Honey Oat Muffins

I once won $30 from Amazon and proceeded to put the money towards a salad spinner.

“Why would you waste your money on a silly gadget like that?” my then roommate asked me.

My parents own a salad spinner and it has always been one of my favorite kitchen conveniences. Who likes a soggy salad? I never could convince my roommate of its importance, but then again, she always tried to convince me that food processors were pointless too. Sorry, but with the amount of hummus I churn out of my kitchen, a blender just won’t cut it.

Lately, my salad spinner has proved to be even more important, as its outer layer has become my primary mixing bowl when baking. If nothing else, college teaches you how to improvise, especially when you’re a cook in an ill-equipped kitchen.

Improvise, I did not when it came to this recipe. For once, I had all of the ingredients for a last minute recipe that sparked my interest. A list of healthy components put together by a guest chef of the White House, I knew this one would be a winner.

Just slightly sweet with a flavor that almost reminds me of corn bread (although there’s no semblance of corn in here), these are the perfect breakfast or snack, served warm with a smear of butter. Enjoy.

Honey Oat Muffins

Yield: Makes 12 muffins

slightly modified using all WW flour via Food & Wine


  • -3/4 cup old-fashioned rolled oats
  • -1 1/2 cups white whole-wheat flour
  • -2 tsp. baking powder
  • -1 1/2 tsp. baking soda
  • -1/2 tsp. ground cinnamon
  • -1/2 tsp. ground coriander
  • -3/4 tsp. salt
  • -1/2 cup + 2 Tbsp. honey
  • -1/2 cup buttermilk (or [soy]milk mixed with 1/2 Tbsp. lemon juice)
  • -1/2 cup canola oil
  • -2 large eggs


  1. Preheat the oven to 375°. Coat a 12-cup muffin pan with cooking spray. In a large bowl, mix the oats with the whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, coriander and salt.
  2. In another bowl, whisk the honey with the buttermilk, canola oil and eggs. Pour the honey mixture into the dry ingredients; mix just until combined.
  3. Spoon the batter into the prepared muffin cups and bake for about 18 minutes, until they're golden and a toothpick inserted into the center of the muffins comes out clean. Let the muffins cool in the pan for about 5 minutes, then transfer them to a rack. Serve warm or at room temperature.

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No Comments

  • Reply
    Debby Carroll
    May 24, 2012 at 9:06 am

    Sounds good but did I miss something here? Baking temperature and time in oven?

  • Reply
    May 24, 2012 at 12:51 pm

    I don’t like soggy salad, but I haven’t had a spinner since I was about 9 :D. That looks so great, honey and oats are a great combination :).

  • Reply
    Sarah @ DesignerDishes
    May 25, 2012 at 7:40 am

    A friend of me had the exact same reaction on seeing my salad spinner! But I love mine and it has pride of place in my cupboards.

  • Reply
    May 25, 2012 at 4:00 pm

    These muffins look like the perfect warm and cozy treat! I’ll have to try them 🙂 Thanks for the idea.

  • Reply
    May 27, 2012 at 9:44 am

    Oh these sound like the perfect muffin! Good as an accompaniment or all my its lonesome =)

  • Reply
    Hannah (BitterSweet)
    May 28, 2012 at 4:03 pm

    These muffins look like pure comfort food- There’s something so homey and familiar about them, but they’d still be a special treat. Makes me realize that it’s been far too long since I last made muffins of any sort.

  • Reply
    Andi Houston
    May 29, 2012 at 8:47 pm

    I just made these exactly like the recipe and they came out weird and dry. Is it really supposed to be 2 tsp baking powder AND 1 1/2 tsp baking soda?

    • Reply
      Grace Dickinson
      May 29, 2012 at 8:50 pm

      Sorry to hear that. Yes, it’s a Food & Wine magazine recipe so the measurements are correct. Perhaps they were left in the oven a tad too long, and make sure you remove them from the tin right away and cool on a rack.

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