Soft, fluffy, subtle spice, these Healthy Oatmeal Muffins They’re 100% whole grains, sweetened with pure maple syrup, and topped with buttered powdered sugar, making them the best of all breakfasts in the world.
- On the healthy end, You will feel the ingredients are great. Oatmeal, whole wheat flour and naturally sweetened maple syrup make these healthy breakfast muffin options to start your morning.
- indulgence, i love my breakfast life Lastly, they have a delicious oatmeal skewer topping that some would consider the best part (if that’s you, be sure to check out mine Coffee Cake Muffins also).
These delicious muffins are also a delightful way to start a prosaic workday.
5 star review
“This is a new family favorite. I make it over and over and every time the muffins disappear on day one. Delicious. Comforting.”
— Amanda —
These oatmeal muffins are:
- Fast. Just measure, mix, bake and cool. These easy oatmeal muffins make coffee in just over 30 minutes.
- LightWith about 200 calories, 7 grams of fat, and 5 grams of protein, these healthy oat muffins are much more balanced than the sugary muffins in a typical pastry box.
- convenient. I love these muffins because they make an exciting grab-and-go breakfast for busy mornings and also freeze well for future treats.
- and more! Made with whole wheat flour, these healthy oatmeal muffins with crumbs are naturally sweetened with maple syrup and can be made dairy-free with your favorite nut, oat, or soy milk.
It doesn’t get any better than this!
How to Make Healthy Oatmeal Muffins
These Cinnamon Oatmeal Muffins are a welcome reminder that breakfast can provide the satisfaction of home baking and At the same time stay healthy.
- whole wheat flour. My go-to for healthy muffin recipes. Whole wheat flour provides more fiber, B vitamins, and antioxidants than all-purpose flour. Here’s an easy way to boost your nutrient content in everyday cooking and baking.
- oatmeal. Provides texture and structure to muffins as they bake. (They are also my secret to these awesome Healthy Blueberry Muffins.)
- oat flour. Adds wonderful nutty flavor and chewiness to muffins.
- baking powder. As a leavening agent that makes these muffins rise perfectly.
- milkFor these easy oat muffins, I chose skim milk, but you can use equal parts plain unsweetened soy, almond, or oat milk.
- Maple sugar. Naturally sweetens these muffins, infusing them with a lovely maple flavor in every bite.
- coconut oil. Keep the muffins moist and soft as they bake.
- Egg. Add softness and provide structure to these healthy oatmeal muffins.
- Cinnamon + Nutmeg. Perfectly season muffins and make your kitchen smell good. (These Gingerbread Muffins Another spiced muffin favorite. )
- vanilla extract. Serve with warm cinnamon and nutty granola.
- crumb topping. Because you know you love it! Lightly sprinkled with a simple crumb topping made with brown sugar, butter, and flour, each muffin has just the right amount of decadence.
- Preheat oven and lightly grease a standard 12-cup muffin tin.
- Stir together dry ingredients.
- Combine wet ingredients.
- Gently mix wet and dry ingredients. Don’t overmix!
- Transfer batter to muffin tins and prepare crumb tops to sprinkle on each muffin.
- Bake healthy oatmeal muffins at 400°F for 18 to 20 minutes, until golden brown. Please enjoy!
- storage. Leftover muffins can be kept at room temperature in an airtight container for up to two days.
- freeze. Individually wrap and freeze healthy oatmeal muffins for up to two months. Thaw in the refrigerator overnight or at room temperature for a few hours, then enjoy.
Recommended tools for making this recipe
- muffin pan. This nonstick standard muffin pan has always been my trusted friend for muffins and cupcakes (like these Carrot Cupcakes) for many years.
- mixing bowl. This set of glass mixing bowls I use every day for sweet and savory recipes.
- brush. Gently mix the batter together to make these healthy oatmeal muffins.
best muffin pan
This easy nonstick muffin pan is a kitchen staple. Muffins or cupcakes slide out easily and are dishwasher safe.
Bake yourself some morning magic with these healthy oatmeal muffins!
Frequently Asked Questions
For the best texture, I recommend oatmeal as they are more hearty than instant oats. In a pinch, you can swap out instant oatmeal, but don’t use instant oatmeal. Because it’s powdery, it won’t hold up during baking.
These easy oatmeal muffins are perfect for any combination of your favorites.Gently stir in 2/3 to 1 cup chocolate chips, chopped dried fruit, chopped toasted nuts or blueberries (be sure to check out these Healthy Blueberry Muffins Also).
Yes! In these oatmeal muffins, use whole milk (or any milk you like) in place of skim milk.
- 1 Cup whole wheat flour
- 3/4 Cup Old Fashioned Oatmeal
- 1/2 Cup oat flour (or 1/2 cup plus 2 tablespoons oats finely ground in a food processor)
- 1 spoon baking powder
- 1 1/2 teaspoon cinnamon powder
- 1/2 teaspoon coarse salt
- 1/4 teaspoon Nutmeg Powder
- 1 Cup skim milk add 2 tbsp
- 1/2 Cup pure maple syrup
- 1/4 Cup coconut oil Melted and cooled, or substitute canola oil or melted and cooled unsalted butter
- 2 big egg in room temperature
- 1 teaspoon vanilla extract
For the breadcrumb topping:
- 1 spoon cold unsalted butter Cut into small pieces
- 3 spoon flour
- 1 spoon brown sugar
Preheat oven to 400 degrees Fahrenheit. Lightly grease a standard 12-cup muffin tin or line with liner and set aside.
In a large bowl, whisk together whole wheat flour, oats, oat flour, baking powder, cinnamon, salt, and nutmeg.
In another bowl, whisk together milk, maple syrup, oil (or butter), eggs, and vanilla extract. Make a well in the center of the dry ingredients and pour the wet ingredients into the center.
Gently stir the batter with your hands until combined (it will be a bit lumpy). Divide batter evenly between prepared muffin cups.
Crumb topping: In a small bowl, quickly knead the butter, flour, brown sugar, and cinnamon with your fingers until finely divided crumbs form. Sprinkle over each unbaked muffin.
Bake muffins until golden brown and a toothpick in the center comes out clean, 18-20 minutes. Let the muffins cool in the pan for 5 minutes, then gently remove to a wire rack to cool completely.
- storage: Leftover muffins will keep for up to two days in an airtight container at room temperature.
- freeze: Individually wrapped and frozen healthy oatmeal muffins for up to two months. Thaw in the refrigerator overnight or at room temperature for a few hours, then enjoy.
Serve: 1muffinCalories: 188kcalcarbohydrate: 27Gprotein: 5Gfat: 7GSaturated fat: 5GPolyunsaturated Fats: 1GMonounsaturated Fats: 1GTrans fat: 1Gcholesterol: 30mgPotassium: 252mgfiber: 2Gsugar: 10GVitamin A: 112IUVitamin C: 1mgcalcium: 100mgiron: 1mg
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