Ingredients:

  • 1 1/2 cups (135g) rolled oats (old-fashioned oats)
  • 1 cup (125g) all-purpose flour (plain flour)
  • 1/2 cup (100g) light brown sugar, packed
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1 cup (240ml) buttermilk or plain yogurt
  • 1 large egg, beaten
  • 1/3 cup (80ml) vegetable oil or melted unsalted butter

Instructions:

  1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease.
  2. In a large bowl, mix the rolled oats, flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
  3. In a medium bowl, whisk together the buttermilk (or plain yogurt), beaten egg, vegetable oil (or melted butter), and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined, ensuring the batter remains slightly lumpy.
  5. Spoon the batter evenly into the 12 muffin cups, filling each about 3/4 full.
  6. Bake in the preheated oven for 20–25 minutes until the muffins are golden brown and a toothpick inserted into the center comes out clean.
  7. Remove from the oven, let cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely or serve warm.