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Chestnut oatmeal muffins
Healthy muffins with chestnut and oats

Chestnut Oatmeal Muffins

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Cakes and Desserts
Muffins are a 'quick bread', meaning chemical leaveners do the work instead of yeast. The fiber in oats and density of chestnuts make this more substantial than a standard cupcake—ideal for breakfast. The secret is the 'two-bowl' method: wet and dry ingredients meet only briefly to avoid a rubbery texture.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 12 servings
🔥 Calories 180 kcal
🌍 Cuisine International, Healthy

Ingredients

Equipment Needed

  • Muffin Tin
  • Paper Liners
  • Two Mixing Bowls
  • Spoon or Ice Cream Scoop

Allergen Information

⚠️ Wheat
⚠️ Egg

Instructions

1 ✓

Preheat oven to 350°F and line muffin tin with papers.

Tip: A hot oven is crucial for the baking powder to activate and create that nice dome.
2 ✓

In one bowl, mix dry ingredients: flour, oats, baking powder, salt.

Tip: Premixing ensures the leavening agent is evenly distributed.
3 ✓

In another bowl, mix wet ingredients: eggs, chestnut puree, oil, milk.

Tip: The fat coats the flour particles later, ensuring a tender crumb.
4 ✓

Pour wet into dry and fold gently. DO NOT mix until smooth! It should be lumpy.

Tip: The 'Muffin Method' relies on minimal handling. Overmixing creates tough, bread-like muffins.
5 ✓

Fill cups 3/4 full and bake for 20-25 minutes.

Tip: Use a toothpick to check for doneness.

Recipe FAQ

Why are they flat and dense?
Overmixing. Muffin batter should remain lumpy. If you mix it smooth, you develop too much gluten.
Why did they stick to the paper?
Not enough fat in the batter, or you tried to peel them while hot. Wait until they cool.

Ingredients

  • 1 cup Quick Oats
  • 1 1/4 cups All-Purpose Flour
  • 7 oz Chestnut Puree
  • 2 large Eggs
  • 1 tsp Baking Powder
  • 1/3 cup Vegetable Oil (or melted butter)
  • 1/2 cup Milk
  • 1 pinch Salt