Hearty and chewy oat muffins, perfect for breakfast or a snack. They can also be frozen and reheated so that you always have something on hand.
The recipe was great...I felt the muffins needed a little more something. I substitued cinnamon spice oatmeal for plain oatmeal and added a half a cup of walnuts. As a tip, don't heat the buttermilk too long, or the batter will be too lumpy. - 21 Oct 2001 (Review from Allrecipes USA and Canada)
I loved the texture and the ease with which I made these muffins, but they were rather tasteless. I will, however, try them again -- next time I will add more honey, and maybe a bit of cinnamon and will NOT use paper liners (the muffins stuck to the liners and I ended up throwing away about a quarter of the muffin with the liner!). - 04 Sep 2004 (Review from Allrecipes USA and Canada)
My 3 year old daughter can not have wheat, dairy, eggs or sugar so I altered these slightly and she loves them (and so do I). They are very moist and tastey. Like others, I doubled the honey and oil. I used spelt flour 2/3 and rice flour 1/3 instead of wheat flour. I also used soy milk with a tablespoon of lemon juice in place of the buttermilk. I added raisins as well and a bit a cinnimon. Oh and I also added about 3 tablespoons of ground flax to the oatmeal mixture. These are healthy and delicious. Thanks Joann. - 15 Jul 2005 (Review from Allrecipes USA and Canada)