These Oatmeal Muffins taste like autumn and make a perfect wholesome breakfast, snack, or dessert!
Oatmeal is one of my favorite things to eat for breakfast. It’s hearty, satisfying, healthy, and helps me get to my late lunch without having to stop for a snack. I prefer oats over bread—even wheat toast—any day. The only problem I have with oatmeal is a seasonal issue. Since I prefer it cooked, it’s too hot for me to eat during the warmer months, which is most of the year where I live. During that time, I even shift to iced coffee in the mornings!
Since it’s getting warm outside right now and I can’t imagine enjoying a cold bowl of oatmeal, I got to thinking about other ways to incorporate my beloved oats into different breakfast dishes. The obvious solution was oatmeal muffins. Though they’re delicious as a warm breakfast, they don’t have to be warm to be enjoyable. I can flavor them with most of the common ingredients I add to my hot oatmeal, too.
These oatmeal muffins have all the wholesome nutrition that’s in my tasty bowl of oatmeal, all in a very portable form that doesn’t require any utensils to eat. These do contain flour as well, but there’s more oat content than flour. Lightly flavored with brown sugar and cinnamon, these muffins are perfect as they are and could be a good way to get your kids to eat more oats!
Are These Oatmeal Muffins Healthy?
These muffins are fairly healthy! They are moderately low in fat and contain more fiber (thanks to the oats) than muffins made with all-purpose flour alone. They do have some added sugar, but these aren’t overly sweet. If you’d like less sugar in these, you can use a sugar substitute like erythritol, stevia, or allulose.
Vegans can substitute the milk with a plant-based milk and use flax or chia eggs (or even mashed banana) in place of the eggs. To make it gluten-free, use a 1:1 gluten-free flour blend instead of all-purpose flour. While the muffins are not keto-friendly due to their carb content, they can fit into a less-strict low-carb diet if you eat them in moderation.
Jazzing Up Your Oatmeal Muffins
These oatmeal muffins are tasty and wholesome, but just as you would jazz up your bowl of oatmeal differently from day to day, you can make these muffins any way you like! Try some of these tried-and-true variations.
- Berries: Add more nutrition and flavor by throwing in some berries. Blueberries, raspberries, and strawberries all taste wonderful in these muffins!
- Fruits and vegetables: Chopped apples are particularly delicious in these muffins, but you can also add bananas or mangos—or even grated veggies like carrots and zucchini!
- Chocolate: Of course you can add chocolate! I like throwing in a handful of dark chocolate chips.
- Nuts: Walnuts, pecans, almond slivers, and even pistachios are lovely in oatmeal muffins. Take your pick, or add a combination!
How Do I Store Leftovers?
You can store your muffins in an airtight container in the fridge to keep them fresh for up to 5 days. They’ll last for about 3 days if you keep them in a sealed container at room temperature. You can freeze these muffins by storing them in a freezer-safe Ziploc bag with as much air squeezed out as possible and stashing them in the freezer for up to 3 months. Just let them thaw in the fridge overnight. Reheat them in the toaster oven or microwave, or eat them after they’ve come up to room temperature. Your choice!
Serving Suggestions
Oatmeal muffins are perfect with a cup of coffee or tea, and they make a scrumptious breakfast all by themselves. If you have a similar problem as I do and it’s too hot to drink hot coffee, try a delicious Coffee Smoothie along with your muffins. For some extra breakfast nutrition, pair them with a bowl of Fruit Salad or a few hard-boiled eggs.
I could also see these muffins dressed up for a dessert table with the addition of chocolate chunks, walnuts, and maybe a cream cheese-based frosting, like the frosting in this Carrot Cake Bread recipe!
Ingredients
- 1½ cups rolled oats
- 1 cup milk
- ½ cup light brown sugar
- ⅓ cup vegetable oil
- 2 large eggs
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ teaspoon ground cinnamon
Instructions
- Preheat the oven to 425°F and line a 12-cup muffin tin with paper liners.
- In a large bowl, combine the oats and milk, and let the mixture rest for 10 minutes to soften the oats.
- Add the brown sugar, oil, and eggs to the oat mixture and mix well.
- In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
- Fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
- Divide the batter evenly among the prepared muffin cups.
- Bake at 425°F for 7 minutes, then reduce the oven temperature to 350°F and continue baking for about 13-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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