Healthy Oatmeal Muffins


5 from 241 votes
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These oatmeal muffins are light, fluffy, and naturally sweetened, you won’t believe they are healthy! Made in just one blender, they require no butter, oil, or flour. 100 calories per muffin.

healthy oatmeal muffins

Healthy Oatmeal Muffins

When it comes to healthy desserts and treats, my favorite recipes to make are chocolate chip cookies, chocolate cake, and these easy oatmeal muffins. 

Growing up, my mom would always prefer to make food from scratch. I was never the kid who had packaged granola bars or chips in my lunch box. Nor was I the kid who’d enjoy a store bought cake or brownie for dessert. Instead, I’d enjoy homemade versions of them. While I was always a fan of anything she made using chocolate (like her chocolate muffins and oatmeal brownies), my favorite thing to find in my lunchbox was her oatmeal muffins. 

I’ve been meaning to share her oatmeal muffin recipe for quite some time. It’s one of the easiest and most foolproof recipes you’ll ever come across and uses simple ingredients. No flour, no butter, and no oil are needed, but you’d never tell. The texture is moist, fluffy, and with a gorgeous crumb. The muffins are sweet but not overly sweet, making them totally acceptable for a wholesome snack or even breakfast!

I’ve been eating these muffins now for over 20 years, and I definitely won’t be stopping anytime soon. Who knew you could make such delicious muffins that are actually healthy!

How do you make oatmeal muffins? 

The Ingredients

  • Rolled oats– Either gluten free rolled oats or traditional oats. These will be blended down to a flour-like consistency.
  • 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 moisture, without the need for any butter or oil. It also gives some natural sweetness. 
  • Eggs– Room temperature eggs. 
  • Yogurt– Either plain or vanilla Greek yogurt. 
  • 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! 
  • Mix-ins– I added blueberries, but you can add anything you like, or enjoy it as it is! 

The Instructions

Start by adding all your ingredients into a high speed blender. Blend the ingredients for 1-2 minutes, until a smooth and thick batter remains. Next, pour the batter into a 12-count muffin tin lined with muffin pans. 

Now, bake the muffins for 18-20 minutes, or until a skewer comes out mostly clean. Let the muffins cool in the pan for 10 minutes, before carefully transferring to a wire rack to cool completely. 

oatmeal muffins

Tips to make the best healthy oat muffins

  • If you don’t have a blender, you can use a food processor. Alternatively, if you want to mix it by hand, replace the rolled oats with oat flour
  • Do not overbake the muffins, as they continue to cook as they are cooling in the pan. 
  • If you’d like to make mini muffins, grease a 32-count mini muffin tin and reduce the bake time to 12 minutes. 
  • These muffins are not overly sweet. If you’d like sweeter muffins, add 1-2 tablespoons of your favorite granulated sweetener (like coconut sugar or brown sugar). Alternatively, you can just spread a generous amount of homemade Nutella on top. 

Flavor variations

While these healthy muffins taste delicious on their own, have some variety by changing up their flavors! 

  • Banana– Add 1 tablespoon cinnamon to the batter. 
  • Blueberry– Do as I did! Fold through 1/2 to 1 cup of fresh or frozen blueberries. 
  • Chocolate chip– Add 1/4 cup chocolate chips.
  • Pumpkin– Swap out half the banana for equal amounts of pumpkin puree
  • Apple– Add 1 teaspoon cinnamon and 1 cup finely diced apple. 

Storing and freezing muffins

  • 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 oat muffins

More healthy recipes to try

healthy oatmeal muffins

Healthy Oatmeal Muffins

5 from 241 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.
Servings: 12 muffins
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes



  • 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 all your ingredients and blend until a smooth batter remains.
  • Distribute the batter evenly amongst the 12 muffin liners. Bake the muffins for 18-20 minutes, or until a skewer comes out mostly clean.
  • Let the muffins cool in the tin for 10 minutes, before carefully transferring to a wire rack to cool completely.


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. 


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

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

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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Recipe Rating


  1. These look good, but I’m confused. Do you mix the blueberries in with the batter or do you add them after the batter is made?

    1. 5 stars
      In the oven right now. I did almost break my blender, as the oats and ingredients were too thick for my Oster blender. However, slowly it did finally blend. Dropped blueberries on top. Smells delicious. Taste test coming soon!

  2. We are plant based. So we plan to omit the eggs and the yogurt.. Do you foresee any problems if we just make the muffins with just the oatmeal the baking soda powder vanilla and cinnamon and banamas. Thank you

    1. You can use dairy free yogurt (I did) but haven’t tried without eggs, so feel free to try out an egg replacer and see!

  3. Good day,
    Can you use steel oats? Instead of the regular rolled oats?
    Thank you and have a great day

  4. 5 stars
    Photos are Awesome !!! Thank You For Sharing this Recipe !!! This Recipe is Look So Fresh, Healthy and Delicious to Prepare. Nice Blog to Follow while Preparing Recipes. I’ll Definitely Try it.

  5. Hi Arman, I just put my oatmeal muffins in the oven, very easy prep! Can this same process be used for cranberry muffin recipe? Thank you!

  6. 5 stars
    A good solid muffin for someone who needs low cal or low carb. Made with frozen blueberries, made again with mini dark chocolate chips. Didn’t say what kind of Greek yogurt (low-fat or whole milk) I used Greek low fat one time and the high protein no sugar low carb another (both vanilla) and it was great either way. Love this recipe.

    1. 5 stars
      I have been making this recipe for 3 months. I love it!! I double the recipe and whip it up in my Ninja blender. I use nonfat greek yogurt plus some extra vanilla and cinnamon. I usually use honey but have also tried molasses with good results. I’ve experimented with mini and regular size loaf pans but they are too deep and it cooks unevenly. So, I found if I put it on a greased cookie sheet, 350 degree oven for 15 – 20 min. It comes out great! I then cut it, pack in containers and store in the freezer. Great to take for breakfast or a snack on the run. I’ve used defrosted blueberries, strawberries and fresh blueberries all were a success. Can’t wait to keep trying new combinations!

  7. Love this recipe! I do all kinds of tweaks now, I swapped one cup of oats for a 1/2 cup of protein powder, use nonfat plain yogurt, Walden sugar free syrup, add some brown sugar swerve, pumpkin spice, Lily’s milk chocolate chips and blueberries 🤣-it’s so versatile!