Healthy Oatmeal Muffins

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.

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.

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. 

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. 

Frequently asked questions

More recipes using oatmeal to try

• Oatmeal breakfast cookies 
• Healthy oatmeal pancakes
• Oatmeal brownies
• Oatmeal protein bars
• Peanut butter oatmeal balls

Originally published January 2021, updated and republished May 2025