oatmeal muffins

Yes, these blueberry muffins are insanely good! Hard to believe they are light. Think baked oatmeal, but in the form of a muffin... so moist and they are just as good the next day.

Insanely Good Blueberry Oatmeal Muffins

quick oats

almond milk (or skim milk)

brown sugar (packed)

tbsp honey

applesauce

tbsp oil

tsp vanilla extract

white whole wheat flour

tsp baking powder

tsp baking soda

tsp salt

blueberries

baking spray

Preheat oven to 400°.

Line a muffin tin with liners and lightly spray with oil.

Place oats in a food processor or chopper and pulse a few times. Soak oats in milk for about 30 minutes.

In a medium bowl combine brown sugar, honey, apple sauce, vanilla, egg whites, oil and mix well.

In a third bowl combine whole wheat flour, salt, baking powder, baking soda and whisk to combine.

Combine oats and milk with sugar, applesauce mixture and mix well.

Slowly add in the dry ingredients and mix until just incorporated. Fold in blueberries.

Spoon into the muffin tin and bake for 22-24 minutes. Enjoy!!

Fall inspired muffins that are perfect for a busy morning! These Pumpkin Oatmeal Muffins will not disappoint! These easy muffin cups are not only delicious, but they&#x27;re the perfect grab-n-go breakfast or snack with warm fall flavors! Naturally sweetened with maple syrup and made without butter or oil, these muffins are wholesome and satisfying. 

Pumpkin Oatmeal Muffins

oats

baking powder

pumpkin pie spice

salt

pumpkin puree

maple syrup

pastured eggs

milk

raisins

pecans, chopped

Pre-heat oven to 350ºF and grease a 12-cup muffin tray (I used cooking spray to keep it easy, but you can use butter or coconut oil as well).

In a large bowl combine all of the dry ingredients; rolled oats, baking powder, pumpkin pie spice, and kosher salt. Mix well and set a side.

In a medium bowl, combine pumpkin puree, maple syrup, eggs and milk. Whisk together and then pour the wet ingredients into the dry and stir until well combined.

Gently stir in the pecan and the raisins and allow this mixture to sit for 5 minutes. This will allow the dry oats to absorb some of the liquid.

Evenly divide the mixture amongst the muffin cups and pop in the oven for 20-25 minutes or until cooked through and golden brown over the top. Cool and enjoy!

https://content.jwplatform.com/videos/mkFjm1gx.mp4

These easy and healthy pumpkin oatmeal muffins are super simple to make and taste delicious.  They are the perfect grab-n-go breakfast or afternoon snack.

PUMPKIN OATMEAL MUFFINS | healthy grab-n-go breakfast

The best recipe ever for oatmeal muffins is here. I know you'll love them because these are everything we love about a breakfast muffin: moist, fluffy, and super easy to make! They can be frozen and reheated to order, and are fantastic warm with a dollop of butter and jam or honey.

Easy Moist Oatmeal Muffins Recipe

(150 grams) traditional oats

(250 milliliters) buttermilk,

(210 grams) all-purpose or cake flour

baking soda

oil (I used sunflower)

egg,

(100 grams) white or brown sugar

In a medium bowl mix buttermilk with oats and leave to hydrate while preparing the rest.

Line 12 muffin cups with paper liners. Or butter and flour them. Reserve.

In a large bowl, mix flour, baking soda, salt, and baking powder. Add the sugar and mix. 

Add the oil and egg to the oatmeal mixture. Mix everything well without beating.

Add the wet ingredients to the dry ingredients and mix with a spatula or hand mixer, and only until just combined, don’t be tempted to beat it as it will result in tougher and less fluffy muffins. 

Fill the muffin tins or paper cups 3/4 full, dividing the mixture as evenly as possible.

Cook 20-25 minutes, or until a tester comes out dry. Let cool completely on a metal rack.

In Italy breakfadt is pretty simple. Cappuccino and a croissant. Here our breakfasts are pretty similar and muffins are great with a good cup of coffee. Your muffins look wonderful and such an easy recipe!
Thank you!

I really love these, Thanks for the recipes.
Can’t wait to try it.

I made these last night but I was out of oil. So I used butter and added vanilla and blueberries. They came out pretty cakey. They were delicious. I will likely be using this recipe again.

These vegan blueberry oatmeal muffins are easy to make and are the perfect on the go snack. They're made with simple every day ingredients and come together in under 30 minutes!

Vegan Blueberry Oatmeal Muffins

granulated cane sugar or light brown sugar

apple sauce

oil (I used avocado oil)

non-dairy milk

apple cider vinegar

flax egg

flour

cinnamon

preheat

Preheat the oven to 425 degrees Fahrenheit. 

whisk flax

Whisk together the 1 tbsp ground flax seeds plus 2.5 tbsp of water in a small bowl and set aside. If you are not vegan, just sub for a real egg, this recipe works really well either way!

mix wet ingredients

In a large bowl, whisk together all wet ingredients including the flax egg once thickened. 

whisk dry

In a separate bowl, whisk together all dry ingredients aside from the blueberries. 

combine wet and dry

Combine the wet with the dry and mix together with a wooden spoon until a batter forms. It should be on the thicker side. 

add berries

Fold in the blueberries and mix until evenly incorporated. 

scoop

Use a medium cookie scoop, spoon, or 2 tbsp and add the batter to a lined muffin tray. You want to fill them up nearly all the way. I fill them about 3/4 of the way and then use any extra batter in ones that aren&#039;t as full. Top with additional blueberries and a sprinkle of sugar if desired. 

bake

Bake at 425 for 2 minutes, lower the oven to 350 degrees and bake for an additional 18-22 minutes. The higher initial temperature will help the muffins rise properly without drying them out. The tops should be slightly golden brown and a toothpick should come out clean when they are done. It's ok if there are a few crumbs on the toothpick, as long as it's not really wet. 

cool

Remove from the oven and let cool as is for about 10 minutes, then remove from the muffin tray to finish cooling. 

Fluffy, moist chocolate chip muffins are topped with a delicious streusel topping made with brown sugar, oats, and chopped pecans. The brown sugar streusel caramelizes on top of the muffins to create a rich, buttery, crunchy topping!

Chocolate Chip Oat Muffins with Pecan Streusel Topping

brown sugar

unsalted butter (melted)

all-purpose flour

old fashioned rolled oats

pecans

all purpose flour (spooned and leveled)

rolled oats (not quick-cooking oats)

sugar

milk (whole milk

vegetable oil

eggs (room temperature)

vanilla extract

chocolate chips

To a medium mixing bowl, add brown sugar, melted butter, flour, oats, pecans, salt, and cinnamon. Use a fork to mix the crumble ingredients together until combined and set aside.

Preheat your oven to 375 degrees Fahrenheit (191 °C). Line a muffin pan with baking cups, spray the cups with baking spray, and set the pan aside.

To a large mixing bowl, add flour, oats, sugar, baking powder, baking soda, and salt. Whisk ingredients until combined.

To a separate medium mixing bowl add milk, oil, eggs, and vanilla extract. Whisk ingredients together to combine. Pour the egg mixture into the bowl with the flour mixture and use a rubber spatula to combine the ingredients until no more dry flour is visible. Fold in chocolate chips with the rubber spatula.

Using a spoon or cookie scoop, spoon batter into the prepared muffin pan filling cups about 3/4 of the way full. Top each muffin cup with about two tablespoons of streusel topping.

Bake muffins in preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with no wet batter. Allow muffins to cool in the pan for 10 minutes then transfer them to a wire rack to cool completely.

Serve muffins room temperature or slightly warm. Enjoy!

Zucchini Oat Greek Yogurt Muffins

(120 g) whole wheat pastry flour*

(80 g) old fashioned rolled oats

tsp cinnamon

(225 g) plain Greek yogurt

(80 grams) honey

tbsp (25 g) coconut palm sugar**

Preheat your oven to 350F (176C) and prepare a muffin pan by lining the cavities with paper liners or greasing them with oil or cooking spray. Set aside.

In a large mixing bowl, combine the flour, oats, cinnamon, baking powder, baking soda, and salt. Set aside.

In a separate bowl, beat the egg until it becomes slightly frothy. Whisk in the yogurt, honey, sugar, and vanilla, mixing until well combined. Fold in the shredded zucchini.

Add the wet ingredients to the dry ingredients, mixing gently until just combined. Fold in the chocolate chips, if using.

Divide the batter evenly among the 12 muffin cups, filling them almost to the top.

Bake for 18-20 minutes, or until the tops of the muffins begin to turn golden brown and a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~15 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

I just made the Zucchini Oat Greek Yogurt.  Very good recipe!  Moist and delicious. I added some extra cinnamon.  I will make again.

I baked these up over the weekend and they are already gone!! Fantastic muffin that is both nutritious and delicious tasting! Thank you so much for a wonderful recipe that will be used often during the zucchini months :) I am wondering if something else could be used if zucchini wasn't on hand..shredded sweet potatoes perhaps? I know the water content would be different..maybe I will give it a try anyway since the base of the recipe is spot on :)

Thank you again!!!

These were absolutely fantastic. I used what I had on hand, so regular all purpose flour and regular sugar. I added mini chocolate chips too. Super moist and delicious! I think next time (there will definitely be a next time!) I could probably cut down on the added sugar with the sweetness of the chocolate chips.

I just baked them this morning and they are delicious!!!! I forwarded your recipe to some of my girl friends and my mom. I wanted to have them for breakfast but I didn't wanted to have the work in the morning so what I did was making the dough and refrigerated overnight, however  I added the baking powder and baking soda before baking.  Thank you for this, hope to see next yummy ones!!!

Hi!!

They look amazing! I don't have greek yogurt. What would be the portions for normal yogurt?

Thanks!

Ok thank you! Could I use oat flour instead of whole wheat pastry flour? and stevia or honey? would that change the consistency?

Great recipe! I used 1/2 cup flour and 1/2 cup oat flour, everything else per the recipe. This is a keeper. Do you have the nutritional information?

These are awesome!!! I used light brown sugar instead, and added a scoop of whey protein powder. Served them to a bunch of friends from our gym, and they all loved them! High protein zucchini muffins? nothing better. thank you!! I also baked them at 18 mins in smaller muffin tins.

I made them too and while it was moist in most pets, there were dry, uncooked oats inside. Strange. Not sure I’d make again.

I made these last night and they turned out awful. The top baked until they burned but inside was all mush.

The dough was really quite thick and so I was concerned about them being dry but I chose to stay true with the recipe. Sadly they  turned out like I thought, dry &amp; even a little tough on the outside. Not very yummy 😔.

I was skeptical if these would come out dry and I was right. The batter was really, really dry and sticky. I substituted the flour for half whole wheat half unbleached. I used organic cane sugar and added pecans. What brought them back to life was dipping them in milk..I use almond milk. It would help if the recipe called for milk. IF I make these again I'm making more changes.  Disappointing ☹

These turned out great! I used oat flour, added 31g of protein powder, and a splash of flavoured skinny syrup. I was worried my modifications would mess up the recipe but it still worked. These will be a ‘go to’ for protein snacks.

These chocolate chip oat muffins are a soft sweet treat! They require only a few ingredients, freeze well, and make a great breakfast or snack!

Chocolate Chip Oat Muffins

overripe bananas

eggs

Preheat oven to 350 degrees F (180 degrees C).

Blend the oats, bananas, egg, maple syrup, cinnamon, and baking powder together until smooth.

Fold in the chocolate chips until combined.

Pour the mixture equally into a mini muffin pan and sprinkle the top with a few extra chocolate chips if you’d like. 

Bake the muffins for about 15 minutes or until a toothpick inserted comes out clean. If using a normal-sized muffin pan, bake a few minutes longer.

These Apple Oatmeal Muffins are naturally vegan and absolutely full of apple flavor from sautéed apples, apple cider, and applesauce! These healthier muffins are sure to be a breakfast favorite. Gluten-free &amp; refined sugar-free options!

Apple Oatmeal Muffins (Vegan)

apple,

light brown sugar or coconut sugar

all-purpose flour, replace both flours with oat flour gluten-free

whole wheat flour

refined coconut oil, melted

apple cider or non-dairy milk

Preheat oven to 375ºF. Grease muffin cups or line with muffin liners.

In a small saucepan, saute the apples, brown sugar and cinnamon for about 5 minutes over medium heat. The apples should begin to soften and caramelize slightly. Remove from heat and set aside.

Stir together flours, oats, brown sugar, salt, baking powder, and baking soda in a mixing bowl. Add in the applesauce, vegetable oil, and cider or milk. Stir until just moistened. Fold in chopped apple. Fill muffin cups ¾ full.

Bake for about 18 minutes in the preheated oven, or until a toothpick comes out clean.

Bringing baked goods to class is a sure way to swing votes your way. These muffins look gorgeous! And I love that they are vegan too.

Just made my first batch and have to say awesome goodness. The kids will enjoy them. Thank you !

Love that you baked these to go alone with your project, that's such a wonderful idea!  And these muffins sound absolutely delicious, I love making a batch of healthier muffins and eating them throughout the week.  These are on my list to try!

Yummmmmm! Delicious vegan food is one reason why the number of vegans has doubled in less than 3 years. Here's a video to help everyone understand why so many people are making this life affirming choice: http://www.youtube.com/watch?v=fKr4HZ7ukSE 

Join the revolution! http://www.onegreenplanet.org/vegan-food/step-by-step-guide-how-to-transition-to-vegan-diet/

these are delicious! Just made them with my son for school snack!!! We used coconut oil! Thank you!

These are terrific. I used to turn up my nose at the idea of vegan baked goods. Now my teen daughter is a vegan so consequently, we're all eating vegan. These muffins are so moist and sweet and flavorful. There is no need and no room in them for eggs or dairy! Thanks!

I made these for a breakfast treat and they were amazing! Even my non-vegan picky roommate liked them. I omitted the granulated sugar altogether but added chia seeds, raisins, and extra cinnamon. I used coconut milk as the non-dairy milk and it made the muffins so silky and rich tasting. I definitely will make these again, thank you so much for an easy yet tasty recipe!

These were pretty good! I did find that they were a little dry and not too sweet. But I used oatmilk so maybe if I used apple cider that would help.

Oh my gosh....these are perfect.  Best muffins ever.  Moist inside, soft, flavorful with such a nice crumb texture on top.  All the flavors rock.  Holy Smokes!  

I didn't have any applesauce,  so I used quince-marmelade... Sooooo good! Thank you!

I just made these and they are amazing. I was underwhelmed by their lack of expanding in the oven but man oh man do they pack in a lot of flavor! I made them GF by using only oat flour. I added a tablespoon of flax and about 1/2 a teaspoon of allspice. Sooo yummy! Thank You : )

These are one of the best vegan recipes I've tried! I was making them for my partner who is on a diet for cholesterol and prefers to eat vegan but isn't strictly so. I replaced the coconut oil with Benecol plant-based butter substitute to reduce the saturated fat and used the cider option. They were perfectly moist and fluffy, and not bland like the vegan banana bread I last tried (not from this site). Partner was quite happy. Guess I'll have to look at Bakerita's banana bread recipe too!

I doubled this recipe and used 2 cups oat flour and 1/2 cup whole wheat. I try to use oat flour as much as possible. I also use 1/3c brown swerve and 1/3c maple syrup for sweetener. I'm always looking for recipes I can use healthier alternatives in and this one was fantastic! I also had no apple cider but I had a bottle of Martinelli's sparkling blush left from Christmas which is 100% apple juice with cherry concentrate. It turned out perfect! 

  Side note, I forgot to put the oil in it as well and it still was wonderful. I didn't even realize it called for oil till the muffins were done baking and I started reading comments 

This meal prep friendly version of a classic oatmeal flavor pairing needs to be on next week’s menu plan: Baked Apple Cinnamon Oatmeal Cups. They are slightly sweet, filling, and with a smear of nut butter, the perfect no-cook breakfast. 

Meal Prep Friendly Baked Apple Cinnamon Oatmeal Cups

flaxseed

nutmeg

almond milk

granny smith apple, diced

In a large mixing bowl, add the oats, ground flaxseed, baking powder, cinnamon, nutmeg and salt. Stir to combine. Add the almond milk, applesauce, maple syrup and vanilla extract. Mix well. Fold in the diced apple. 

Evenly divide the oatmeal mixture among 12 muffin cups that have been lightly greased with cooking spray. Top with extra apple pieces and a sprinkle of cinnamon if you like. Bake for 25 minutes, until golden brown and the oatmeal cups spring back when touched. 

Allow the oatmeal cups to cool completely before transferring to an airtight container. Store in the refrigerator for up to 5 days, or in the freezer for up to a few months. 

This recipe is so delicious!! It makes me feel like it's fall even though it's 90 degrees... so so good!

Banana Oat Greek Yogurt Muffins

bananas (200 g

(160 g) rolled oats (old fashioned or quick)

(50 g) brown sugar

chocolate

Preheat oven to 400F (204C) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with paper liners**. Set aside.

Add all the ingredients except for the chocolate chips to a blender or food processor and process on high until the oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.

Pour batter into prepared muffin pan, filling each cavity until it is about 3/4 full. Optional: sprinkle a few chocolate chips over the top of each muffin.

Bake for 15-20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.

I make these almost every week. They last me 7 days in the fridge with no problems. Grab n go breakfast that doesn’t leave me hungry mid morning. Thanks for great recipe!

Very good! I undercooked them a bit but I put them in the fridge to set and they came out perfect! I also used vanilla Greek yogurt for a little more taste!

They taste ok, my kids like them but I won’t ever use liners again. They stick horribly and you lose half your muffin.

I have made these muffins so many times since finding recipe. I love them. I did change recipe slightly by doing 5.4 ounces of yogurt (standard servicing size of Chobani and such) and added about 1/4 cup  of milk. I have found this helped improve texture. I also use maple syrup instead of brown sugar.

Seriously the best banana muffin recipe out there AND healthy! Every time I make these they’re gone in like two days and it’s just me husband and our baby. I gave only 2-3 away and we gobble up the rest. My baby loooooioves it!  I even forgot to add choc chips once and they’re still so delicious AND they stay soft!!!

These Healthy Blueberry Oatmeal Muffins make for the best snack! Made with simple ingredients, like whole grain flour, oats, maple syrup and blueberries. Dairy free recipe and gluten free friendly.

Top 13 oatmeal muffins recipes from across the web

The most viewed oatmeal muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Chocolate Chip Oat Muffins with Pec...

Zucchini Oat Greek Yogurt Muffins

Chocolate Chip Oat Muffins

Apple Oatmeal Muffins (Vegan)

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Banana Oat Greek Yogurt Muffins

Blueberry Oatmeal Muffins

Banana Oatmeal Muffins (SO Good!)

Top 13 oatmeal muffins recipes from across the web

The most viewed oatmeal muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Insanely Good Blueberry Oatmeal Muf...

Pumpkin Oatmeal Muffins

Easy Moist Oatmeal Muffins Recipe

Vegan Blueberry Oatmeal Muffins

Chocolate Chip Oat Muffins with Pec...

Chocolate Chip Oat Muffins with Pec...

Zucchini Oat Greek Yogurt Muffins

Chocolate Chip Oat Muffins

Apple Oatmeal Muffins (Vegan)

Meal Prep Friendly Baked Apple Cinn...

Banana Oat Greek Yogurt Muffins

Blueberry Oatmeal Muffins

Banana Oatmeal Muffins (SO Good!)

The most viewed oatmeal muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine