Honey Lime Oat Muffins

"Simply luscious. This recipe is from a newspaper; on the back of the clipping is a partial television schedule that leads me to believe it is about 20-years-old...that and the dark tan color and crumbling edges. So it's either from central Illinois (Champaign-Urbana) or from Baton Rouge, Louisiana. Note that microplane graters have made this recipe a lot easier! The glaze supposedly is optional, but NOT in my opinion."
photo by Outta Here photo by Outta Here
photo by Outta Here
photo by averybird photo by averybird
photo by Starrynews photo by Starrynews
photo by Boomette photo by Boomette
Ready In:
12 muffins




  • Preheat oven to 375 degrees F.
  • Line 12 cup muffin tin with paper cups.
  • Combine oats, yogurt, honey, milk, butter and lime peel in large bowl; mix well and let sit for 10 minutes.
  • Combine dry ingredients, mixing well (or sifting to mix well).
  • Stir egg whites into the oats mixture until well blended.
  • Add flour mixture to oats; mix just until dry ingredients are moistened.
  • Fill muffin cups almost full.
  • Bake in preheated oven 20 to 24 minutes or until light golden-brown.
  • Let muffins sit a few minutes then remove from pan and cool slightly.
  • For glaze, combine powdered sugar, lime juice and lime peel in a small bowl.
  • Dip muffin tops in glaze and let cool completely.

Questions & Replies

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  1. murraylwc
    Excellent and nutritious but the lime topping is a must! Very delicious and also a great dessert with overran or cream. Loved them!!!
  2. Sydney Mike
    These are wonderful tasting muffins! Love the taste of lime, & I'm with you ~ The glaze should NOT be optional! For us, that was what really made these special & with a more intense lime flavor! I definitely look forward to make these again! Thanks for sharing the recipe! [Made & reviewed in I Recommend recipe tag]
  3. averybird
    Very tasty and unique muffins- the lime flavor was great. I added 1 whole egg per other reviews but my muffins were a little heavy, so I think I'll try the egg whites next time as the recipe states. Also I suggest diluting the glaze with a little milk to make it more liquid for dipping. The first two muffins I dipped came out like cupcakes with frosting- WAY to sweet. But once I thinned the glaze, things were just right. I can also say these muffins freeze well. Thank you! {Made for the I Recommend Tag}.
  4. Starrynews
    Nice blend of flavors in these muffins! I omitted the salt and used a whole egg instead of two egg whites. Thanks for sharing!
  5. Sonya01
    What a wonderful muffin. Healthy too. Every one that has tried them love them. Made for RECIPE SWAP #26 - March 2009 in the Aust/NZ forum.


  1. Boomette
    At first I wasn't sure to to the icing. But I did it and I'm glad I did. The muffins are moist. I used vegetable oil instead of butter. No salt. And 1 egg instead of 2 egg whites. Thanks BarbryT :) Made for Market tag.


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