ingredients, except the 1 and 1/2 tsp sugar in a large mixing bowl and stir until just incorporated. Don't overmix.
- Spray a muffin tin with cooking spray. And distribute the batter evenly between 10 muffin cups.
- Sprinkle the top of the muffin batter with the reserved sugar.
- Bake for 15 minutes until the muffins are golden brown.
- Cool for 10 minutes and then take the muffins out of the muffin tins and finsih cooling on a wire rack.
These muffins are so filling and the perfect way to start your day!