Oatmeal Muffins

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These healthy oatmeal muffins are easy to make with nutritious ingredients. They’re light and moist, and a perfect meal prep breakfast recipe for busy mornings.

a stack of 2 Oatmeal Muffins surrounded by other muffins & berries


I’m a huge fan of healthy muffins – and these Oatmeal Muffins are some of our favorites.

They are easy to make with a handful of nutritious ingredients, and hearty enough to keep you full until lunchtime.

Plus, oatmeal muffins are delicious -they’re light and moist with a touch of butter and notes of vanilla. They freeze well so you can make a batch (or two) and enjoy them all week long!

a stack of 2 Oatmeal Muffins, the top one has a bite taken out of it

Oatmeal Muffins: Ingredients & Substitutions

overhead photo of the ingredients in this Oatmeal Muffins recipe
  • All-purpose flour.  make them gluten-free by using a 1:1 all-purpose gluten-free flour blend. You can substitute up to half of the flour with whole wheat pastry flour.
  • Sour cream. full-fat Greek yogurt or plain yogurt work well too. You can also you a vanilla flavored yogurt.
  • Salted butter. Unsalted butter, coconut oil, canola oil and ghee all work well as substitutes.
  • Applesauce. mashed banana or sweet potato are good substitutes.
  • Whole Milk. Half and half, 2% milk or coconut milk work well.
  • Light brown sugar. For a richer molasses taste, use dark brown sugar.
  • Quick cooking oats. if you don’t have quick oats, pulse old-fashioned oats in the blender a couple times, then use in this recipe.
Oatmeal Muffins on a cooling rack, one has a bite taken out of it

How to Make Oat Muffins

We’ll walk through this recipe together – and don’t forget to watch the video.

Begin by mixing the flour, baking powder, baking soda, sea salt and cinnamon together in a medium bowl. Then set the dry ingredients aside.

two photos showing How to Make Oatmeal Muffins - combining dry ingredients

Then, whisk the sour cream, melted butter, applesauce, milk brown sugar, eggs and vanilla together in a large bowl.

two photos showing How to Make Oatmeal Muffins - whisking wet ingredients

Next, add the dry ingredient mixture and stir to combine.

two photos showing How to Make Oatmeal Muffins - combining wet and dry ingredients

Then, stir in the oatmeal.

If desired, stir in 1 cup of mix ins (check out these blueberry oatmeal muffins too, yum)! Here are some suggestions:

  • Fresh fruit: blueberries, strawberries, raspberries, etc.
  • Nuts. pecans, walnuts, sliced almonds.
  • Baking chips. chocolate chips, white chocolate chips, cinnamon chips (highly recommend).
  • Dried fruit. cranberries, rasins, etc.
two photos showing How to Make Oatmeal Muffins - stirring in oatmeal

Once the it is ready, pour ¼ cup batter into each well of the prepared muffin tin.

oatmeal muffins in a muffin tin before baking

Then, bake the oatmeal muffins for 17-19 minutes, or until the tops spring back when touched and a cake tester inserted in the center comes out clean.

two photos showing oatmeal muffins in a muffin tin after baking

Then, let the oat muffins cool in the muffin pans for 20 minutes before removing with a spoon or sharp knife. Transfer them to a wire rack to cool completely.

12 Oatmeal Muffins on a wire cooling rack

Serve

Serve these oatmeal muffins slightly warm or at room temperature.

I suggest serving them with a slather of this cinnamon honey butter, homemade peanut butter or this homemade vanilla almond butter. 

Also, pair them with your other favorite breakfast recipes or smoothie recipes.

5 Oatmeal Muffins on a serving plate

Store/Freeze

Store oatmeal muffins in an airtight container at room temperature for 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

To thaw, warm in the microwave for 30-60 seconds.

6 Oatmeal Muffins on a serving plate, one with a bite taken out of it

Oatmeal Muffins Recipe FAQS

Is oil or butter better for muffins?

I use butter as much as possible over oil in baking for flavor.

Why are my oatmeal muffins dry?

It’s possible you measured the flour incorrectly (make sure to scoop and level, don’t pack or shake), or they were baked too long. This recipe should yield a moist muffin!

Should oatmeal muffins be refrigerated?

It’s best to store these muffins in the refrigerator so they last longer (up to 1 week).

Can I double this recipe?

Yes, double the ingredients and bake in 2-3 muffin tins.

up close photo of an Oatmeal Muffin with a bite taken out of it

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Oatmeal Muffins Recipe

Laura
These healthy oatmeal muffins are easy to make with nutritious ingredients. They're light and moist, and a perfect meal prep breakfast recipe for busy mornings.
5 from 1 vote
Course Breakfast
Cuisine American
Servings 12 Muffins
Calories 204
Prep Time5 minutes
Cook Time17 minutes
Total Time22 minutes

Ingredients 
 

Instructions 

  • Preheat oven to 375 degrees Fahrenheit.
  • Grease one standard 12-cup muffin tin. Set aside.
  • In a medium bowl, mix together flour, baking powder, baking soda, sea salt and cinnamon, set aside.
  • In a large bowl, whisk together sour cream, melted butter, applesauce, milk brown sugar, eggs and vanilla.
  • Add the dry ingredient mixture and stir to combine.
  • Stir in the oatmeal.
  • If desired, stir in 1 cup add-ins (chocolate chips, nuts, dried fruit, etc.)
  • Pour ¼ cup batter into each well of the prepared muffin tin.
  • Bake 17-19 minutes, or until the tops spring back when touched and a cake tester inserted in the center comes out clean.
  • Let cool in the muffin pans for 20 minutes before removing with a spoon or sharp knife.
  • Transfer to a wire rack to cool completely.

Video

Notes

Ingredient Substitutions 
  • All-purpose flour.  make them gluten-free by using a 1:1 all-purpose gluten-free flour blend. You can substitute up to half of the flour with whole wheat pastry flour.
  • Sour cream. full-fat Greek yogurt or plain yogurt work well too. You can also you a vanilla flavored yogurt.
  • Salted butter. Unsalted butter, coconut oil, canola oil and ghee all work well as substitutes.
  • Applesauce. mashed banana or sweet potato are good substitutes.
  • Whole Milk. Half and half, 2% milk or coconut milk work well.
  • Light brown sugar. For a richer molasses taste, use dark brown sugar.
  • Quick cooking oats. if you don’t have quick oats, pulse old-fashioned oats in the blender a couple times, then use in this recipe.
Store/Freeze
Store oatmeal muffins in an airtight container at room temperature for 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.
To reheat, warm in the microwave for 30-60 seconds.

Nutrition

Serving: 1muffin | Calories: 204kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 181mg | Potassium: 100mg | Fiber: 1g | Sugar: 15g | Vitamin A: 236IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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1 Comment

  1. What gorgeous muffins. The domes are perfect. I’m a huge fan of muffins, and these looks like really good ones!