um, YUM!
these delightful rings of goodness are the perfect after school snack.
a friend shared this muffin recipe with me, which she got from the food network.uk and, as usual i made the recipe my own with a few changes!
INGREDIENTS:
2 cups rolled oats
1 1/2 cups whole milk
1 1/2 cups flour
1 tblsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1/2 cup light brown sugar
1/2 cup unsalted butter
1 tsp vanilla
3/4 cup frozen blueberries
INSTRUCTIONS:
1. preheat oven to 400F. grease your donut pans. i just use butter.
2. mix oats and milk in a medium-sized bowl. in a large bowl, mix together the dry ingredients, making a well in the center. stir in the liquid ingredients and the oatmeal mixture until just combined. be careful not to over mix!
3. fill donut molds to the top, and bake for 16-18 minutes until golden brown. do not over bake!
4. let cool and enjoy!
the donut pans by wilson’s are so awesome and make simple muffins into something extra fun! i bought ours from the bulk barn at $9.99 each!
my kids LOVED these donut muffins!
Oh my, these look so delicious (and nutritious too). Do you use whole wheat flour with these? I think that would bump up the nutritional value too.
Thanks for sharing and wishing you a lovely day.
xoxo
Jennifer | The Deliberate Mom recently posted…Becoming The Deliberate Mom That I Want To Be
hey hey jennifer! i didn’t use whole wheat flour, although, yes you could. i often bake with whole wheat, but just didn’t have any my pantry! haha!
thanks for stopping by!
xo
I made these this morning with my four year old. It was an easy recipe to do! My batter was very dry, more like a thick cookie dough, but they cooked up fine. I only have one donut pan, so I made 6 donuts and 12 muffins. I did use 1/2 cup whole wheat flour and 1 cup white flour, so that could have affected the dryness a bit. You didn’t specify, but I melted the butter since there really wasn’t any other liquid (the milk had absorbed into the oats). Yummy! Thanks for another recipe for the donut pan!
Made these with my kindergartner this morning and we loved them. Subbed unsweetened applesauce for the butter and used light vanilla Silk instead. Ended up being around 150 cals each. So delicious! Thank you!
Oh I love these and want to make them for my kids!! They would be thrilled 🙂
Love those donut pans but hardly use them. What a fun treat!
I was wondering if I could substitute almond flour and how much? Would Splenda or agave substitute for the brown sugar? As a diabetic I would like to find an alternative for the sugar and still have the product bake up well.
Thanks,
Robin
hi robin! i am not sure about using almond flour or the splenda. i think using unsweetened apple sauce as a sugar substitute might be better, but i’m not sure. sorry… not very helpful! XO
Does anyone know if these delicious Blueberry Oat donuts freeze ok??
hi lany!
i’ve never actually frozen any as my kids just gobble them up! they may dry out a bit, but if you toast to thaw them and add some cream cheese or butter, i bet they’ll be awesome!
let me know how they freeze if you try it!
XO
When you say Rolled Oats…. I have quick oats in my pantry will those work?
I don’t have a donut pan… Will this make a good muffin?
yup, i think they should be delicious muffins! enjoy!
Found your recipe through pinterest. First time I’ve left a comment on a blog! 🙂 LOVE this recipe! So easy, ingredients I always have on hand, my kids love blueberries, and despite not having donut pans, these work SO easily in muffin tins or a 9×13 pan! And I can always throw other fruit or bananas in too. Thanks for sharing!!! 🙂
Is the butter melted? When does it go into the recipe? Thanks!!
I substituted gluten free baking flour for regular flour, Splenda brown sugar blend for regular brown sugar, lactaid fat free milk for whole milk, unsweetened applesauce and a mashed banana for the butter. Next time I will use my food processor to grind up the oats first and add some protein powder to make these even better. Thanks for the recipe! Love these!
I made mine with gluten free flour, Almond milk and blackberries(all I had on hand).
I made these so my son with multiple food allergies could enjoy something yummy. I used a gluten free flour blend, rice milk and coconut oil instead of butter. I forgot to add xanthan gum and will do so then next time I make them. He loved them and I enjoyed them as well. It makes me happy to see him so excited that he can have a treat that is safe for him. Thank you!
aw, amy that’s so great that this wee recipe inspired you to create something yummy for your son! what i discovered that you can really add or change the ingredients to your need or tastes. we’ve tried different fruits, seeds, and nuts!
thanks for coming by!
I’m *trying* to eat healthier snacks, and this might be a perfect alternative! Thank you! It seems like I’ll run to the store tomorrow to buy a donut pan… LOL
What was the total calorie count on the original recipe?
talia, i have no idea about the calorie count. sorry.
Sounds good….same question as the one that was not answered….do you melt the butter?
sorry carol for my tardy response, i’ve had issues with my comments section!
yes, i melt the butter a little before mixing it in. i find it combines easier. hope this helps and thanks for stopping by!
Hi, I have a doubt where do yo put the buttter, I mean in what moment of the process ? And i love love love the recipe 🙂
I had the same questions as well, I added my butter (melted) along with the wet ingredients. Just a tip, I had trouble with them staying whole and together the first time, so I added one egg. It REALLY helps.