These Candied Ginger and Oatmeal Muffins combine the goodness of oatmeal, whole wheat flour, and candied ginger. 

The candied ginger adds just the right amount of spiciness to these muffins. Along with the rolled oats, I used a combination of white whole wheat flour and "regular" whole wheat flour.

White whole wheat flour has milder, sweeter flavor than "regular" whole wheat, and it is lighter in color. Rest assured, you still get all of the whole grain in this flour.

The muffins are super tender and slightly sweet. They are wonderful for breakfast or a treat with your midmorning coffee. Best of all, they are super easy to make.

These candied ginger and oatmeal muffins are also perfect to make ahead. You can individually wrap these in plastic wrap, place them in a freezer bag, and keep them in the freezer for up to 30 days. Thawed, they are just as good as fresh.

If you like candied/crystalized ginger, you should try this recipe for Homemade Gingersnaps. Three kinds of ginger. Amazing.

It's Muffin Monday! After the recipe, be sure to check out the links to more tasty muffins from my fellow Muffin Monday bakers.

Candied Ginger and Oatmeal Muffins

Candied Ginger and Oatmeal Muffins combine the goodness of oatmeal, whole wheat flour, and candied ginger.

Ingredients

• 1 cup (4 ounces) white whole wheat flour
• scant 1/2 cup (1 5/8 ounces) whole wheat flour
• 3/4 cup (2 5/8 ounces) rolled oats (not quick cooking)
• 3/4 cup (5 5/8 ounces) packed brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup + 2 tablespoons (9 ounces) milk
• 1/4 cup (1 3/4 ounces) vegetable oil
• 2 large eggs
• 1 tsp vanilla
• 1/2 cup (3 1/4 ounces) diced crystalized ginger

Instructions

1. Preheat the oven to 400 degrees F, and line a 12 cup muffin pan with paper liners. Lightly spray the liners with spray oil.
2. In a medium bowl, whisk together the flours, oats, brown sugar, baking powder, and salt.
3. In another medium bowl, mix together the milk, oil, eggs, and vanilla.
4. Add the wet ingredients into the dry ingredients, and stir gently, until just combined. Stir in the ginger.
5. Evenly divide the batter among the muffin cups. Bake for 20 minutes, until a toothpick inserted in the center comes out clean.
6. Cool for 5 minutes in the pan, and then transfer to a wire rack to finish cooling.

Yield: 12 muffins
Prep Time: 10 mins.

Cook time: 20 mins.
Total time: 30 mins.
Adapted from King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains

• Apple Crisp Muffins from Making Miracles
• Candied Ginger and Oatmeal Muffins from Karen's Kitchen Stories
• Carrot Muffins from Passion Kneaded
• Double Corn Muffins from A Day in the Life on the Farm
• Golden Beet Muffins with Caramel and Chocolate from Farm Fresh Feasts
• Orange and Plum Muffins from Food Lust People Love

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.

Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.