These Classic Oatmeal Muffins are simple, satisfying, and oh so delicious!
We made a handful of healthy swaps to make sure this recipe is 100% whole grain and sweetened all-naturally. And, bonus, they’re naturally lower in fat!
In the mood for more muffin inspo?! Check out all our healthy muffin recipes and happy baking, loves.
Our Favorite Healthy Oatmeal Muffins
These classic oatmeal muffins have quickly become one of our go-to’s in the Fit Foodie kitchen. They’re easy to make, pack healthy ingredients and are a true crowd-pleaser. Do yourself a favor, and make a double or triple batch to have on-hand whenever the muffin mood strikes. Oh, and they’re toddler-approved 😉
Because these are oatmeal muffins, this recipe calls for both rolled oats for texture and ground oat flour. We’re also using part white whole wheat to make sure they stay nice and fluffy!
As for fat, you only need 2 tablespoons of melted coconut oil thanks to some mashed banana. And, if you’re not a banana person, you can sub unsweetened applesauce instead.
The Healthy Swaps We Made
Oatmeal Muffin Variations
Use this as a base healthy muffin recipe to really make them your own. Here are some variation ideas:
- Lemon Blueberry: Add about a tablespoon of lemon zest and about 3/4 cups of fresh blueberries!
- Sea Salt Chocolate Chip: Add a handful of chocolate chips and top the completed muffins with some sea salt.
- Carrot Cake: Add around 3/4 cups grated carrots + 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and a pinch of allspice.
How to Freeze this Oatmeal Muffin Recipe
If you love to have healthy muffins on hand, but don’t want them to go bad, this is a great recipe to make a double or triple batch and then freeze for later enjoyment. It’s super easy:
- First, let your oatmeal muffins cool completely. Then, place muffins on a baking sheet and place the baking sheet into the freezer. Freeze for at least 2 hours.
- Once the muffins are frozen, transfer into a freezer-safe, gallon-size bag. Then, remove as much air as possible and seal. Write “Classic Oatmeal Muffins” on the front of the bag along with an “eat by date” 3 months from the time you made the muffins.
First, preheat oven to 350ºF and line a muffin tin with cupcake liners or spray with coconut oil cooking spray. Place dry ingredients into a large bowl and whisk to combine. Then, whisk eggs in a medium bowl and add maple syrup, almond milk, and mashed banana and mix until combined. Add wet ingredients to dry and mix until combined. Then, add in melted coconut oil and mix again. Transfer batter into muffin tin, filling each one around 3/4 of the way full. Then, sprinkle on some additional rolled oats. Bake at 350ºF for 20-23 minutes or until you do the toothpick test and it comes out clean.
Serving: 1 muffin, Calories: 177 kcal, Carbohydrates: 32 g, Protein: 3 g, Fat: 3 g, Fiber: 2 g, Sugar: 17 g. Nutrition information is automatically calculated, so should only be used as an approximation.
