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Serve these muffins warm or at room temperature. They pair well with a spread of nut butter or yogurt. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. For longer storage, freeze the muffins individually wrapped and thaw as needed.
Variations:
Substitute the mixed nuts with seeds like pumpkin or sunflower for a different crunch.
Add dried fruits such as raisins or cranberries for extra sweetness.
Use plant-based milk like almond or oat milk for a dairy-free option.
Include a handful of shredded coconut or dark chocolate chips for added flavor.
FAQ:
Can I use quick oats instead of rolled oats?
Quick oats can be used but may result in a softer texture. Rolled oats provide better structure.
Are these muffins gluten-free?
Oats are naturally gluten-free but ensure to use certified gluten-free oats if you have gluten intolerance.
Can I make these muffins vegan?
Yes, replace eggs with flax eggs and use a plant-based milk to make them vegan-friendly.
How should I reheat the muffins?
Warm muffins in a toaster oven or microwave for 20-30 seconds before serving.
Can I prepare the batter in advance?
It’s best to bake immediately for optimal texture, but the batter can be stored in the fridge for up to 24 hours.
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