Soaked Grain Muffins or Quick Bread

Experience the wholesome goodness of Soaked Grain Muffins or Quick Bread, a versatile recipe that brings out the best in whole grains through a simple soaking process. Perfectly blending whole wheat flour and rolled oats with the tangy richness of buttermilk, this recipe enhances both flavor and digestibility, creating light, fluffy muffins or a moist, tender loaf. Sweetened naturally with honey or maple syrup and spiced with a hint of cinnamon, these baked treats are as nourishing as they are delicious. Customizable with mix-ins like chopped nuts, dried fruit, or chocolate chips, they’re ideal for breakfast, brunch, or a snack on the go. With minimal prep time and a cozy homemade feel, this recipe will quickly become a family favorite.

Nutriscore Rating: 58/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 8

Ingredients

• 1 cup whole wheat flour
• 0.5 cup rolled oats
• 1 cup buttermilk (or plain yogurt diluted with water)
• 0.25 cup unsalted butter, melted
• 0.25 cup honey or maple syrup
• 1 large egg
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 0.5 cup optional mix-ins (e.g., chopped nuts, raisins, chocolate chips)

Directions

Step 1

In a medium mixing bowl, combine the whole wheat flour, rolled oats, and buttermilk. Stir until fully moistened. Cover the bowl and let it sit at room temperature for 8-12 hours (overnight).

Step 2

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease a loaf pan if making quick bread.

Step 3

In a small bowl, whisk together the melted butter, honey (or maple syrup), egg, and vanilla extract until smooth.

Step 4

In a separate small bowl, combine the baking powder, baking soda, salt, and ground cinnamon.

Step 5

Add the wet ingredients (butter mixture) to the soaked flour mixture and stir gently to combine.

Step 6

Sprinkle the dry ingredients (baking powder mixture) over the batter and fold together just until incorporated. Do not overmix.

Step 7

If you’re using mix-ins (e.g., nuts, raisins, chocolate chips), gently fold them into the batter.

Step 8

Divide the batter evenly among muffin cups or pour it into the prepared loaf pan.

Step 9

Bake in the preheated oven for 18-22 minutes if making muffins, or 35-40 minutes if making quick bread. A toothpick inserted into the center should come out clean.

Step 10

Allow the muffins or bread to cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely.

Step 11

Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.

Nutrition Facts

Serving size	(714.2g)

Amount per serving	% Daily Value*
Calories	1987.7

Total Fat 95.0g	0%
Saturated Fat 46.7g	0%
Polyunsaturated Fat 2.0g
Cholesterol 358.7mg	0%
Sodium 2089.0mg	0%
Total Carbohydrate 251.3g	0%
Dietary Fiber 27.6g	0%
Total Sugars 110.2g
Protein 46.3g	0%

Vitamin D 180.8IU	0%
Calcium 481.6mg	0%
Iron 10.0mg	0%
Potassium 1558.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.8%

Protein: 9.1%

Carbs: 49.1%