Welcome to the Circle B Kitchen! 
We love that you're here and hope you'll browse the site and grab some recipes.  
The Circle B Kitchen has been blogging since September, 2009.  We have loads of recipes and thoughts on food to share in the coming weeks and months, so come back and check in often!  We love hearing from you and hope you'll leave a comment or shoot an email our way.  Whether you have questions about a recipe or the site in general, please let us know...    Contact me at      pberry@circle-B-kitchen.com

Find a Circle B Kitchen Recipe 

And just in case you were wondering...



Our oldest daughter, Erin, has been riding, training and showing horses since she was a teenager.  She graduated from Colorado St. University with a degree in Equine Science and is now Financial and Administrative Manager for HETRA (Heartland Equine Therapeutic Riding Association), which provides therapy through horseback riding for children and adults with disabilities such as cerebral palsy, spina bifida, muscular dystrophy, cystic fibrosis, brain tumors, head injuries, blindness, autism, and strokes.  For more information or to donate to this amazing cause, please visit http://www.hetra.org/ .



« Albondigas Soup | Main | Tasty Turkey Meatloaf »

Oatmeal Crumble Muffins

Every now and then I get sort of crazy excited about a recipe, and this is one of those times.  I know, I know, it’s just a muffin, but if you’re like me, and you enjoy your oatmeal in muffin form, you might just be a tad excited about this too.

I came across the original recipe here on 101 Cookbooks (I love Heidi’s recipes).  These are easy muffins to make and I love the crumble topping.  The big drawback for me was all the butter.  There was close to a whole cup of butter (7/8 of a cup to be exact) in the recipe (yikes!), and I would have liked to taste the oatmeal a little more.

So I decided to make these again and cut out the butter altogether.  Brave, huh?  Well, they came out beautifully, let me tell you, and the flavors and texture brightened up immensely.  I think all the butter was just weighing ‘em down.  I also added raisins cuz I love ‘em in my oatmeal.

So how did I get away with this, you ask? Well, instead of butter, I substituted ¼ cup of coconut oil and replaced the rest of the butter with applesauce.  I’ve been reading quite a bit lately about the health benefits of coconut oil and when I saw this jar of it at Trader Joe’s, I decided to give it a try.  Awesome stuff!  If you don’t have Trader Joe’s near you, then most health food stores are going to carry this.  Just make sure you buy “virgin” coconut oil.  That means it hasn’t been processed… no hydrogenation.  It makes a really great moisturizer too.  But if you don’t want to use coconut oil, just use butter… it only takes ¼ cup.


The thing that most amazed me about these muffins was how much more I enjoyed them after cutting out all the butter.  I’m not sure it was psychological, but the Husband agreed with me… this version was not only lighter and fluffier, but it was nice to taste the oatmeal.  There was also a faint hint of coconut and a nice apple nuance from the applesauce.  So there you have it, people…. A tasty, oatmeal-y oatmeal muffin that you can enjoy - no regret, no remorse.  You’re welcome.  Here's the recipe...

Oatmeal Crumble Muffins

Click here for a printable recipe

Adapted from a recipe by Heidi Swanson, 101 Cookbooks

These are the most amazingly delicious muffins...moist, flavorful and very low in fat.  The original recipe from 101 Cookbooks called for almost a whole cup of butter, and I thought that made them rather heavy and masked the oatmeal flavor I was looking for.  So I omitted the butter and substituted 1/4 cup of coconut oil and a little over 1/2 cup of applesauce.  The resulting muffin is light, fluffy and full of oatmeal flavor. Soooo good!

Crumble topping:
3/4 cup flour (I used ½ cup all purpose flour and ¼ cup whole wheat flour)
1/2 cup rolled oats
1/2 cup brown sugar
1/2 teaspoon fine grain sea salt
1/3 cup butter, melted

Muffin batter:
1 cup rolled oats (not quick oats)
1 ½ cups unbleached all purpose flour (I used 1 cup A-P flour and ½ cup white whole wheat flour
1/2 - 3/4 cup raisins
1/2 teaspoon baking soda
1/2 teaspoon fine grain sea salt
1/4 cup coconut oil or unsalted butter, melted
½ cup unsweetened applesauce (I used just a little over 1/2 cup)
½ cup brown sugar
1 ½ cups plain yogurt 
2 large eggs, whisked

Preheat oven to 350F  

For the crumble topping:
Use a fork to combine the flour, oats, sugar, and salt in a bowl. Stir in the melted butter. Divide the mixture into three portions, and use your hands to form into three flat-ish patties. Place the patties on a plate in the freezer for about ten minutes.

Grease a standard-sized muffin tin with cooking spray or butter.

For the muffins:
 In a medium bowl combine the oats, flours, baking soda, and sea salt. Set aside.

Melt the coconut oil or butter in a small saucepan. Remove from heat and stir in the sugar. Whisk in the yogurt, and then the eggs. Pour the wet ingredients over the dry and stir just until combined. Do your best to avoid over mixing.

Divide the batter between the 12 muffin cups. Pull the crumble from the freezer and break it up into small and medium pieces. Sprinkle the top of each muffin with the crumble, place the muffins in the oven and bake 30 - 35 minutes or until tops are golden and a toothpick comes out clean. Let cool just a minute or so, then turn out onto a cooling rack.

Makes 1 dozen muffins.

Click here to ask a question or leave a comment

Reader Comments (10)

These look amazing! Can't wait to try them! I'm curious about the coconut oil.

March 2, 2012 | Unregistered CommenterAngie

Oh, my. I know what I'm having for breakfast tomorrow morning! I really like how you made these low cal. I might try using applesauce for all the butter. Thanks!

March 2, 2012 | Unregistered CommenterRita

I was thinking of trying that next time, too, Rita. Let me know how that comes out!

March 2, 2012 | Registered CommenterPatrice Berry

These muffins look de-lish! I've been looking for a low fat muffin to make for this weekend. I'll definitely be making these. What a great recipe!

March 2, 2012 | Unregistered CommenterGayle

I love oatmeal anything and would absolutely love it in a muffin. Especially one with a crumble topping. Thanks for the great recipe!

March 2, 2012 | Unregistered CommenterJenny B

I've been reading about coconut oil too and it sounds intriguing. Might have to buy some and try it. I've heard it 's really good for your skin and hair.

March 2, 2012 | Unregistered CommenterCarolyn

I think it's pretty amazing stuff, Carolyn. Of course there's a lot of hype out there and you can't believe everything you read, but I love cooking with it and it really is great as a moisturizer for your skin and hair.

March 2, 2012 | Registered CommenterPatrice Berry

These muffins are so good! I made some over the weekend and everyone loved them! I didn't have coconut oil, so used 1/4 cup of butter and applesauce. Fabulous! Thanks for the great recipe.

March 5, 2012 | Unregistered CommenterJennie B

Just letting you know that I made these last weekend and they were fabulous! Thanks for the great recipe! I'll be making these again.

March 7, 2012 | Unregistered CommenterGayle

Thanks for letting us know, Gayle! So glad you liked them.

March 7, 2012 | Registered CommenterPatrice Berry

PostPost a New Comment

Enter your information below to add a new comment.
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>