Very moist and loaded with protein and fiber rich oats
2 c. rolled oats (not quick oats)
2 c. low-fat buttermilk
2 c. unbleached all-purpose white or whole wheat flour
2 t. baking powder
1 t. baking soda
1 t. salt
2-3 t. cinnamon
1 t. - 1-1/2 t. nutmeg
1 c. packed brown sugar
2 eggs
1 c. (2 sticks) butter, melted & cooled
1 t. pure vanilla
chopped nuts (walnuts or pecans)
raisins
chocolate chips
In a large bowl, stir together oats and buttermilk. Allow to sit at room temperature for 30 minutes to 1 hour.
Whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg; set aside.
After oats have finished soaking, stir in brown sugar and eggs in the oatmeal/buttermilk mixture. Mix in melted butter and vanilla. Blend in flour mixture and optional add-ins (if using); stir just until combined.
Line 24 muffin cups with paper liners or spray with a non-stick cooking spray. Evenly divide batter among muffin cups.
Bake at 400 degrees for 20-25 minutes or until tops of muffins are golden brown and toothpick inserted into center of muffin comes out clean. Check after 15 minutes.
Cool muffins a few minutes in pan before removing to wire cooling rack to finish cooling completely.