Oatmeal Muffins Recipe
Oatmeal muffins are a delicious, healthy, and easy-to-make snack or breakfast option. These muffins combine the goodness of oats with a hint of sweetness and can be customized in many ways to suit different dietary preferences or flavor profiles. Whether you’re looking for a quick breakfast or a nutritious snack to enjoy throughout the day, oatmeal muffins are an excellent choice.
This recipe provides a simple, foolproof method for making oatmeal muffins from scratch. We’ll go over everything, from basic ingredients and step-by-step instructions to variations, tips for success, and nutritional information.
Why Oatmeal Muffins?
Oatmeal muffins are packed with fiber, protein, and whole grains, making them a much healthier alternative to traditional muffins, which can be loaded with refined flour and sugar. Oats are an excellent source of soluble fiber, which helps support digestive health, lower cholesterol, and provide sustained energy throughout the day.
These muffins are versatile, so you can experiment with a variety of add-ins like fruit, nuts, and seeds, creating a new flavor every time you bake. They’re also perfect for meal prep, as you can make a batch and enjoy them for several days.
Instructions
Step 1: Preheat the Oven and Prepare the Muffin Pan
Start by preheating your oven to 350°F (175°C). This ensures that the oven reaches the correct temperature by the time you’re ready to bake the muffins.
Next, grease a 12-cup muffin tin with non-stick spray or line it with paper muffin cups. If you’re using a silicone muffin pan, you can skip the greasing, but it’s always good to be safe to ensure the muffins don’t stick.
Step 2: Mix the Dry Ingredients
In a large bowl, combine the rolled oats, all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg (if using), and salt. Stir the dry ingredients together with a whisk or spoon until everything is evenly distributed. This will help ensure that the baking powder and baking soda are evenly spread throughout the batter for even rising.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk together the egg, milk, vegetable oil, vanilla extract, mashed banana, and yogurt. The yogurt adds moisture and a slight tang that enhances the flavor of the muffins, while the banana acts as a natural sweetener.
If you’re adding any optional ingredients like raisins, nuts, or seeds, you can also stir them into this wet mixture, but hold off on the fruit (like berries) to prevent them from sinking during baking.
Step 4: Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the ingredients together with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can lead to dense muffins. It’s okay if the batter is slightly lumpy.
If you’re adding fruit (like blueberries) or additional mix-ins, gently fold them into the batter at this point. If you’re using frozen berries, it’s best to fold them in straight from the freezer to prevent them from bleeding into the batter.
Step 5: Scoop the Batter into the Muffin Pan
Evenly distribute the muffin batter into the muffin tin cups. You can use an ice cream scoop or a spoon to help portion the batter evenly. Fill each muffin cup about ¾ full. If you prefer slightly larger muffins, you can fill them a bit higher.
If desired, sprinkle the tops of the muffins with a little extra brown sugar or oats for added texture and a nice finishing touch. This is optional but can make the muffins look even more appealing.
Step 6: Bake the Muffins
Place the muffin pan in the preheated oven and bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Oven temperatures can vary, so be sure to check the muffins a little early if your oven runs hot.
If you notice the tops browning too quickly before the muffins are done, you can loosely cover them with a piece of aluminum foil to prevent burning.
Step 7: Cool the Muffins
Once the muffins are done, remove them from the oven and let them cool in the pan for 5-10 minutes. Afterward, transfer the muffins to a wire rack to cool completely. This helps to prevent them from getting soggy as they cool.
Oatmeal muffins are best served warm, but they store well at room temperature for a few days. You can also freeze them for longer storage (more on that later).
Tips for Success
1. Don’t Overmix the Batter:
- One of the most common mistakes when baking muffins is overmixing the batter. Overmixing can lead to dense muffins because it develops the gluten in the flour. Mix the wet and dry ingredients together gently until just combined for light and fluffy muffins.
2. Use Ripe Banana for Natural Sweetness:
- The riper your banana, the sweeter it will be. A very ripe banana adds natural sweetness and moisture to the muffins, which can help you reduce the amount of added sugar. If you don’t like banana flavor, you can replace it with applesauce or another fruit puree.
3. Customizing with Add-ins:
- Add-ins are what make these oatmeal muffins so versatile. You can add nuts, dried fruit, or seeds to suit your preferences or to make them more filling. Just be mindful not to overstuff the muffins with too many add-ins, as this can affect the texture of the batter.
4. Don’t Skip the Yogurt:
- The yogurt in this recipe helps create a moist and tender muffin. If you don’t have yogurt, you can substitute it with sour cream or buttermilk, or even a non-dairy alternative like coconut yogurt if you’re following a dairy-free diet.
5. Mix-Ins for Flavor and Texture:
- For more texture and flavor, try adding in some shredded carrots, zucchini, or even a spoonful of peanut butter for extra richness. Keep in mind that shredded vegetables like carrots and zucchini will release moisture into the batter, so you might need to adjust the baking time slightly.
Variations
Here are some fun ways to switch up the flavors of your oatmeal muffins:
1. Blueberry Oatmeal Muffins:
- Fold in ½ cup of fresh or frozen blueberries (or any berry of your choice) for a fruity, antioxidant-packed version of these muffins. You can also sprinkle some raw sugar on top for a nice crunch.
2. Apple Cinnamon Oatmeal Muffins:
- Add ½ cup of finely chopped apples, along with 1 teaspoon of ground cinnamon, for a warm, fall-inspired flavor. These would be delicious with a drizzle of maple syrup on top!
3. Banana Nut Oatmeal Muffins:
- Add ½ cup of chopped walnuts, almonds, or pecans to your muffins for a satisfying crunch and nutty flavor. Banana and nuts go hand in hand, making this a great combination.
4. Carrot Oatmeal Muffins:
- Add ½ cup of shredded carrots to the batter along with a pinch of cinnamon and nutmeg. These muffins make a great breakfast or snack and are even better with a handful of raisins or walnuts mixed in.
5. Chocolate Chip Oatmeal Muffins:
- For a sweet treat, fold in ¼ cup of mini chocolate chips. This turns the oatmeal muffins into a more indulgent snack while still keeping some of the healthy aspects with the oats.
Conclusion
Oatmeal muffins are an easy, delicious, and nutritious way to enjoy a homemade baked treat. The combination of oats, whole grains, and customizable ingredients means you can enjoy a healthier muffin without sacrificing flavor. Whether you’re baking them for breakfast, snack time, or meal prep, oatmeal muffins are a versatile and convenient choice. With endless variations and the option to freeze them for later, these muffins will become a staple in your kitchen. Enjoy!
Oatmeal Muffins Recipe

Oatmeal muffins are a delicious, healthy, and easy-to-make snack or breakfast option. These muffins combine the goodness of oats with a hint of sweetness and can be customized in many ways to suit different dietary preferences or flavor profiles. Whether you're looking for a quick breakfast or a nutritious snack to enjoy throughout the day, oatmeal muffins are an excellent choice.
Ingredients
- 1 ½ cups rolled oats
- 1 cup milk (or a dairy-free alternative)
- 1 egg
- ½ cup honey or maple syrup (for sweetness)
- 1/3 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 ½ cups whole wheat flour (or all-purpose flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup raisins or dried fruit (optional)
- ½ cup chopped nuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the tin.
- Soak oats: In a medium bowl, combine the rolled oats and milk. Let it sit for 5-10 minutes to allow the oats to soften.
- Mix wet ingredients: In a large bowl, whisk together the egg, honey (or maple syrup), oil (or melted butter), and vanilla extract.
- Combine dry ingredients: In another bowl, mix the flour, baking powder, baking soda, cinnamon, and salt.
- Combine wet and dry ingredients: Add the oat mixture to the wet ingredients and stir to combine. Then, fold in the dry ingredients until just incorporated.
- Add optional ingredients: If you’re adding raisins, dried fruit, or chopped nuts, fold them in at this stage.
- Fill muffin cups: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.