Almond Spiced Honey Oatmeal Muffins
Pour a cup of coffee, grab the morning paper and just relax a bit with these simple breakfast muffins. Mornings can be too hectic for us all and I love any excuse to just enjoy a second cup of coffee and a morning treat before tackling the day. These are the kind of muffins that are great to have on hand at the farm because they are healthy, filling and delicious. They’re sweetened with my favorite local honey and spiced with cinnamon, nutmeg and have a healthy dash of almond extract to kick things up a notch. I hope you all love them as much as we do.
Cheers from Tumbleweed Farm.
Almond Spiced Honey Oatmeal Muffins
Prep Time: 10 minutes Cook Time: 15-18 minutes Serves: 12
- 1 cup whole wheat flour
- 1 cup rolled oats
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- ½ teaspoon fine sea salt
- 1 egg, lightly beaten
- ½ cup almond milk
- ¼ cup walnut oil
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ cup honey
- Preheat the oven to 425F. Line a standard muffin tin with paper liners or generously coat the tin with oil.
- In a large bowl whisk together the flour, oats, baking powder, baking soda, cinnamon, nutmeg and salt. In a separate bowl whisk together the egg, milk, oil, vanilla, almond and honey. Pour the wet ingredients into the dry ingredients and mix until well combined. Spoon batter into the prepared muffin cups and bake until lightly golden and a toothpick comes out clean when inserted in the center of a muffin, anywhere from 16-20 minutes. Remove from the oven and let cool for 15 minutes before enjoying.
Notes*Cooking times will vary depending on your oven
Gorgeous muffins, lady! I hope it’s not too late to sign up for a CSA delivery for 2016! My neighbor and I are thinking about splitting a box. I’ll investigate on your sign soon!
Girl!!! splitting a box is a good way to go!!! Head to gotumbleweed.com for all the info and sign up logistics!!! We deliver to Migration Brewing in NE. Good quality veggies and great beer offered weekly for the farm season!! xo
These muffins look perfect – I love a baked good full of whole grains, and that almond extract is calling my name. thanks for sharing!
These sound so yummy! I can’t wait to make them!!
These muffins look so tasty. The perfect way to start the day or stave of this se hunger pangs between lunchtime and dinner. Delicious recipe thank you for sharing. Sammie.
I’ve discovered your blog recently. One week ago, maybe, and I wanted to tell you that I really like it. Maybe because of this warm feeling you give.in your posts, maybe the simplicity, I don’t know..I’m really happy for your book and I can imagine how difficult must be to cook so many recipes while you keep your blog alive. So, I wish you energy to do them all. 🙂
Dear Andrea Bemis, Thank you for your excellent article on Almond Spiced Honey Oatmeal Muffins. By the way, I wish you could add video in your post but the images were awesome. Keep the great writing skill up. Thanks again for giving me a good resource. I love these recipes. It’s fast, easy and delicious. I really appreciate if you’ve added the nutrition facts. Waiting for your reply!
Wow! These look great! Totally going to make them tonight!
I made banana zucchini muffins this morning only to find this great recipe tonight. I love anything with an almond kick to it, so I guess I’ll be making more muffins! Thanks as always!
Came across this recipe while visiting the website today and decided to whip them up for my teen before he came home. Love a quick recipe and one that is made up of whole ingredients while being tasty.
I made these muffins the other day and they a so great. I subbed wholemeal flour for spelt as that’s all I had and put in chocolate chunks. Perfect muffins to have with a coffee in the morning. Thanks for the great recipe!
so happy you loved them as much as we do!
Made these a few days ago. So simple and yet so yummy! I used regular milk and replaced the walnut oil with olive oil because it was what I had. Thanks for the recipe! One of these is a great start to the day!
How much nutmeg did you use? You mentioned in the paragraph above that you used it, but it’s not listed in the recipe. Thanks Andrea! xo
Hi Kelly! So sorry about that (and thank you for the catch!) I just updated the recipe with the nutmeg! Happy baking!
I want to make these but still don’t see the nutmeg in the recipe. can you let me know how much? Thanks
thank you for the catch! it’s 1/4 teaspoon. the recipe is updated!
I just made these and I added some strawberries that I had left in my fridge and it was a great touch!!
Its a lovely recipe.. but is there a way to make these without using eggs ?
There were AMAZING! I love a recipe that is totally dialed in and this was, right down to the fact that the batter fit perfectly into a 12 muffin tin. I used olive oil because I am allergic to walnuts and omitted the almond extract because I didn’t have it, and they were delish. My partner isn’t eating refined sugar, white flour, or dairy because of chronic migraines, and this recipe means we can both eat treats! Thank you thank you thank you for that.
Quick question — this may sound silly, but do you think it could be feasible to replace the honey with equal parts apple sauce and add a few extra tbs maple syrup for additional sweetness? Maybe balance out additional wetness with a few more tbs flour? Just trying to figure out how to make these muffins “ish” when precious honey is scarce.
Can you sub almond flour for the whole wheat flour? Thanks!