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Brown bowl with a red and white checkered napkin containing 7 Baked Oatmeal Blueberry Oatmeal Cupcakes.
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5 from 2 votes

Oatmeal Muffins

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. 
Prep Time10 mins
Cook Time30 mins
Cool Time30 mins
Total Time1 hr 10 mins
Course: Breakfast
Cuisine: American
Servings: 24 people
Calories: 111kcal
Author: Amanda Mason

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

Calories: 111kcal | Carbohydrates: 17g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Sodium: 99mg | Potassium: 117mg | Fiber: 2g | Sugar: 4g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg