Healthy Maple Oatmeal Muffins are my February therapy.

Healthy Oatmeal Muffins with Maple Syrup. Naturally sweetened, moist and delicious!

February and I do not have the best relationship. Its frigid weeks involve a lot of me grumbling with my head down into the wind, moping about the permacloud, and giving my worn winter boots the stink eye. In return, February dumps snow on my lawn, roars back with a ferocious gust to silence my growl, and lets its chill linger into March. February, you win.

Healthy Maple Oatmeal Muffins with Cinnamon Crumb Topping

Kauai Before and After Vacation

The two of us (February and myself) went on a break last week. I escaped with Ben to Kauai, where we frolicked in the sun, ate too much seafood, and constantly uttered sentences comprised of the words “gorgeous,” “wow,” and “WOW,” in varying orders and intonations. (For a postcard-perfect visual of our trip—Kauai is highly photogenic—check out my Instagram feed, hashtag #wellplatedtravel.) Kauai was a dream, but all too quickly, my view transformed from the picture left into the one on the right:

Arriving home to 14 fresh inches of snow, my inner rhythm tuned to the February blues, until I remembered the happy stash of Healthy Maple Oatmeal Muffins I’d carefully stowed in the freezer.

Healthy Oatmeal Maple Muffins

Healthy Oatmeal Muffins – A Delicious Treat!

These moist, wholly satisfying, and healthy oatmeal muffins gently remind me that even my supposed arch-rival February brings blessings to treasure. Life slows down a little; cuddling is welcome and encouraged; warm, snuggly flavors reign supreme.

Maple syrup and oatmeal are two of my absolute favorite ingredients, and at no time do they shine brighter than dreary February. The only sweetener in these healthy oatmeal muffins is maple syrup, so its golden taste is rich and defined.

Healthy Maple Oatmeal Muffins

The oatmeal I used in two ways, leaving some of the oats whole for texture, then grinding the rest in the food processor to create a quick homemade oat flour.

A pinch of cinnamon and nutmeg, along with a cinnamon crumble topping, give these healthy oatmeal muffins a cozy, comforting taste that’s ideal for a chilly morning or snug afternoon snack. They freeze beautifully and are perfectly portable for munching on-the-go.

Make your own oatflour by grinding oatmeal in a food processor. Then use it to make healthy oatmeal muffins

In addition to their warming powers and tummy-filling dynamo, Healthy Maple Oatmeal Muffins are a sweet treat to share with friends. I can see them nestled happily in a basket at a brunch table or dropped off to a neighbor just because.

Maple Oatmeal Muffins Storage Tips

  • To Store. Muffins can be stored at room temperature for up to 1 week in an airtight storage container lined with paper towels.
  • To Freeze. Freeze muffins in an airtight freezer-safe storage container for up to 3months.

More Fluffy Muffin Recipes

Healthy Oatmeal Muffins with Maple and Cinnamon Topping

Count your blessings and bless your friends with a warm batch of Healthy Maple Oatmeal Muffins. February, I might just survive you after all.

Healthy Oatmeal Muffins with Maple Syrup. Naturally sweetened, moist and delicious!

Healthy Maple Oatmeal Muffins

4.89 from 9 votes
Healthy oatmeal muffins with maple syrup, cinnamon and nutmeg. An easy, healthy muffin recipe that your entire family will love!

Prep: 15 mins
Cook: 20 mins
Total: 35 mins

Servings: 12 muffins


For the Muffins:

  • 1 cup whole wheat flour
  • ¾ cup old fashioned rolled oats
  • ½ cup oat flour (or ½ cup plus 2 tablespoons oats finely ground in a food processor)
  • 1 tablespoon baking powder
  • 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


  • 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.


Store leftover muffins in an airtight container at room temperature for up to two days or individually wrap and freeze for up to two months.


Serving: 1muffinCalories: 161kcalCarbohydrates: 23.4gFat: 6.4gSaturated Fat: 4.4gCholesterol: 36mgSodium: 244mgFiber: 2g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I just made these and I must say they are pretty yummy- great texture and flavor.

    I made a couple of tweaks. I used almond meal instead of whole wheat flour in the muffin and I used ground oatmeal in the crumble topping instead of flour. Next time I will substitute coconut sugar for brown sugar. One comment – my batter was pretty thin/runny which concerned me but it baked up just fine. I am definitely making these again! This is a keeper!
    Healthy can be delicious even in breads.4 stars

    1. Judy, I am so excited that you loved the recipe! Thank you so much for trying it and for reporting back. I’d love hear how it goes with coconut sugar too!

  2. I used almond milk and vegetable oil in this recipe and it was still gorgeous (20 kcal extra per serving). It’s a GREAT breakfast. Not very sweet – just enough with coffee. Super moist. Just discovered this site and I cannot wait to try more recipes. Thank you Erin!!!5 stars

  3. Made these last weekend and I loved how they turned out! They were an easy go-to for breakfast as well as a snack. And they’re healthy! Thanks for sharing!5 stars

  4. Made this recipe today as a healthy after school snack for my kids and we all LOVED it! I love how filling and not too sweet it is! 5 stars

    1. I’m SO happy to hear this, Shay! Thank you for trying this recipe and for taking the time to leave this kind review!

    1. Thank you, Amanda! This is my recommended timeframe for keeping your muffins fresh. If you want to keep them for longer, I recommend freezing them. I hope this helps!

    1. Hi Lin, I’m sorry that you didn’t enjoy these muffins. I (and many readers) have enjoyed the flavor and texture. I know it can be frustrating to try a recipe and not have it turn out, so I really wish you would’ve enjoyed them!

  5. I used ingredients I had in the pantry. I used a combo of maple syrup and honey as I didn’t have enough of either and doubled the cinnamon and the nutmeg. I used a full 1 cup oatmeal instead of 3/4 as the batter seemed a little runny. I also added 1 cup of chopped walnuts. The results were muffins that had a great texture and flavor and everyone who tasted them said “Make them again! They are awesome!” Thanks for the recipe. :-))5 stars

  6. These came out perfect! They rose nicely and were fluffy with the perfect amount of moisture. And as someone who doesn’t like a lot of sugar, I liked that they were not that sweet. I mixed in a 1/2 cup of frozen blueberries and a 1/4 cup of cacao nibs since I like a lot of mix-ins in my muffins. This makes a good hearty breakfast muffin. I am definitely going to make this again. Next time I might try adding in other mix-ins too. They are so easily customizable, you could add in lemon and chia seeds, or walnuts and cranberries.

    I had to make a few substitutions since I didn’t have everything. I used almond meal instead of the oat flour, brown sugar instead of the maple syrup, coconut milk instead of milk, and butter instead of coconut oil. It seems like it is a forgiving enough recipe that I was able to get away with this and it still tasted amazing!5 stars

    1. I’m SO happy to hear that you enjoyed the recipe, Vanessa! Thank you for sharing this kind review!

  7. 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.  5 stars

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