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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

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!


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.
Healthy Oatmeal Muffins with Maple and Cinnamon Topping with a bite taken out

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

4.78 from 40 votes
A healthy oatmeal muffin recipe made without sugar and no banana. Naturally sweetened with maple syrup and spiced with cinnamon.

Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes

Servings: 12 muffins


For the Muffins:

For the Crumb Topping:

  • 1 tablespoon cold unsalted butter cut into small pieces
  • 3 tablespoons flour
  • 1 tablespoon brown sugar
  • 1/2 teaspoon ground cinnamon


  • 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.


  • 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.


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 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. 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!5 stars

      1. 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!5 stars

  2. 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!5 stars

  3. Amazing muffins and very simple to make! Will definitely be making again. Thanks so much for the recipe!5 stars

  4. 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.5 stars

  5. 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 😋5 stars

  6. 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?5 stars

    1. 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!

  7. 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.5 stars

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