Tender, fluffy, and subtly spiced, these Healthy Oatmeal Muffins are 100% whole grain, sweetened with pure maple syrup, and topped with buttery streusel crumbs that make them the best of all breakfast worlds.
These easy, healthy oatmeal muffins are the happy medium between an indulgent slice of Apple Coffee Cake and a wholesome bowl of Apple Cinnamon Overnight Oats.
- On the wholesome end, you’ll feel fabulous about the ingredients. Oatmeal, whole wheat flour, and naturally sweet maple syrup make these a healthy breakfast muffin choice to kickstart your morning.
- On the indulgent, I-love-my-breakfast-life end, they have a yummy oat streusel topping that some would argue is the best part (if that’s you, be sure to check out my Coffee Cake Muffins too).
These scrumptious muffins are also a beaming way to start an otherwise ho-hum weekday.
While on the weekends, we might lean Goat Cheese Quiche and Oven Baked Bacon, during the work week, it’s nice to have healthy breakfasts on hand, like healthy oatmeal muffins.
5 Star Review
“This is a new family favorite. I’ve made it over and over again and the muffins disappear within the first day every time. Delicious. Comforting.”
— Amanda —
These oatmeal muffins are:
- Quick. Simply measure, mix, bake, and cool. These easy oatmeal muffins can be coffee-side in just over 30 minutes.
- Light. With right around 200 calories, 7 grams of fat, and 5 grams of protein, these healthy oatmeal muffins are far more balanced than the sugar-laden versions you’ll find in the typical pastry case.
- Convenient. I love these muffins because they’re an exciting grab-and-go breakfast for busy mornings and also freeze beautifully for future enjoyment.
- And More! These healthy oat muffins with crumb topping are made with whole grain flour, naturally sweetened with maple syrup, and can be made dairy-free using your favorite nut, oat, or soy milk.
It can’t get much better than that!
How to Make Healthy Oatmeal Muffins
These cinnamon oatmeal muffins are a welcome reminder that breakfast can offer home-baked satisfaction and be healthy at the same time.
- Whole Wheat Flour. My go-to for healthy muffin recipes. Whole wheat flour offers more fiber, B vitamins, and antioxidants than all-purpose flour. It’s an effortless way to up the nutritional content of your everyday cooking and baking.
- Rolled Oats. Provides texture and structure to the muffins as they bake. (They’re also my secret to these awesome Healthy Blueberry Muffins.)
- Oat Flour. Adds a wonderful nuttiness and chew to the muffins.
- Baking Powder. Serves as the leavener that gives these muffins their perfect rise.
- Milk. For these easy oatmeal muffins, I went with skim milk but you may use an equal amount of plain unsweetened soy, almond, or oat milk.
- Maple Syrup. Naturally sweetens these muffins and infuses them with lovely maple flavor in every bite.
- Coconut Oil. Keeps the muffins moist and tender as they bake.
- Eggs. Adds softness and provides structure to these healthy oatmeal muffins.
- Cinnamon + Nutmeg. Perfectly spices the muffins and makes your kitchen smell divine. (These Gingerbread Muffins are another spiced muffin favorite.)
- Vanilla Extract. Pairs with the warm cinnamon and nutty oats.
- Crumb Topping. Because you know you love it! A light sprinkle of an easy crumb topping, made with brown sugar, butter, and flour, finishes each muffin with just the right amount of decadence.
- Preheat the oven and lightly grease a standard 12-cup muffin tin.
- Stir together the dry ingredients.
- Combine the wet ingredients.
- Gently combine the wet and dry ingredients. Don’t overmix!
- Transfer the batter to the muffin tin, prepare the crumb topping, and sprinkle over each muffin.
- Bake the healthy oatmeal muffins at 400 degrees F for 18 to 20 minutes, until golden brown. ENJOY!
- To Store. Leftover muffins may be kept in an airtight container at room temperature for up to two days.
- To Freeze. Individually wrap and freeze healthy oatmeal muffins for up to two months. Defrost overnight in the fridge or at room temperature for several hours before enjoying.
Recommended Tools to Make this Recipe
- Muffin Pan. This non-stick standard muffin pan has been my trusted friend for muffins and cupcakes (like these Carrot Cake Cupcakes) for years.
- Mixing Bowls. This set of glass mixing bowls I use daily for sweet and savory recipes.
- Whisk. For gently mixing together the batter for these healthy oatmeal muffins.
The Best Muffin Pan
This simple non-stick muffin pan is a kitchen staple. Muffins or cupcakes slip out easily, and it’s dishwasher-safe.
Bake yourself some morning magic with these healthy oatmeal muffins!
Frequently Asked Questions
For the best texture, I recommend rolled oats, as they are heartier than quick oats. In a pinch, you can swap quick oats, but do not use instant oatmeal. Because it is so pulverized, it won’t hold up during baking.
These simple oatmeal muffins are stellar for any of your favorite mix-ins. Gently stir in 2/3 to 1 cup of chocolate chips, chopped dried fruit, chopped toasted nuts, or blueberries (be sure to check out these Healthy Blueberry Muffins also).
Yes! Whole milk (or any milk you prefer) can be used instead of nonfat in these oatmeal muffins.
For the Muffins:
- 1 cup whole wheat flour
- 3/4 cup old fashioned rolled oats
- 1/2 cup oat flour (or 1/2 cup plus 2 tablespoons oats finely ground in a food processor)
- 1 tablespoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1 cup non-fat milk plus 2 tablespoons
- 1/2 cup pure maple syrup
- 1/4 cup coconut oil melted and cooled, or substitute canola oil or melted and cooled unsalted butter
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
For the Crumb Topping:
- 1 tablespoon cold unsalted butter cut into small pieces
- 3 tablespoons flour
- 1 tablespoon brown sugar
Preheat the oven to 400 degrees F. Lightly grease a standard 12-cup muffin tin or line with paper liners and set aside.
In a large bowl, stir together the whole wheat flour, oats, oat flour, baking powder, cinnamon, salt, and nutmeg.
In a separate bowl, whisk together the milk, maple syrup, oil (or butter), eggs, and vanilla. Make a well in the center of the dry ingredients, then pour the wet ingredients into the center.
By hand, stir the batter gently, just until combined (it will be somewhat lumpy). Divide the batter evenly between the prepared muffin cups.
For the crumb topping: In a small bowl, quickly rub the butter, flour, brown sugar, and cinnamon together with your fingers until fine crumbs form. Sprinkle over each unbaked muffin.
Bake the muffins until golden brown and a toothpick in the center comes out clean, 18-20 minutes. Allow the muffins to cool in the pan for 5 minutes, then gently remove to a wire rack to cool completely.
- TO STORE: Leftover muffins may be kept in an airtight container at room temperature for up to two days.
- TO FREEZE: Individually wrap and freeze healthy oatmeal muffins for up to two months. Defrost overnight in the fridge or at room temperature for several hours before enjoying.
Serving: 1muffinCalories: 188kcalCarbohydrates: 27gProtein: 5gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 30mgPotassium: 252mgFiber: 2gSugar: 10gVitamin A: 112IUVitamin C: 1mgCalcium: 100mgIron: 1mg
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