These muffins are perfect for breakfast on the go! Made with only simple and natural ingredients, these healthy oat muffins are easy to make and are great for breakfast or a light afternoon snack.
Before we get started with this recipe, I need to make it clear that this muffin recipe is versatile and you can use it to either make oatmeal muffins OR oat muffins. And yes, there is a difference. Oatmeal muffins are made with oatmeal, which is wet. Oat muffins are made with dry old fashioned oats. Both versions are different, but similar and I’m going to walk you through how to make both versions.
And one more thing before we go any further…these oat muffins are not overly sweet. That was intentional on my part. Also, they are not made with flour so don’t expect these to turn out like a typical “fluffy muffin” recipe. Nope, not going to happen here. Unintentionally, these muffins are both vegan and gluten free, which is fine because they are really tasty.
So now that we are on the same page, let’s talk about what makes this recipe so unique and different from all the rest of the oatmeal muffin recipes in the world.
There are days when I need to grab breakfast and head out the door, pronto! These Breakfast Egg Muffins are typically my “go-to”, but a friend shared this recipe with me several months ago and said these baked oatmeal cups are super easy to make and are great for those rushed mornings when you are trying to get out the door.
I made a batch and she was right! If you meal prep, these are perfect for a make ahead breakfast and they also freeze really well. This recipe is fun because you can mix things up a lot. For example, my friend made oatmeal chocolate chip muffins from this recipe. She added coconut oil, chocolate chips, and shredded coconut to the recipe. As for me, I prefer to make blueberry oat muffins which are made with olive oil, fresh blueberries, and walnuts.
Ingredients You’ll Need
Feel free to substitute the white granulated sugar for light brown sugar. I typically add 1 teaspoon of ground cinnamon, as well.
For additional ingredient varieties, the substitutions/additions are endless! Here are some fun ingredients for you to try in this recipe:
- Chocolate chips
- Raisins
- Walnuts
- Cinnamon
- Shredded coconut
- Ground flaxseed
- Dried fruit
Oatmeal Muffins vs. Oat Muffins
To make banana oatmeal muffins, you’ll need the ingredients listed in the picture above. The coconut oil and quick cooking rolled oats is what contributes to more of a wet and creamy base that resembles an oatmeal texture. If you want to make banana oat muffins, you will use all the ingredients above but instead of coconut oil, use olive oil. And instead of quick cooking rolled oats, you’ll use old fashioned rolled oats. The base will still be wet. but it won’t be creamy.
Step-by-Step Recipe Instructions for Making Oatmeal Muffins
Let’s start with making oatmeal muffins. Then, we’ll talk about how to make oat muffins.
The first thing you’ll do is mash the bananas. Place 3 bananas in a large bowl and mash. I like to use overripe bananas because they are easier to mash. Expert Tip: If your bananas are ripe, add 2 Tablespoons of water to the bowl and then use a hand held masher to mash the bananas.
From there, grab a large bowl and add all the dry ingredients: oats, sugar, walnuts, salt, and cinnamon if you’re including it. Mix well until well combined. Set aside.
In a small bowl, add all the wet ingredients: coconut oil, mashed bananas, water, and vanilla extract. Using a wire whisk, mix the wet ingredients until well combined. Expert Tip: The liquid mixture is not going to be smooth and creamy due to the oil and water. This is ok. Instead of using a wire whisk, you can use a handheld electric mixer to help combine the ingredients better.
Next, you’ll pour the liquid ingredients into the large bowl of dry ingredients. With a large wooden spoon, mix until well combined. Then, add in the fresh blueberries and fold them into the batter.
Line 2 muffin pans with liners. Using a butter scoop, fill each cupcake liner up with the muffin mixture. Once all the liners are filled, place both pans in a pre-heated oven and bake for 30 minutes.
Once done, remove the muffins tins from the oven. Place each oatmeal muffins on a wire rack to cool for at least 30 minutes before serving.
How to Make Oat Muffins
If you want more of an oat muffin recipe, use all the same ingredients listed above except substitute the coconut oil and Quick Cooking Rolled Oats with extra-virgin olive oil and Old-Fashioned Rolled Oats. The rest of the steps are the exact same as above. Mash the bananas in a bowl and set aside. Add all the dry ingredients to a large bowl and mix to combine.
In a small bowl, add all the wet ingredients and by using a wire whisk or electric mixer, mix until well combined. Then, pour the liquid ingredients into the large bowl of dry ingredients. With a large wooden spoon, mix until well combined. Fold the blueberries into the batter and fill the muffin cups with the mixture.
Bake at 400°F for 30 minutes. Once done, let the muffins cool before serving.
So the only difference here between oatmeal muffins and oat muffins in the type of oil and type of oats you use. The consistency with oat muffins will also be more watery as where the oatmeal muffins will be more creamy.
Expert Tips
- When filling up the muffin cups, fill them all the way to the rim. Regardless if you are making the oatmeal muffins or oat muffins, these are not going to rise because we are not using flour, baking powder, or baking soda. So fill them all the way to the top.
- Always try to use overripe bananas with this recipe. If you only have ripe bananas, add 2 Tablespoons of water to the bowl and then use a hand held masher to mash them. The extra water helps loosen things up.
- If you don’t have a hand held masher, you can use a fork or your hands to mash the bananas.
- I prefer the bananas to be lumpy and not completely smashed. Having chunks of bananas baked in with the mixture really adds to the texture and flavor.
- To store leftovers, place each muffin in a gallon sized plastic bag so that they lay flat. Store in the refrigerator for up to 5 days. You can eat them chilled or warm them up in the microwave for 15-20 seconds. They pair extremely well topped with butter or dipped in honey.
- These also freeze extremely well! Once they are completely cooled, place each muffin in a gallon sized plastic bag and place in a freezer for 3-4 months. To defrost, place the bag of muffins in the refrigerator until completely thawed.
So, no more excuses! Stop skipping breakfast and make a batch of these healthy oatmeal muffins for those mornings when you don’t have a lot of time. These are perfect for a “grab and go” breakfast or even as a mid-morning or afternoon snack. You can literally grab a couple and throw them in your bag as you head out the door or head to your next meeting.
More Muffin Recipes!
If you’re looking for some additional muffins ideas that are great to grab and go, check out my Acorn Squash Muffins. Even though I make these and eat them all year long, they are full of wonderful fall flavors and are super moist. These Pumpkin Chocolate Chip Muffins are also a huge hit and taste amazing as a breakfast, snack, or dessert!
If you loved this recipe, give this recipe a star review! Also, snap a picture of your finished muffins and share it with me on Instagram using the hashtag #recipesworthrepeating and tagging me @recipesworthrepeating.
Oatmeal Muffins
Ingredients
Ingredients for Oatmeal Muffins
- 5 cups Quick Cooking Rolled Oats
- 2 cups blueberries, fresh
- 3 bananas, mashed
- 1 teaspoon salt
- 4 Tablespoons sugar
- 2 2/3 cups water
- 1/3 cup coconut oil
- 2.5 teaspoons vanilla extract
- 1/2 cup walnuts, chopped
- Optional Add Ins: 1 teaspoon cinnamon, shredded coconut, chopped walnuts, ground flaxseed, raisins, chocolate chips and/or other dried fruit.
Ingredients for Oat Muffins
- 5 cups Old Fashioned Rolled Oats
- 2 cups blueberries, fresh
- 3 bananas, mashed
- 1 teaspoon salt
- 4 Tablespoons light brown sugar
- 2 2/3 cups water
- 1/3 cup extra-virgin olive oil
- 2.5 teaspoons vanilla extract
- 1 Tablespoon cinnamon, optional
- 1/2 cup walnuts, chopped
- Optional Add Ins: 1 teaspoon cinnamon, shredded coconut, chopped walnuts, ground flaxseed, raisins, chocolate chips and/or other dried fruit.
Instructions
Directions To Be Used For Both Muffin Recipes
- Preheat oven to 400°F
- Line 24 cupcake tins with paper cupcake holders.
- In a large mixing bowl, combine all dry ingredients and stir well.
- In a separate bowl, combine and stir all wet ingredients, including the mashed bananas.
- Pour the wet ingredients into the bowl of dry ingredients and stir well with a wooden spoon to combine. Fold in the fresh blueberries.
- Using a large spoon or butter scoop, add the oatmeal mixture to each of the muffin liners.
- Place each tray and bake for 30 minutes.
- Once done, remove the pans from the oven.
- Place each muffin on a wire cooling rack for 30 minutes before serving.
Notes
- When filling up the muffin cups, fill them all the way to the rim. These muffins are not going to rise because we are not using flour, baking powder, or baking soda. So fill them all the way to the top.
- Always try to use overripe bananas. If you only have ripe bananas, add 2 Tablespoons of water to the bowl and then use a hand held masher to mash them. The extra water helps loosen things up.
- If you don't have a hand held masher, you can use a fork or your hands to mash the bananas.
- I prefer the bananas to be lumpy and not completely smashed. Having chunks of bananas baked in with the mixture really adds to the texture and flavor.
- To store leftovers, place each muffin in a gallon sized plastic bag so that it lays flat. Store in the refrigerator for up to 5 days. You can eat them chilled or warm them up in the microwave for 15-20 seconds. They pair extremely well topped with butter or dipped in honey.
- These also freeze extremely well! Once they are completely cooled, place each muffin in a gallon sized plastic bag and place in a freezer for 3-4 months. To defrost, place the bag of muffins in the refrigerator until completely thawed.
Nutrition
Update Notes: This post was originally published in April 2017, but was re-published with updated step-by-step instructions, pictures, and tips in June 2020.
Recipe source: inspired by Chocolate Covered Katie
Wow. I can’t wait to give these delightful oatmeal cupcakes a try. We have been moving my son away from gluten for the last six months (apparently he and I are a lot alike!) and one of his biggest complaints is missing the “sweet stuff” at breakfast. These are going to fill in the gap perfectly- thanks so much.
Yes! He’ll love these! My kids like chocolate chips and coconut, but I like the blueberries and nuts! This one is fun because it’s so versatile! Let me know how he likes them!
Thanks, Helen!
Hi Amanda, These look good! Thanks for sharing your recipe at the Inspiration Spotlight party. Pinned, and sharing.
I hope your readers enjoy!
I love these baked oatmeal cupcakes. I also love that you have so many variations for them. They also look very good. Thank you for sharing on This is How We Roll link party.
Thanks! Enjoy and yes, they are amazingly versatile!
Congratulations!
Your post is featured on Full Plate Thursday and we have pinned it to our Features Board. Thanks so much for sharing with us and enjoy your new Red Plate.
Miz Helen
Thanks for the feature!!! They are indeed DELISH!