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
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?
- 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!
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.
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.
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.
More healthy recipes to try
- Oat flour cookies
- Oatmeal pancakes
- Chocolate chip oatmeal cookies
- Avocado smoothie
- Almond flour oatmeal cookies
Healthy Oatmeal Muffins
- 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.