Easy Healthy Oat Muffins
These simple, wholesome Oat Muffins are easy to make and so satisfying. The ingredients are simple and clean, with no eggs, dairy or refined sugar. They have a perfectly moist and tender crumb with a subtle cinnamon flavor. Enjoy them for breakfast, as an afternoon snack, or even for dessert.
Servings 8 Muffins
Calories 471kcal
Equipment
Ingredients
- 1 3/4 cup (240 g) all-purpose flour
- 1 cup (85 g) quick oats
- 1 teaspoon (4 g) baking powder
- 1 teaspoon (6 g) baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoons (2 g) salt
- 1 ¼ cup (300 ml) milk (dairy or plant-based)
- 1 tablespoon (15 ml) vinegar (apple cider vinegar or white vinegar)
- ½ cup (170 g) maple syrup (you can substitute for honey or agave nectar)
- 1 /2 cup (120 g) oil (neutral-flavored)
- 1 teaspoon (5 ml) pure vanilla extract
Instructions
- Preheat oven to 425° F (220° C). Spray 8 cavities of a 12-count muffin pan with nonstick spray or use cupcake liners.
- Whisk the flour, oats, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside.
- Whisk the milk, vinegar, maple syrup, oil, and vanilla extract in a medium bowl until combined.
- Pour the wet ingredients into the dry ingredients, stir a few times. Fold everything together gently just until combined.
- Spoon the batter into the cavities/liners, filling them all the way to the top. Top with more oats, if desired.
- Bake for 5 minutes at 425° F (220° C) then, keeping the muffins in the oven, reduce the oven temperature to 375° F (190° C). Bake for an additional 18-20 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-25 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Notes
Store leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Freeze: For longer-term storage, freeze individually wrapped muffins for up to 3 months. Thaw at room temperature or gently reheat in the microwave before enjoying.
For Mini Muffins: Bake 11-13 minutes at 350° F (180° C).
Milk: Feel free to use any milk you prefer, whether it's dairy or plant-based. I use oat milk.
Oats: I like and recommend using quick oats for these muffins. However, rolled oats can be used as a substitute for quick oats in this recipe. Rolled oats will give the muffins a slightly heartier texture due to their larger size, but they'll still add a lovely chewiness and nutty flavor. Just keep in mind that because rolled oats are thicker, they may require a bit more moisture during baking, so you might need to adjust the amount of liquid slightly if the batter seems too dry.
Recipe Tips:
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Bake the muffins as soon as the batter is ready. Bake at 425ºF (190ºC) for 5 minutes, and then reduce the oven temperature to 375ºF (190ºC). This initial high oven temperature will help to lift up the muffin top quickly.
- Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
- Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
- For more tips and tricks, check out my How To Get Extra Tall Muffins
- Fruit Add-Ins: Fold in fresh or dried fruit such as blueberries, diced apples, or raisins for bursts of flavor.
- Nutty Goodness: Enhance the texture with a handful of chopped nuts like walnuts or almonds.
- Chocolate Lover's Dream: Stir in dairy-free chocolate chips for a decadent twist.
- Gluten-Free Option: Swap the all-purpose flour for a gluten-free flour blend to make these muffins suitable for those with gluten sensitivities.
- Sweetener Swap: If maple syrup isn't your jam, feel free to use honey or agave nectar instead.
- Flavor Enhancements: Experiment with adding spices like nutmeg or cardamom for a unique flavor profile.
Nutrition
Calories: 471kcal | Carbohydrates: 44g | Protein: 6g | Fat: 31g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 358mg | Potassium: 173mg | Fiber: 2g | Sugar: 14g | Vitamin A: 63IU | Vitamin C: 0.01mg | Calcium: 110mg | Iron: 2mg