20-Minute Buttermilk-Oat Muffins

buttermilk-oat muffins

I’m a little embarrassed to actually call this a “recipe”, because I basically just dressed up a box of Kodiak cake mix. But I wanted to share it with y’all because these buttermilk-oat muffins only take 20 minutes to make. Plus, they actually turned out pretty dang good.

I was inspired to make these little muffins after eating a buttermilk-oat muffin at a local coffee shop near me. The muffin wasn’t overly sweet, and it was hearty without being too “healthy” tasting. It was the Goldilocks of muffins—it was juuussst right.

I was craving carbs (and thinking about those muffins) one morning. Since I didn’t feel like driving across town to that coffee shop, I decided to make some pancakes from a box. It was fate. I looked on the back of my Kodiak cake mix and saw there was a muffin recipe. I tinkered with it a bit, and came up with these guys.

If you’re looking for a super-sweet muffin (like chocolate chip or blueberry), these probably won’t be your jam. You could always add more sugar, but I think they’re quite delicious as-is. The bananas and whole grains add fiber (which keeps you full), while light brown sugar rounds out the tangy buttermilk flavor. And the crumbly oat topping adds great texture.

These buttermilk-oat muffins would be delicious with a cup of coffee, served at brunch, or made in advance for your weekday breakfast.

buttermilk-oat muffins

Buttermilk-Oat Muffins

These buttermilk-oat muffins would be delicious with a cup of coffee, served at brunch, or made in advance for your weekday breakfast. 

Ingredients

  • 2 cups Kodiak Cakes Buttermilk Flapjack and Waffle Mix
  • 1 cup low-fat buttermilk
  • 2 eggs
  • 3/4 cup light brown sugar, divided
  • 1/3 cup unsalted butter, softened and divided
  • 2 very ripe bananas, mashed
  • 1/2 cup quick-cooking rolled oats
  • 1 tsp. vanilla extract (or vanilla bean paste)

Instructions

  1. Preheat oven to 350 degrees.

  2. In a mixing bowl, combine mix, buttermilk, eggs, 1/2 cup lightly packed light brown sugar, 1/4 cup softened butter, and bananas.

  3. Fill greased muffin cups about 3/4 way full.

  4. In a separate bowl, combine oats, remaining 1/4 cup brown sugar, and remaining butter. Mix with clean hands until you form a crumble. 

  5. Crumble mixture on top of muffins (about 1 tbsp. per muffin). Bake for 15-20 minutes, or until muffins are golden brown.

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