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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.
★★★★★ 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
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.
Step 1- Add all the ingredients to a high-speed blender or food processor.
Step 2- Blend until a smooth batter remains. Scrape down the sides, if needed.
Step 3- Pour the batter evenly among the 12 muffin liners.
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.
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
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
- 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
Frequently asked questions
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
- Oatmeal breakfast cookies
- Healthy oatmeal pancakes
- Oatmeal brownies
- Oatmeal protein bars
- Peanut butter oatmeal balls
Originally published January 2021, updated and republished May 2025
I have pudding now. Maybe Can I put this instead of youghurt?
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
Hi again Arman.
can you use a mixer instead of a blender?
Thanks so much for your time and help.
Anne
Hi Anne- I think you’d have trouble blending the oats down in that- unless you perhaps made oat flour first.
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.
You could try but it won’t be overly sweet.
I was wondering if I could use frozen blueberries for this muffin recipe? Thanks!
Yes that is fine! Just toss them in some flour first so they don’t sink!
BEST oatmeal muffins ever!
Super easy! Very yummy
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!
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.
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!
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!
I don’t see why not 🙂
Hi great recipes always!Do I have to blend it in a blender,or can I just mix it really good?Thank you❤️
Yes you can!
Would I be able to sub quick oats for rolled oats?
Yes you can!
I’ve made these muffins twice now and I’m hooked. It’s great to have a treat that you know is healthy.
A handful of chopped walnuts adds great texture and a 1/2 cup of frozen blueberries folded in at the end adds a little more healthy sweetness.
Love it!
Could you substitute apple sauce for the yogurt?
I don’t see why not!
Obsessed with these muffins!
I make these weekly!
I like this recipe but what constitutes a measurement 1 cup in weight.
I haven’t calculated it, you can try a conversion tool in google.
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.
Good day,
Can you use steel oats? Instead of the regular rolled oats?
Thank you and have a great day
Not this for this recipe, steel cut oats would dry them out 🙂
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
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!
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?
Fold them through at the end!
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!