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–+ servings

Oatmeal Muffins With 6 Incredible Flavors

These oatmeal muffins are simple, wholesome and gluten-free. Made with rolled oats and no refined sugar, this recipe uses one main oatmeal muffin base with 6 different flavor additions! These are the perfect grab-and-go breakfast.
4.74 from 19 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12 muffins

Ingredients

Oatmeal Muffin Base Recipe:

Classic Banana Oatmeal (makes 2 muffins)

  • ½ cup + 1 tablespoon oatmeal muffin base

Apple Cinnamon (makes 2 muffins)

  • ½ cup oatmeal muffin base recipe
  • ¼ apple - diced
  • 1 teaspoon cinnamon

Lemon Blueberry (makes 2 muffins)

  • ½ cup oatmeal muffin base recipe
  • ½ cup blueberries - fresh or frozen
  • 1 teaspoon lemon zest
  • 1 teaspoon cinnamon

Mango Coconut (makes 2 muffins)

  • ½ cup oatmeal muffin base recipe
  • ¼ cup diced mango - fresh or frozen
  • 1 tablespoon shredded coconut

Double Chocolate Chip (makes 2 muffins)

Cranberry Pumpkin Seed (makes 2 muffins)

Instructions

Oatmeal Muffin Base Recipe Instructions:

  • Preheat the oven to 350°F. Spray a muffin pan with cooking spray (I use avocado oil spray).
  • Make Your Own Oat Flour: Add 1½ cups of rolled oats to a blender. Blend until the oats turn into a flour consistency. Note: You can also use store-bought oat flour and skip this step.
  • In a large bowl combine 1½ cups rolled oats, 1½ cups oat flour, baking powder, baking soda and salt.
  • In a smaller bowl, mash two bananas well with a fork. Add those to the bowl of oats.
  • Beat two eggs in a small bowl with a fork, then add to the bowl of oats.
  • Add in the maple syrup, milk, vanilla extract (plus eggs and mashed banana). Mix everything together.
  • Let the batter sit and soak for 15-20 minutes to thicken.

Classic Banana Oatmeal Muffins:

  • Scoop ¼ cup + ½ tablespoon each of the batter into two cups of the muffin pan.

Apple Cinnamon Oatmeal Muffins:

  • Add ½ cup of oat base to a small bowl. Stir in diced apple and cinnamon. Scoop half of the batter into one muffin cup and pour the rest in another.

Lemon Blueberry Oatmeal Muffins:

  • Add ½ cup of oat base to a small bowl. Stir blueberries, lemon zest and cinnamon. Scoop half of the batter into one muffin cup and pour the rest in another.

Mango Coconut Oatmeal Muffins:

  • Add ½ cup of oat base to a small bowl. Stir in diced mango and shreded coconut. Scoop half of the batter into one muffin cup and pour the rest in another.

Double Chocolate Chip Oatmeal Muffins

  • Add ½ cup + 1 tablespoon of oat base to a small bowl. Stir in chocolate chips and cacao powder. Scoop half of the batter into one muffin cup and pour the rest in another.

Cranberry Pumpkin Seed Oatmeal Muffins:

  • Add ½ cup of oat base to a small bowl. Stir in the dried cranberries, pumpkin seeds, cinnamon and nutmeg. Scoop ¼ cup of batter into one muffin tin and pour the rest in another.

Baking Instructions:

  • Sprinkle a small amount of toppings onto each muffin (this is optional).
    Place in the oven and bake at 350°F for 25-30 minutes, or until a toothpick comes out clean when poked in the center.
  • Let cool 10 minutes in the pan. Run a butter knife along the edges to pop out each muffin.
  • Place on a rack to cool completely.
    Once cooled, add to an airtight container or Ziploc bag.
    These can be stored in the fridge for 1 week, or freezer for up to 2 months.

Recipe Notes:

  • I find that these muffins store best when chilled in the fridge versus on the counter. 
  • These muffins also freeze well – just wrap individually for freezing and then pull one out for breakfast in the morning and pop in the microwave for 30-60 seconds.
  • This recipe is easy to customize. Feel free to play around with the flavors.
  • The base oatmeal recipe will be about 154 calories per muffin. All muffin flavors will vary depending on the ingredients and quantities used.

The nutritional information provided is an estimate and is per serving.

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