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A stack of 3 oatmeal muffins in paper liners on the edge of a baking cooling rack.

Healthy Oatmeal Muffins

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 10
  • Category: Snack
  • Cuisine: American
  • Diet: Vegan


Wholesome whole grain oatmeal muffins made with flax, natural sweeteners and less oil than traditional muffins.


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 flaxseed 
  • 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


  1. 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.
  2. 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.
  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 the flour is incorporated, stop mixing. Do not over mix the batter or the muffins will be tough.
  4. 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.
  5. 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. 


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.


  • Serving Size: 1 muffin
  • Calories: 200
  • Sugar: 12 g
  • Sodium: 205 mg
  • Fat: 6 g
  • Carbohydrates: 31 g
  • Fiber: 4 g
  • Protein: 4 g

Keywords: vegan oatmeal muffins, healthy oatmeal muffins