Breakfast

Overnight Oatmeal Muffins is for Breakfast.

Overnight Oatmeal Muffins takes several minutes to prepare.

Overnight Oatmeal Muffins takes several minutes to cook.

Overnight Oatmeal Muffins makes 24 servings.

The ingredients for Overnight Oatmeal Muffins are:

1 cup regular oats
2 cups low-fat buttermilk
1 2/3 cups whole wheat flour
3/4 cup packed dark brown sugar
2 tablespoons canola oil
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, lightly beaten
1/2 tsp cinnamon
Cooking spray

Optional - 1 cup fresh blueberries

Here is how you make Overnight Oatmeal Muffins:

Combine oats and buttermilk in a medium bowl; cover and refrigerate overnight.Preheat oven to 350?.Lightly spoon flour into dry measuring cups; level with a knife. Place buttermilk mixture, flour, and next 7 ingredients (flour through cinnamon) in a large bowl; beat with a mixer at medium speed until smooth. Fold in blueberries, if using.Spoon 1/4 cup batter into each of 24 muffin cups coated with cooking spray. Bake at 350? for 15 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.Serving Size: Makes 24 muffinsNumber of Servings: 24Recipe submitted by SparkPeople user KLWOZNIAK.

The nutritional information for Overnight Oatmeal Muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 76.1

• Total Fat: 2.2 g
• Cholesterol: 17.0 mg
• Sodium: 111.2 mg
• Total Carbs: 12.0 g
• Dietary Fiber: 1.4 g
• Protein: 2.9 g