These oatmeal muffins are the perfect easy and healthy snack—made without any refined flour or sugar! Ready in just 5 minutes of prep thanks to your blender, they’re naturally sweetened and packed with whole grain goodness.
These oatmeal muffins have become our weekly staple for homemade snacks! Everyone in our family loves them—my toddler eats one every day and my 8 year old grabs them on the go. They use oats instead of flour and they’re naturally sweetened with honey or maple syrup, with a perfect tender crumb that makes them irresistible.
The best part? Everything goes in the blender, so they’re ready for the oven in under 5 minutes! They’re great a quick breakfast, healthy snack, or lunchbox treat slathered with nut butter. Come experience the blender magic!
What you need for oatmeal muffins
My healthy banana muffins recipe has become somewhat legendary—thousands of readers have loved them and I try to make a batch weekly! But sometimes I face a crisis: my 2-year-old wants her muffins and there’s not a single ripe banana in sight. So I’ve been recipe testing for weeks to make a blender muffin without banana. The result? These muffins might be even better than the original! Here are the ingredients you’ll need:
- Old-fashioned rolled oats: The star ingredient that is ground into flour in the blender! Do not substitute steel cut oats: they do not work in the same way. Make sure to use certified gluten-free oats to make this a gluten-free recipe.
- Greek yogurt: This is the moisture hero replacing mashed banana. Full-fat works best for tender muffins, but 2% is fine too.
- Eggs: Provide structure and help the muffins rise. (I have not tried with flax eggs, but feel free to test and let me know!)
- Olive oil: Sounds weird in muffins, but it creates a nice muffin texture and is Mediterranean diet friendly.
- Honey or maple syrup: Natural sweetness that’s kid-approved; maple syrup makes them vegan-friendly.
- Vanilla, cinnamon, salt: This trifecta makes them taste like a warm hug.
5-star reader review
“These muffins are perfectly sweet but not TOO sweet. One of my daughters had TWO for breakfast drizzled with maple almond butter. My other daughter had one with warmed up with peanut butter. 4 thumbs up from these kids!” -Tanvee
Tips for baking
These oatmeal muffins are so simple to bake up. Here are a few tips to keep in mind:
- Use a standard size blender, high speed preferable. Avoid using a small blender: the quantities are too large (we’ve had one explode accidentally!).
- The batter needs 5 minutes to rest and thicken. At first the batter is very liquid, but letting it stand 5 minutes helps. It will still be looser than you typical muffin batter: don’t worry, it will still bake up to be fluffy!
Flavor variations
There are so many ways to mix up this concept of muffins! You can fold in fruit or nuts for different flavor combinations. Here are some ideas:
- Banana: Go to our Healthy Banana Muffins.
- Apple: Fold in 1 cup diced apples or try Healthy Apple Muffins.
- Blueberry: Fold in 1 cup blueberries or try Banana Blueberry Muffins.
- Zucchini: Add grated zucchini: go to Healthy Zucchini Muffins.
- Nuts: Add chopped toasted pecans or walnuts.
Storing leftovers
These muffins last up to 1 week refrigerated. You can also freeze them in a sealed freezer safe container for up to 3 months. They taste great at room temperature or warmed in an air fryer or toasted oven.
A few more serving suggestions
My 2 year old eats these every day! We love eating this gluten free snack warm with a slather of peanut butter or almond butter to make them more filling.
Add a hint more sweetness with a little hint of honey and a few sprinkles of sea salt. The possibilities are endless! We hope you love them as much as we do.
PrintOatmeal Muffins
Pin Recipe
Print RecipeThese oatmeal muffins are the perfect easy and healthy snack—made without any flour or refined sugar! Ready in just 5 minutes of prep thanks to your blender, they’re naturally sweetened and packed with whole grain goodness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12
- Category: Muffin
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups Old Fashioned rolled oats, plus ½ cup and more to top
- 1 cup Greek yogurt
- 2 large eggs
- ¼ cup olive oil
- ½ cup honey or maple syrup
- 1 teaspoon each vanilla extract, baking soda, and baking powder
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 350°F.
- Place 2 cups of the rolled oats, the Greek yogurt, eggs, olive oil, honey or maple syrup, vanilla, baking powder, baking soda, cinnamon, and salt in a blender. Blend everything on high for a minute or two until a smooth batter forms. Add the remaining ½ cup oats and pulse once. Allow to stand 5 minutes so the batter thickens.
- Place 12 muffin cups into a muffin tin and pour the batter divided evenly between the cups, filling the cups close to the top. Sprinkle the tops with extra rolled oats.
- Bake for 25 to 30 minutes until a toothpick comes out clean. Remove from the muffin tin and allow them to cool a few minutes before serving. Store refrigerated or frozen.
Notes
Variations:
- Banana: Go to our Healthy Banana Muffins.
- Apple: Fold in 1 cup diced apples or try Healthy Apple Muffins.
- Blueberry: Fold in 1 cup blueberries or try Banana Blueberry Muffins.
A few more healthy snack ideas
Want more ideas for healthy snacking? Here are a few you’ll love:
from A Couple Cooks https://ift.tt/IGbELou
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