Fill the freezer with this super easy spiced muffins recipe

Posted in Recipes.

A recipe that will make over a dozen lunch box sized muffins and freezes perfectly? You’ve got it!

Not too sweet and loaded with dietary fibre, this muffin recipe uses rolled oats and silky buttermilk for a delicious crumb. A wonderful ‘base’ recipe, you could easily add diced fruit, berries, nuts or choc-chips if it’s a little too plain to pass the kid test.


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  • Makes : 12
  • Prep time : 15 mins
  • Cooking time : 20 mins

Easy spiced muffins ingredients

  • 2 cups traditional rolled oats
  • 2 cups buttermilk
  • 2 cups plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1½ teaspoons nutmeg
  • 1 cup brown sugar
  • 2 eggs
  • 230g butter, melted
  • 1 teaspoon vanilla paste


  • Combine the rolled oats and buttermilk in a bowl. Let soak at room temperature for 30 minutes. Preheat the oven to 175°C and fill a 12 cup muffin tray with paper liners.
  • In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  • Once your oats are nice and gluggy soft, stir in the brown sugar and eggs.
  • Add the melted butter and vanilla to oat mixture and stir until combined.
  • Add the flour to the oat mixture and stir in until just combined.
  • Fill each muffin case two thirds full. Bake for 15 to 20 minutes or until a skewer comes out clean when inserted into the centre of muffin. Repeat with remaining mixture.


  • Muffins are perfect served warm or cold. For the record, you’re going to want to try one warm with a generous helping of salty butter. Trust me.

Browse our recipe section for more great meal ideas and treats to try. 


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