Overnight Oatmeal Muffins

in Breakfast,Snacks

The oats and buttermilk soak overnight, which gives the muffins a creamy, chewy texture.


  • 1 cup rolled oats
  • 2 cups buttermilk
  • 1 2/3 cups whole wheat pastry flour or almond meal
  • 3/4 cup sweetener; sucanat, brown sugar, xylitol or 3 packets of stevia
  • 2 T butter, ghee, or vegetable oil ( I often use olive oil)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 large eggs, slightly beaten
  • 2/3 cup dried blueberries, cranberries or fresh or frozen blueberries or rasberries

The night before baking:

1. Combine oats and buttermilk in a medium bowl; cover and refrigerate overnight.

2. Mix all dry ingredients in another bowl and set aside until morning.

3. In the morning, preheat oven to 350.

4. Beat 2 eggs until smooth. Add to oat/buttermilk mixture, and fold in dry ingredients.

5. Add fruit.

6. Spoon batter (1/4 cup) into 24 greased muffin cups and bake for approximately 15 minutes or until they spring back when touched lightly.

Each muffin is only about 100 calories. For larger muffins,  spoon 1/2 cup batter  into 12 muffin tins.

There are 2 grams of fiber and 3 grams of protein in each 100 calorie muffin.