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.

healthy oatmeal muffins with maple syrup

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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).
Healthy oatmeal muffins without sugar topped with streusel

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!

healthy oatmeal muffins recipe no banana with crumb topping

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.

Substitution Tip

If you would like a softer, more mild-tasting muffin, you may opt for an equal amount of white whole wheat flour (as used in these Applesauce Muffins), or all-purpose flour instead.

  • 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.

Ingredient Note

You can make your own oat flour by finely grinding old-fashioned rolled oats in a food processor. For this recipe, 1/2 cup plus 2 tablespoons of oats will yield 1/2 cup of oat flour.

  • 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.

Substitution Tip

Maple syrup can be substituted for an equal amount of honey.

  • Coconut Oil. Keeps the muffins moist and tender as they bake.

Substitution Tip

In baked recipes, coconut oil can be replaced with an equal amount of melted butter, light olive oil, or canola oil if you prefer. I would not recommend vegetable oil.

  • 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.
A stack of oat flour oatmeal muffins with maple syrup

The Directions

  1. Preheat the oven and lightly grease with non stick cooking spray a standard 12-cup muffin tin or line with paper liners.
dry ingredients in a mixing bowl for healthy oat muffins
  1. Stir together the dry ingredients.
milk, maple syrup, and eggs in a mixing bowl with a whisk
  1. Combine the wet ingredients.
A bowl of healthy oat muffin batter in a mixing bowl
  1. Gently combine the wet and dry ingredients. Don’t overmix!
healthy muffin batter topped with crumb topping unbaked in a muffin pan
  1. Transfer the batter to the muffin tin, prepare the crumb topping, and sprinkle over each muffin.
freshly-baked healthy oatmeal muffins no banana
  1. 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.

The Best Muffin Pan

This simple non-stick muffin pan is a kitchen staple. Muffins or cupcakes slip out easily, and it’s dishwasher-safe.

Healthy Oatmeal Muffins with Maple and Cinnamon Topping with a bite taken out
healthy oatmeal muffins with maple syrup

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Leave a rating below in the comments and let me know how you liked the recipe.

Bake yourself some morning magic with these healthy oatmeal muffins!

Frequently Asked Questions

Can Quick Oats be Used in Healthy Oatmeal Muffins?

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.

What Can I Add to these Healthy Oatmeal Muffins?

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).

Can Whole Milk be Used Instead of Skim?

Yes! Whole milk (or any milk you prefer) can be used instead of nonfat in these oatmeal muffins.

healthy oatmeal muffins with maple syrup

Healthy Oatmeal Muffins

5 from 14 votes
A healthy oatmeal muffin recipe made without sugar and no banana. Naturally sweetened with maple syrup and spiced with cinnamon.

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

Servings: 12 muffins

Ingredients
  

For the Muffins:

  • 1 cup whole wheat flour
  • 3/4 cup old fashioned rolled oats
  • 1/2 cup oat flour (or 1/2 cup plus 2 tablespoons oats finely ground in a food processor)
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup non-fat milk plus 2 tablespoons
  • 1/2 cup pure maple syrup
  • 1/4 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

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

Serving: 1muffinCalories: 188kcalCarbohydrates: 27gProtein: 5gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 30mgPotassium: 252mgFiber: 2gSugar: 10gVitamin A: 112IUVitamin C: 1mgCalcium: 100mgIron: 1mg

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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 wellplated.com 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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38 Comments

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  1. So Tasty and even Husband approved!! I added a tsp of maple extract because we like BIG Maple flavor – very tasty and wholesome – I’m new to your blog, but can already see its going to be VERY helpful as I try to take diet to a healthier/non-sugar place :)5 stars

    1. KC, I’m so glad that you enjoyed these muffins, and I bet they were wonderful with maple extract! I love big maple flavor too

  2. 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.5 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!

  3. 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

  4. 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

  5. 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!

  6. 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

  7. 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!

  8. 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

  9. I love these muffins! I agree with others, the texture and flavor are superb, especially with the maple syrup. I actually find them to taste better the next morning after being refrigerated. The only changes I made were to use cashew milk in place of dairy milk, and for the oat flour I used oat bran instead. Everything else I kept the same except I halved the recipe as I made these for two people and didn’t need that many. I will definitely make these again!5 stars

    1. Hi Elaine! So glad you enjoyed the recipe! Thank you for this kind review and for the feedback on the changes made!

  10. Can you recommend a quality brand of oat flour you like? I’m interested in using more oat flour in recipes. Thanks.

    1. Hi Joyce! I make my own some of the time, which I’ve laid out in the blog post on how to do or Bob’s Red Mill Oat Flour is always a good choice! Hope you enjoy them!

  11. I love these muffins. I made them as written ( added some toasted ground pecans I had left over from some cookies I made). Everyone loved them. I was wondering how I could add some ground flaxseed. Any ideas?5 stars

    1. Hi Terry! That should work! Let me know how it turns out! So glad you enjoyed the recipe! Thank you for this kind review!

    1. Hi Priya! I’ve only tested the recipe as written so I wouldn’t be able to advise on that substitution. If you decide to experiment, let me know how it goes!