Soft, moist, and fluffy, these oatmeal muffins are the ultimate choice for anyone looking for healthy breakfast recipes. They’re quick to make, full of wholesome ingredients, and versatile enough to fit any diet or flavor preference.
Whether you’re rushing out the door or enjoying a relaxed morning, these muffins are an ideal grab-and-go option. With over 200 glowing reviews and a five-star rating, this recipe is a winner that will quickly become a favorite in your home.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Calories per Muffin: ~100 calories
Ingredients
Base Ingredients:
- 1 cup quick oats
- 1 cup milk of choice (dairy or plant-based)
- 1 egg (or replace with ¼ cup milk for a vegan option)
- 2 tsp white vinegar or apple cider vinegar
- 2 tbsp oil, nut butter, applesauce, or mashed banana
- 2 tsp baking powder
- ½ cup sugar, coconut sugar, or a sugar-free substitute like xylitol
- 1 cup flour (or try almond flour for gluten-free muffins)
- ½ tsp baking soda
- ½ tsp salt
Optional Add-ins:
- ½ cup chocolate chips
- ½ tsp cinnamon
How to Make Oatmeal Muffins
1: Prep the Oats
- Combine oats and milk in a large mixing bowl. Let the mixture sit for 10 minutes to allow the oats to absorb moisture and soften.
2: Prepare the Batter
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease with oil.
- Add all remaining ingredients to the oat mixture. Stir gently until just combined—do not overmix.
3: Bake the Muffins
- Divide the batter evenly into 12 muffin cups.
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool for 5 minutes in the pan, then transfer to a wire rack.
Flavor Variations for Oatmeal Muffins
- Oatmeal Raisin Muffins:
- Add ½ cup raisins and a dash of cinnamon for a classic twist.
- Apple Cinnamon Muffins:
- Stir ½ cup diced apples into the batter and sprinkle with cinnamon sugar after baking.
- Peanut Butter Muffins:
- Swap the oil for peanut butter, almond butter, or cashew butter.
- Blueberry Muffins:
- Gently mix ½ cup fresh or frozen blueberries into the batter before baking.
- Maple Brown Sugar Muffins:
- Replace white sugar with brown sugar and add a touch of maple extract.
- Pumpkin Pie Muffins:
- Substitute ¼ cup of milk with pumpkin purée and add a pinch of pumpkin pie spice.
- Zucchini Muffins:
- Mix in ¼ cup finely shredded zucchini or carrots for extra veggies.
Storage Tips
- Room Temperature: Cover muffins with a towel and store on the counter for up to 1 day.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw and reheat as needed.
Why These Muffins Are a Healthy Breakfast Recipe
- Low in Calories: Each muffin contains less than 100 calories.
- Rich in Fiber: Provides 9% of the daily recommended fiber intake.
- Customizable: Includes vegan, gluten-free, and sugar-free options.
- Protein Boost: Add nut butter or Greek yogurt for extra protein.
Baking Tips for Perfect Oatmeal Muffins
- Soak the oats in milk to achieve fluffy muffins.
- Use quick oats for the best texture, or pulse old-fashioned oats in a blender to create your own.
- For oil-free muffins, substitute oil with applesauce or mashed banana.
These wholesome oatmeal muffins are a must-try for anyone seeking healthy breakfast recipes that are easy, delicious, and versatile. Serve them as a quick breakfast, an afternoon snack, or even alongside savory dishes like a hearty soup or vegan chili.
With so many flavor options, you can enjoy a new twist every time you make them. Bake a batch today and taste why these muffins are a five-star favorite!
For more healthy breakfast recipes, visit FoodAndTips.com.