Oatmeal Pie Muffins

Posted on Posted in breads, dessert, oats, pecanless

I first saw these muffins on Southern Plate under the name of Pecan Pie Muffins, and I was planning on making them since they only required 5 ingredients (4 if you subtract the nuts). Then, the other day, I spotted more pecan pie muffins on Bake at 350 and knew that that was a sign to finally make these.

Well, as many of the regulars of my blog know, I abhor nuts of any kind, so I usually solve the problem by making nut desserts without nuts, as I’ve done with my Pecanless Pie Tarts or Cinnamon Swirl Bread.

I thought over and over about making these muffins without nuts, and it seemed like it wouldn’t taste right. So, in order to retain some of that “meatiness” in the muffin, I added oats in place of pecans, and they came out perfectly!
These are so quick to make that I had halved the recipe and then decided to make another half portion, since I wanted a full dozen. You need only one bowl, and you don’t need to use a mixer.
Make these promptly; they will take only a few minutes!

Oatmeal Pie Muffins
(sounds better than Oat Pie Muffins or Oat Muffins)

adapted from Southern Plate and
Bake at 350 (the latter got the recipe from Make Ahead Meals)

2/3 cups melted butter (Southern Plate’s recipe calls for 1/2 cup of butter)
1 cup brown sugar
1 cup oats
1/2 cup flour
2 eggs, room temperature

Preheat the oven at 350 degrees F. Spray the muffin pan with Baker’s Joy (I love this stuff), cooking spray, or butter.

Melt the butter, and set aside. In a medium-sized bowl, put in the rest of the ingredients. Add the melted butter. Do not overmix. Spoon the mixture in the muffin pans. Bake for 18-20 minutes.

Store: When the muffins are completely cool, place them in a freezer bag, and freeze them for up to 2 months!

Copyright – Memoria James – http://www.mangiodasola.com

Memoria James

0 thoughts on “Oatmeal Pie Muffins

  1. Oh my, Memoria, these muffins look so delectable, and the recipe seems so simple that there is no way that even I can mess them up! I am going to bake up a batch of these so that whenever I want a quick breakfast in the morning, I can grab one of these muffins on my way to work–no muss, no fuss! However, if you don't mind, I am going to make one little variation–I am going to add walnuts–gotta love me :o)

  2. very cute! I like bite sized versions of all desserts. I LOVE pecan pie, so I think I will try this with the nuts. Thanks! How's the paper going?

  3. I just found this on Pinterest, and can't wait to try the recipe! I'm a little confused. You mentioned you halved the recipe; does the recipe you listed above make 1 dozen? I'm assuming it does, but the ingredient amounts seem small, so I just wanted to be sure. Then again, I guess the amounts would seem small because they're mini-muffins? Thanks, and thanks for sharing! 🙂

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