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These baked oatmeal muffins are made with wholesome ingredients for a hearty and delicious breakfast your family will love.
Best Oatmeal Muffins
While I have several recipes for incredible overnight oats, these muffins are another portable option you can enjoy on the go! They have a soft, hearty texture similar to my traditional baked oatmeal, and the incredible flavor combination of my crockpot oats with apples and cinnamon, but in a muffin.
Ingredients
To make these healthy breakfast muffins, you need old-fashioned oats (I don't recommend using quick or steel-cut oats), baking powder to help the batter rise, salt, cinnamon, butter, any regular or non-dairy milk, egg, maple syrup or honey to sweeten the batter, and chopped apples (pears, bananas, or frozen berries also work). You can optionally add dried fruit or nuts for great texture and flavor.
How to Make Baked Oatmeal Muffins
Below you’ll find a quick visual of the recipe, but first, check the easy steps to make these baked oatmeal muffins!
- Combine the dry ingredients.
In a large bowl, stir the oats with the baking powder, salt, cinnamon, and fruit/nuts (if using). Adding the fruit into the dry ingredients helps prevent it from sinking to the bottom of the muffin while baking. - Make the batter.
In a separate bowl, whisk the butter, milk, egg, and maple syrup until smooth. Add the wet ingredients to the dry ingredients and stir to combine. - Let the batter sit for 5 to 10 minutes.
It allows the oats to absorb some of the moisture before filling the muffin cups. - Fill and bake.
You can fill each cup a little more than ¾th of the way since this recipe has no flour. Bake in a preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow them to cool for 5 minutes before serving.
Oatmeal Muffin Mix-Ins
Here are a few ideas to stir into the batter for a heartier, more flavorful baked oatmeal muffin.
Chopped fruit: apples, pears, and bananas bake into the oatmeal and enhance the overall flavor without added sugars. Fresh or frozen berries are another great option.
Nuts: walnuts, pecans, cashews, or any of your favorite chopped nuts are a source of healthy fats and will make these muffins even heartier.
Dark chocolate chips: who doesn’t love a warm muffin with melted bits of chocolate? Try using dark chocolate, which has antioxidants and minimal added sugars.
Pumpkin pie spice: swap cinnamon for pumpkin spice and thank me later.
How to Store Oatmeal Muffins
You can refrigerate these baked oatmeal muffins in an airtight container for up to 4 days or freeze them for up to 2 months. To reheat them, remove the paper or silicone wrapper and microwave for 1 minute or until warmed through. If your oatmeal cups are frozen, defrost them in the fridge overnight, then warm them in the microwave the next morning.
Baked Oatmeal Muffins
Watch how it’s made:
Ingredients
- 2 ½ cups old-fashioned rolled oats
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 tablespoons butter, melted and cooled
- 2 cups milk
- 1 egg
- ¼ cup honey or maple syrup
- 2 small apples, chopped (or any 2 cups of chopped fruit)
- ¼ cup chopped nuts, optional
Instructions
Prep:
- Preheat the oven to 375F and line a muffin pan with 12 paper or silicone liners.
Make the batter:
- In a large bowl, combine the oats, baking powder, salt, cinnamon, chopped apples, and nuts if using.
- In a separate medium bowl, whisk the butter, milk, egg, and maple syrup until smooth. Add the wet ingredients to the dry ingredients and stir to combine.
- Let the batter bowl sit for 5 to 10 minutes for the oats to absorb some of the moisture before filling the muffin cups. This helps the muffins have a better texture.
Bake:
- Evenly distribute the oat batter into the lined muffin pan, filling each cup a little more than ¾th of the way. Bake for 25 to 30 minutes or until a toothpick comes out clean or with a few moist crumbs.
- Allow the muffins to cool 5 minutes before removing and serving.
Serve & store:
- You can enjoy these muffins slightly warm or at room temperature.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
esraa says
can i use oat flour?
Laura Fuentes says
Yes, you’ll need about 2 1/4 cups of oat flour for this recipe.
Denise says
I made these last night and was thrilled! I followed the recipe and for my fruit, I used 2 very ripe bananas and one cup of raisins. Let the mixture sit for a while, per some of the comments here. Not only were they fantastic, but the house smelled great! Even my hard-to-please husband commented on how good they were. Maybe I should mention that what caught my eye about this recipe was the maple syrup. I get so disappointed when I see the word “healthy” in a recipe and it calls for one (or, even worse, more than one) cup of granulated sugar. Ugh. Also, I didn’t make these for any kids — childless — but I run out the door every morning and eat breakfast at my desk. These are a welcome addition to my routine! Thanks very much, Momables Team!
Laura Fuentes says
I’m so glad you liked these Denise!
Shelbey says
These we’re tasty, but not any tastier than microwaved oatmeal, and this took a lot more time (more time than making individual bowls of oatmeal everyday).
Rebecca Farrer says
Awesome recipe! I used Lactose free milk, chopped walnuts and fresh bananas, I also let the mixture sit for 7 mins before baking, so the oats could absorb some of the liquid (thanks Debbie!) turned out great!I’m freezing them to eat each morning as a quick and healthy breakfast!!
Thanks! – Rebecca
Great Grandma Wanda says
Baked goods with little or no gluten will generally be crumbly. Adding liquid lecithin will correct the problem. I use 1/2 to 1 tablespoon depending on how much flour you use.