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Healthy oatmeal muffin fresh out of the oven, topped with oats and berries.

Healthy Oatmeal Muffin

A nutritious and delicious recipe for oatmeal muffins that combines wholesome ingredients and a touch of sweetness, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup rolled oats Can substitute with quick oats
  • 1 cup milk (or almond milk) Use almond milk for a dairy-free option
  • 1 ripe banana mashed banana Ensure it is well mashed for smooth batter
  • 2 large eggs Can substitute with flax eggs for vegan option
  • 1/4 cup honey or maple syrup Adjust to taste for sweetness
  • 1/2 cup whole wheat flour Can substitute with gluten-free flour for gluten-free option
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon Add nutmeg or ginger for a spicier flavor
  • 1/2 cup chopped nuts or dried fruit Optional, for added texture and flavor

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a bowl, mix the rolled oats and milk. Let it sit for about 15 minutes to soften the oats.
  3. In another bowl, combine the mashed banana, eggs, and honey or maple syrup until smooth.
  4. Stir the wet ingredients into the oat mixture.
  5. In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon.
  6. Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in nuts or dried fruit if desired.
Baking
  1. Divide the batter among the muffin cups and bake for 18-20 minutes, or until a toothpick comes out clean.
  2. Allow cooling before serving.

Notes

Serve warm with honey or peanut butter. Store in an airtight container for 2-3 days at room temperature or refrigerate for up to a week. For longer storage, freeze wrapped muffins for up to three months.