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.

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!

Oatmeal Muffins: Ingredients & 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.

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.

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

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

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.

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

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.

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.

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.

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.

Oatmeal Muffins Recipe FAQS

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