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Recipe by Bruchy Duschinsky

Lazy Oat Muffins

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Lazy Oat Muffins
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Gluten - Wheat - Egg
40 Minutes
Diets
- Vegetarian - Pescatarian

My neighbor pours these into long loaf pans in order to save on the time it takes to fill multiple muffin cups (hence the name “lazy muffins”). I’ve baked them dozens of times, in either muffin cups or loaf pans; both versions are equally great!

Ingredients

Oat Muffins

  • 1 cup oats

  • 2 cups flour (I’ve used regular, Shibolim Whole Wheat, and spelt; all worked fantastically)

  • 1 teaspoon baking soda

  • 3/4 tablespoon baking powder

  • 3/4 teaspoon salt

  • 3/4 tablespoon vanilla sugar

  • 3 eggs

  • 1/2 cup oil

  • 10 ounces unsweetened applesauce; if you can’t find unsweetened, cut the amount of brown sugar even more than I detail below

  • 1 cup Haddar Brown Sugar (I use 1/2 to 3/4 cup with great results. You can sub regular white sugar in the same amounts)

  • 1 tablespoon Gefen Cinnamon

Topping

Directions

1.

Preheat the oven to 350 degrees Fahrenheit.

2.

Mix the ingredients together by hand. (When I am not in the mood of washing a bowl, I use a deep disposable 9×13 and trash it when I am done.)

3.

Divide into loaf pans or muffin cups.

4.

Mix together the topping. Sprinkle on top of the muffin cups or loaf pans.

5.

Bake for 20 to 30 minutes (depending on your usage of muffins or loaf pans) or until an inserted toothpick comes out clean.

Notes:

I quadruple the recipe every time I make it, and do 2 and 1/2 cups of sugar total instead of 4 with really sweet results. The amount of sugar the original recipe calls for is really not necessary.

Recipe tags

Bruchy Duschinsky cakes healthier baking kid-friendly kids loaf cake muffins oat oatmeal quick-and-easy
Lazy Oat Muffins

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