Healthy Oatmeal Muffins

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5 from 265 votes
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My healthy oatmeal muffins yield light, fluffy muffins with natural sweetness. They contain no white flour or refined sugar and have just 100 calories per muffin.

healthy oatmeal muffins on a plate.

★★★★★ REVIEW

“I made these and it was delicious. I didn’t put any maple syrup, and it was still sweet enough from the blueberries, in my opinion. will definitely make again. – Rachelle

Table of Contents
  1. Key Ingredients
  2. How to make healthy oatmeal muffins
  3. Arman’s recipe tips
  4. Storage instructions
  5. Healthy Oatmeal Muffins (Recipe Card)
  6. Frequently asked questions
  7. More recipes using oatmeal to try

Friends, these are my mom’s healthy oatmeal muffins, which she used to make for my sister and me as kids. They were a staple in our lunch boxes back then, but these days, my family loves them for a wholesome breakfast or afternoon snack.

They are healthier than traditional oatmeal muffins- they skip the flour, are naturally sweetened, and are packed with fiber and protein. I love how easy it is to customize, and I’m including six flavors we rotate between (my partner loves the almond butter version). The best part? They don’t need fancy kitchen equipment- just a bowl and a muffin tin!

Craving more healthy muffin recipes? Try my low carb muffins, almond flour muffins, healthy breakfast muffins, or flourless muffins.

Key Ingredients

  • Rolled oats. These will be blended down to a flour-like consistency. Instant oats can also work.
  • Baking powder and baking soda. Both leavening agents are used for some rise and fluffiness. 
  • Salt. Just a pinch to bring out the sweetness. 
  • Banana. Gives the muffins extra sweetness and moisture without the need for butter or oil. If you’d rather not use bananas, use equal portions of unsweetened applesauce.
  • Eggs. Room temperature eggs are best.
  • Yogurt. I used plain Greek yogurt, but vanilla-flavored yogurt also works. I like the Greek variety because it’s higher in protein.
  • Maple syrup. Gives a little sweetness. You can also use agave nectar or honey. 
  • Vanilla extract. A must for any good muffin or baked good! 

How to make healthy oatmeal muffins

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

blender with bananas, oats, yogurt, and eggs.

Step 1- Add all the ingredients to a high-speed blender or food processor.

blended muffin mixture in a blender.

Step 2- Blend until a smooth batter remains. Scrape down the sides, if needed.

muffin batter in a muffin tin.

Step 3- Pour the batter evenly among the 12 muffin liners.

baked oatmeal muffins.

Step 4- Bake the muffins for 18-20 minutes or until a skewer comes out mostly clean. 

Arman’s recipe tips

  • You can use a food processor if you don’t have a blender. Or, if you want to mix by hand, replace the rolled oats with oat flour.
  • Do the ‘press test.’ Baking with mashed bananas can be tricky since the muffins will be moist. If you’re unsure if they’re done baking, lightly press into the center of one of the muffins. If it springs back, you’re good to go. If it leaves an indentation, let them bake for a few minutes longer. 
  • Don’t overbake the muffins. They’ll continue to cook as they cool in the pan, so I like to remove them from the oven as soon as a toothpick inserted comes out, just barely clean.  
  • Add sweetness. These muffins are not overly sweet. If you prefer sweeter muffins, add 1-2 tablespoons of your favorite granulated sweetener (coconut or brown sugar). Alternatively, you can just spread a generous amount of homemade Nutella on top.

Storage instructions

To store: Muffins will keep at room temperature, covered, for up to 1 week. You can store them in the refrigerator for up to 2 weeks. 

To freeze: Place leftover muffins in a ziplock bag and store them in the freezer for up to 6 months. 

healthy oatmeal muffins on a serving plate.

If you tried this Healthy Oatmeal Muffins recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe. 

healthy oatmeal muffins recipe.

Healthy Oatmeal Muffins

5 from 265 votes
These oatmeal muffins are so moist and fluffy, you won't believe they are healthy! No flour, no butter, and no oil are needed, all you need is one bowl or blender. Watch the video below to see how I make it in my kitchen!
Servings: 12 servings
Prep: 5 minutes
Cook: 18 minutes
Total: 23 minutes

Video

Ingredients  

  • 2 cups rolled oats gluten free, if needed
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large bananas about one cup
  • 1 cup vanilla yogurt Greek or plain
  • 2 large eggs
  • 3 tablespoons maple syrup can use honey or agave
  • 1 teaspoon vanilla extract

Instructions 

  • Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and set aside.
  • In a high speed blender or food processor, add the oats, baking powder, baking soda, salt, bananas, yogurt, eggs, maple syrup, and vanilla extract. Blend until smooth, scraping down the sides as needed.
  • Distribute the batter evenly amongst the 12 muffin liners. Bake the muffins for 18-20 minutes, or until a toothpick comes out mostly clean.
  • Let the muffins cool in the tin for 10 minutes, before carefully transferring to a wire rack to cool completely.

Notes

TO STORE: Muffins will keep at room temperature, covered, for up to 1 week. You can store them in the refrigerator for up to 2 weeks. 
TO FREEZE: Place leftover muffins in a ziplock bag and store them in the freezer for up to 6 months.
Make vegan muffins. Use dairy-free yogurt and swap the eggs for flax eggs, which you can make by combining 3 tablespoons of flax seeds with 6 tablespoons of water.
Gluten-free muffins. Use gluten-free rolled oats. 
Make mini muffins. Grease a 32-count mini muffin pan and reduce the cooking time to 12 minutes. 
Flavor variations
  • Banana muffins. Add 1 tablespoon cinnamon to the batter and ¼ cup of walnuts.
  • Chocolate chip muffins. Add 1/4 cup chocolate chips.
  • Pumpkin spice muffins. Swap out half the banana for equal amounts of pumpkin puree and add 1 tablespoon of pumpkin pie spice.
  • Apple spice muffins. Add 1 teaspoon cinnamon and 1 cup finely diced apple.
  • Zucchini muffins. Shred 1 large zucchini and squeeze out the extra moisture. Fold through the shredded zucchini at the very end.
  • Almond butter muffins. Fold in ¼ cup of creamy almond butter.

Nutrition

Serving: 1servingCalories: 102kcalCarbohydrates: 17gProtein: 4gFat: 2gSodium: 188mgPotassium: 186mgFiber: 2gSugar: 8gVitamin A: 68IUVitamin C: 2mgCalcium: 82mgIron: 1mgNET CARBS: 15g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Frequently asked questions

Do I need to use bananas?

I find bananas yield the best muffin batter and muffin texture. I tested these with unsweetened applesauce and mashed sweet potato, and it worked okay, but the middles were very moist. If you use applesauce or sweet potato, use one full cup.

More recipes using oatmeal to try

Originally published January 2021, updated and republished May 2025

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    i made these and it was delicious. i didn’t put any maple syrup and it was still sweet enough from the blueberries in my opinion. will definitely make again

    1. Hi Anne- I think you’d have trouble blending the oats down in that- unless you perhaps made oat flour first.

  2. 5 stars
    Hi.
    Can you please tell me if you can skip the maple syrup if you are using blueberries and super ripe bananas, and also if you can use plain chobani greek yogurt instead of vanilla?
    Thank you so much.

      1. Yes that is fine! Just toss them in some flour first so they don’t sink!

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