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.
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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 or snack 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!
Tip!
For more healthy muffin recipes, view this round up of Healthy Muffins – Easy Recipes, Storage Tips, and More! For gluten-free muffins check out these Easy Gluten Free Muffins!
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.
The Ingredients
- 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. You will not use baking soda for these muffins.
- Milk. For these easy oatmeal muffins, I went with skim milk but you may use an equal amount of plain unsweetened soy, almond milk, 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 a brown sugar, butter, and flour blend, finishes each muffin with just the right amount of decadence.
The Directions
- Preheat the oven and lightly grease with non stick cooking spray a standard 12-cup muffin tin or line with paper liners.
- 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!
Storage Tips
- 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.
What to Serve with Healthy Oatmeal Muffins
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.
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.
Healthy Oatmeal Muffins
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Ingredients
For the Muffins:
- 1 cup whole wheat flour
- ¾ cup old fashioned rolled oats
- ½ cup oat flour (or 1/2 cup plus 2 tablespoons oats finely ground in a food processor)
- 1 tablespoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- 1 cup non-fat milk plus 2 tablespoons
- ½ cup pure maple syrup
- ¼ 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
- ½ teaspoon ground cinnamon
Instructions
- 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.
Notes
- 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.
Nutrition
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Hey Erin,
It says in the crumb topping step that there’s cinnamon. How much cinnamon would you recommend? Love your recipes!! Excited to try this one!
Hi Sheena! Oops, sorry about that! It’s 1/2 teaspoon. I’ll fix that! THANK YOU!
No worries!! I actually guessed right then! They were delicious! Thank you for all you do. I hate cooking and you have saved me and our family dinners countless times!
Great to hear! Thank you!
Love this recipe! I used regular flour instead of whole wheat and they were so yummy!
Hi Beth! So glad you enjoyed the recipe! Thank you for this kind review and feedback!
Made these muffins this morning for breakfast and they were a huge hit! So moist and flavourful! didn’t have whole wheat flour so I used all purpose and added ground up flax seed to the mix. My kids and husband loved them! Thank you Erin!
Hi! So glad you enjoyed the recipe! Thank you for this kind review!
Amazing muffins and very simple to make! Will definitely be making again. Thanks so much for the recipe!
Hi Nicole! So glad you enjoyed the recipe. Thank you for this kind review!
I love this! My family loves muffins, but I always feel guilty serving them. This is a healthy and delicious one that I don’t ever feel guilt about! :) Also, I didn’t have oat flour, so I used a mix of wheat bran and flaxseed. It was perfect.
Hi Sacha! So glad you enjoyed the recipe! Thank you for this kind review!
I modified it by adding 3 ripe bananas, left out coconut oil, I used 1/4 maple syrup to make less sweet, and I used oats without processing any to make a flour consistency. With these modifications they turned out amazing! Next time I might add dark chocolate chips 😋
Glad it worked out for you Jennie!
These are great. I subbed buttermilk and walnut oil, which I always use in muffins and quick breads. I also used white whole wheat. I added 3/4 cup chopped walnuts. Love the taste – subtle, with the streusel topping adding a bit of sweet. Not too sweet, which I love.
Next time I may try adding some chopped apple. It seems these muffins might be a good base for add ins.
Erin, any thoughts on this?
Hi Diana! So glad you enjoyed the recipe! Thank you for this kind review and feedback on substitutions! Glad it worked out for you! I haven’t tried it myself but it likely would work!
Love these muffins. I didn’t have the regular milk so I used what I had left over (time for grocery shopping) which was about 1/2 cup buttermilk and rest oat milk and I swapped out some of the maple syrup for allulose. They turned out so good and moist! Thank you.
Glad it worked out! Thank you Sherry!
Toddler approved!! I had to make some swaps – Bob’s Red Mill gluten free baking flour instead of whole wheat. Also, I only had unsweetened almond milk. But they still turned out very well! Maybe a bit flat, but that’s likely because of over mixing – toddler helping hands haha. My kiddo told me, “we have to make more after we eat all of them…” Thank you for the wonderful recipe!
Yay! Thank you Esther!
Perfect Muffins!
After several attempts, I finally succeeded in making healthy muffins! This time, I used Sunrise wheat flour and modified the crumb topping to include some macadamia nuts I had on hand. They turned out perfect—delicious and healthy!
They look great! Thank you Suzi!