One-Bowl Healthy Oatmeal Muffins Recipe
An easy and healthy oatmeal muffins recipe you can whip up in one bowl in 30 minutes with just a few simple ingredients.
About the Recipe
These healthy breakfast muffins are a delicious way to start your day and satisfy your sweet tooth with a healthier option.
With their hearty texture and wholesome flavour, they’re sure to be a hit with the whole family. Moist, fluffy, nutritious and satisfying, these yummy homemade muffins tick all the boxes.
They’re made with rolled oats, applesauce, whole grain flour, do not contain eggs or dairy, and are sweetened with coconut sugar and maple syrup to keep them refined sugar-free.
For more delicious muffins, you might like these Applesauce Muffins, Easy Eggless Banana Muffins Recipe with Walnuts or Healthy Blueberry Muffin Recipe.
Looking for gluten-free muffins? Check out my Chickpea Flour Muffins or Vegan Buckwheat Muffins.
Ingredient Notes
The recipe has been kitchen tested with the following ingredients. For recipe success, please do not make substitutions unless listed.
- Applesauce: Use unsweetened applesauce. You can use mashed ripe banana as a substitute.
- Maple Syrup: Use any variety of pure maple syrup or substitute honey or agave syrup.
- Coconut Sugar: Brown sugar can be used in place of coconut sugar.
- Flax: Be sure to use ground flaxseeds, not whole flax to act as egg in the recipe (no need to mix the flax eggs separately). Make sure the flax is freshly ground or within the best before date if you purchased it ground. Stale flax may not work as needed in the recipe.
- Almond Milk: Any type of plant-based milk can be used instead of almond milk (or try this homemade almond milk!). I used unsweetened almond milk.
- Coconut Oil: Melted and cooled plant-based butter can be used instead of coconut oil.
- Flour: You can use white whole wheat flour, all-purpose flour or whole wheat pastry flour. This recipe has not been tested with gluten-free flour.
- Oats: Use rolled oats, old fashioned oats or large flake oats. You can use quick-cooking oats though rolled oats are suggested for the best texture.
- Leavening: You’ll need both baking soda and baking powder. Watch you don’t mix up the amounts.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Variations and Additions
- Blueberry Oatmeal Muffins: Fold up to 1 cup fresh blueberries into the batter before baking.
- Oatmeal Apple Muffins: Fold 1 diced apple into the batter before baking.
- Pumpkin Pie Spice: Substitute 2 tsp pumpkin pie spice for the cinnamon.
- Oatmeal Walnut Muffins: Add up to 1/2 cup walnuts to the batter before baking.
- Chocolate Chip Muffins: Add up to 1/2 cup chocolate chips to the batter before baking.
- Vanilla: Add up to 2 tsp vanilla extract with the wet ingredients.
- Other Add-Ins: Add up to 1/2 cup raisins, cranberries, chopped apricots, chopped pecans, sunflower seeds or coconut.
Step-by-Step Instructions
Step 1: Prepare for Baking
Preheat the oven to 375˚F (190˚C) and line a muffin pan with 10 paper liners. Spray the liners with non-stick cooking spray (this is not required but will ensure they don’t stick to the paper).
Step 2: Mix Wet Ingredients
Add the applesauce, maple syrup, coconut sugar, ground flax, almond milk and melted coconut oil to a large mixing bowl and mix until well combined.
Step 3: Add Dry Ingredients
Add the flour, oats, baking powder, baking soda, cinnamon and salt to the bowl and mix until just combined. As soon as all the flour has been incorporated, stop mixing.
Avoid over mixing the batter or the muffins will be tough.
Step 4: Bake
Fill each of the 10 muffin liners with the muffin batter and sprinkle more oats overtop of each muffin. I also like to sprinkle a little coconut sugar or brown sugar over top.
Bake the muffins for 20-22 minutes, or until a toothpick inserted into the centre comes out clean.
Step 5: Cool and Enjoy
Once they’re done baking, let them sit in the pan for at least 5 minutes before transferring to a wire rack to finish cooling. Enjoy your muffins!
Recipe FAQs
This recipe would make a good addition to breakfast paired with some healthy fats and protein for a more macronutrient balanced meal.
It’s made with whole grain oats and whole wheat flour which increase the fibre compared to traditional muffins, and you could add nuts or dried fruit for additional fibre and nutrition.
Yes, oatmeal muffins can be frozen. once they’ve cooled completely store them in an airtight container or freezer bag for up to 3 months.
You can wrap them individually in plastic wrap or foil to prevent freezer burn though it’s not rquired.
Thaw the muffins at room temperature then enjoy as is or lightly warmed in the microwave
You can substitute mashed ripe banana in place of applesauce.
You can substitute melted and cooled plant-based butter in place of coconut oil.
You can substitute light brown sugar, dark brown sugar or another unrefined sugar such as demerara or turbinado in place of coconut sugar.
Let muffins cool completely before storing. Store in an airtight container at room temperature for 3 days or in the fridge for up to 1 week.
Muffins can be frozen in an airtight container or freezer-bag for up to 3 months. If frozen, thaw at room temperature or in the fridge and enjoy.
Muffins can be enjoyed cold or are delicious lightly warmed and served with butter.
Baking Tips
- Measuring Accurately: I recommend using a digital kitchen scale to make sure you’re measuring the ingredients with accuracy. It’s really important to get the ratios right for recipe success when baking.
- Over Mixing: Avoid over mixing the batter or the muffins will be dense and gummy. As soon as the flour is incorporated, stop mixing.
- Baking: Be sure the oven is fully preheated before baking and do not open the oven until you’re ready to check for doneness.
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Healthy Oatmeal Muffins
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 10
- Category: Snack
- Cuisine: American
- Diet: Vegan
Description
Easy oatmeal muffins made with flax, natural sweeteners and less oil than traditional muffins perfect for a quick breakfast, after school snacks or sweet treat on a busy day.
Ingredients
Wet Ingredients
- ½ cup (113 g) unsweetened applesauce
- ¼ cup (80 g) maple syrup
- ⅓ cup (43 g) coconut sugar
- 2 tbsp (14 g) ground flax seeds
- 1 cup (240 mL) unsweetened almond milk
- ¼ cup (50 g) melted and cooled coconut oil
Dry Ingredients
- 1 ½ cup (180 g) white whole wheat flour or whole wheat pastry flour
- 1 cup (100 g) rolled oats + extra for sprinkling on top
- 1 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp salt
Instructions
- Prepare: Preheat the oven to 375˚F (190˚C) and line a muffin tin with 10 paper liners. Spray the liners with non-stick cooking spray.
- Mix Wet Ingredients: In a large bowl, mix the applesauce, maple syrup, coconut sugar, ground flax, almond milk and melted coconut oil until well combined.
- Add Dry Ingredients: Add the flour, oats, baking powder, baking soda, cinnamon and salt to the bowl and mix until just combined. As soon as the flour is incorporated, stop mixing. Do not over mix the batter or the muffins will be tough.
- Bake Muffins: Fill the 10 muffin liners with the batter. Sprinkle a few oats and/or brown sugar or coconut sugar on top of each muffin, if desired. Bake for 20-22 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
- Cool Muffins: Remove muffins from the oven when done and let sit for at least 5 minutes in the pan before transferring to a wire rack to finish cooling.
Notes
Measuring: Please use a digital scale to ensure accuracy and recipe success!
Substitutions: For flour you can use all-purpose flour, white whole wheat flour or whole wheat pastry flour. Do not use whole wheat flour or the muffins will be too dense. Brown sugar can be used in place of coconut sugar. Plant-based butter can be used in place of coconut oil. Any plant-based milk may be used.
Storing: Store muffins in an air-tight container at room temperature for up to 3 days, in the fridge for up to 1 week, or in the freezer for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12 g
- Sodium: 205 mg
- Fat: 6 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 4 g
Really good! As a new vegan, I was getting tired of oatmeal for breakfast, so went searching for an easy muffin recipe, without a lot of expensive or difficult to find ingredients, that would give me some good protein in the morning. I especially appreciated substitution tips. I swapped brown sugar for the coconut sugar, and melted vegan butter for the almond butter. This is my new favorite breakfast recipe. Thanks!
I was able to move your review but now I’m not sure it was supposed to be on these oatmeal muffins or the protein muffins, haha! Either way, I’m glad you enjoyed them!
So easy and delicious! My kiddos are in love… and so am I!
Thank you, Tiffany!