These muffins are my favorite for two reasons. First, they are very, very moist with a tender crumb. Second, they have a substantial texture due to the oatmeal and pecans. They are absolutely scrumptious and are a wonderful recipe to make early in the week for breakfasts or school lunches.
Since the recipe only makes one dozen regular muffins, I sometimes double the recipe and freeze half. To reheat from frozen, simply pop into the microwave for about one minute.
Since the muffins contain oatmeal and nuts, they have a fair amount of fiber. (If I recall correctly, this recipe is a weight watcher’s low points recipe.) Low points or not, these muffins are yummy, filling, and a good dose of much needed fiber. One of my family’s favorites, your family will surely enjoy these too.