Honey and oat muffins

Written by Catherine Saxelby on Thursday, 26 February 2009.

  • Ready In: 35 minutes
  • Prep Time: 10 minutes
  • Cooking Time: 25 minutes
  • Serves: 12 muffins
Honey and oat muffins

I love these quick healthy muffins with extra oats added. Great for a mid-morning snack or a healthy lunch box.

Cook's tip:
Over-mixing the batter will cause your muffins to be dry and rubbery. Use milk in place of buttermilk if preferred. These muffins are best served warm.


  • oil spray
  • 1½ cups self-raising flour
  • 1 cup wholemeal self-raising flour
  • 1 cup caster sugar
  • 1 cup rolled oats
  • 90g butter or margarine
  • ¼ cup honey
  • 1¼ cups buttermilk
  • 1 egg, lightly beaten

Nutrition per serve

Based on using butter, each muffin contains 1271 kilojoules (303 calories), 9g fat (including 2g saturated fat), 50g carbohydrate (including 25g sugars), 3g fibre and 266mg sodium. Read our nutrition rating system.


1. Preheat oven to moderate 180oC (350oF). Lightly spray a 12 hole muffin pan with oil.

2. Sift flours into a large bowl. Stir in sugar and ¾ cup oats.

3. Melt butter and honey together in a small saucepan. Cool slightly. In a jug, combine buttermilk and egg and add cooled butter and honey.

4. Make a well in the centre of the dry ingredients. Add buttermilk mixture all at once. Mix lightly, until just combined.

5. Spoon mixture evenly into recesses in the prepared pan. Sprinkle with the remaining oats.

6. Bake 20-25 minutes, until cooked when tested. Cool in pan 5 minutes. Transfer to a wire rack to cool completely.