There’s nothing like a hearty bowl of oatmeal in the morning. A steaming bowl of oats with fresh fruit and chia seeds rich in omega-3s is a classic breakfast selection. But making oatmeal takes time out of your busy mornings, and those of you with kids know that oats can sometimes turn the kitchen into a pigpen.

Warm baked oatmeal breakfast muffins are the perfect solution. Made from all the oaty goodness of your morning bowl, but without the hassle, mess, or cleanup. They’re nutritious, all natural, and best of all they’re filling. This means it only takes one muffin to give you the fuel to get you out of the house take on your morning. Plus, their slow-digesting complex carbs give you all-morning energy, meaning these little guys will leave you satisfied for hours.  

If you’re like us and love your morning oatmeal, then give these healthy breakfast oatmeal muffins a try. All you need are your regular oatmeal ingredients and a muffin tin.  

The Rundown on Breakfast Muffins

Who doesn’t like muffins? A bite into a fresh, ooey gooey muffin when they are fresh out of the oven is one of the best rewards for baking you can get. But aside from their delicious taste, there are several other benefits too. Check out this quick list to see why oatmeal breakfast muffins are the king of breakfast baking:

  • They’re easily storage. Throw them in an airtight Tupperware container and they are good in the fridge for 5 days. In the freezer, they are good for months.
  • They make for convenient meal replacements when you’re short on time.
  • They are good for breakfast, lunch, or dinner, or simply as a snack.
  • They have a full nutritional profile, complete with proteins, complex carbs, and healthy fats.
  • They are a no-fuss solution for kids and picky eaters.
  • They’re, well, simply delicious.

The Must-Haves

You’ll need a few things to make sure your muffins come out perfect. Read through the following checklist to ensure that your kitchen is fully stocked with everything required for baking oatmeal breakfast muffins:

  • A 12-cup muffin tin, preferably non-stick.
  • Non-stick cooking spray to ensure there’s no leftover batter in the tin. (This is an absolute must if you don’t have a non-stick tin.)
  • ¼ cup and ½ cup measuring scoops.
  • Natural, rice paper muffin liners. (Okay, this one’s optional.)
  • Coconut sugar if you are averse to using regular refined sugars.
  • Maple syrup and honey if you are averse to using artificial sweeteners.
  • All your regular oatmeal mix-ins like fresh or dried fruits.

The All-Natural, All-Delicious Breakfast Muffin

These muffins are the real deal for those who are looking to get the maximum nutritional value out of their muffins while not sacrificing sweetness. Instead of flour, these guys call for ground toasted oatmeal. Instead of oils, bananas keep them sweet. And instead of sugar, a dash of honey keeps the recipe perfectly sweetened.

No flour? No sugar? No problem. While they may not sound like your regular pastries, this oatmeal breakfast muffins recipe makes for a delicious batch of goodies. The end result is a smooth, non-clumpy muffin with hints of rich, nutty sweetness. This mean you get the best of both worlds—top notch nutrition without the bland reputation of whole food pasties.

Ingredients

Note that the various berries and additives such as cinnamon listed below are optional. This means you can customize them as you wish. Just make sure that all added fruits are dried and that no potential allergens are added to the mix.

  • 4 cups of ground, toasted oatmeal
  • 1 ½ teaspoon of baking powder
  • ½ teaspoon of Himalayan sea salt
  • 2 ½ cups of almond milk, sweetened or unsweetened
  • ½ cup of natural honey
  • 1 teaspoon of nutmeg
  • 1 cup of dried cranberries

Directions

Preheat the oven to 375 degrees Fahrenheit. Mix all ingredients in a full size mixing bowl and stir until all ingredients are combined.

Make sure your muffin tin is coated with non-stick spray. Add in oatmeal batter with a large spoon, ¼ measuring cup, or ice cream scoop. If the mix is runny or loose, stir between each scoop onto the muffin tin.

Bake for 20 minutes or until necessary for pastries to cook fully through.

Mouth-Watering Maple Muffins

Crazy about maple? Silly about cinnamon? Try these breakfast oatmeal muffins sweetened with maple syrup and flavored with all-natural cinnamon.

Ingredients

  • 2 ½ cups of old-fashioned rolled oats
  • 1 teaspoon of baking powder
  • ½ teaspoon of Himalayan sea salt
  • 1 teaspoon of cinnamon, or to taste
  • 2 tablespoons melted grass-fed butter
  • 2 cups of almond milk, sweetened or unsweetened
  • 1 whole egg
  • ½ cup natural maple syrup
  • ¼ cup dried fruits or nuts
  • 2 cups fresh or frozen fruit (we recommend apples or pears)

Directions

Preheat the oven to 375 degrees Fahrenheit. In a large bowl, mix the oats with baking powder, sea salt, cinnamon, and fruit. In a smaller bowl, whisk the butter, almond milk, syrup, and the egg. Once well mixed, combine the contents of both bowls.

You should be left with wet batter. Scoop with mixture into your sprayed, non-stick muffin tin. Bake for 25 minutes or until fully cooked through.

As tempting as they are, let them cool for a few minutes before eating. If you intend on freezing them, make sure they are completely cool before storing.

Lemon Poppyseed Explosion Muffins

These are an instant favorite among muffin fans. We recommend serving these with a tall glass of milk, or almond milk for our vegan and dairy-free friends.

Ingredients

Depending on your tastes, feel free to add as much lemon juice as you would like. Erring on the conservative side, we have recommended 2 teaspoons here but we have made delicious batches with far more. Simply put, do not shy away from experimenting with the additives and mix-ins.

  • 4 cups old fashioned rolled oats
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon Himalayan sea salt
  • 2 ½ cups almond milk, sweetened or unsweetened
  • ¼ coconut sugar
  • 2 teaspoons natural vanilla extract
  • ⅓ cup natural or organic maple syrup
  • 2 teaspoons lemon zest
  • 2 teaspoons lemon juice
  • 2 teaspoons poppy seeds

Directions

Preheat oven to 375 degrees Fahrenheit. Combine all ingredients in a big bowl and stir until fully mixed.

Scoop batter into your sprayed, non-stick muffin tin using a large spoon or ¼ measuring cup. Since the mixture is watery, ensure that you stir after each scoop. Bake for 20-25 minutes or until browned and fully cooked through.

Coconut Blast Breakfast Muffins

These muffins are a fan favorite. However, we modified the original recipe to put a little healthy spin on them. While these gooey bundles of joy were healthy to being with, our added touch adds a little bit more to give you an all-day energy boost.

So what’s the change? We swapped out regular vegetable oil for extra-virgin coconut oil. In case you haven’t already started cooking with coconut oil, we can bring you up to speed.  

Coconut vs. Vegetable Oils

Whereas vegetable oil is prone to a potentially dangerous chemical process called “hydrogenation”, coconut oil has a wide range of health benefits. This is mostly owing to its dense concentration of medium-chain triglycerides (or “MCTs”). These healthy fats are transported directly to the liver, where they are stored as a source of energy or turned into ketones which are used as fuel for the brain.

For this reason, some have dubbed coconut oil a “superfood”. For more about the health benefits of coconut oil, we recommend checking out Healthline’s evidence-based report on coconut oil and the benefits of MCTs.

Not a fan of the rich, nutty taste of coconut oil? No worries, simply choose a refined rather than virgin oil variety. They’re completely void of the coconut aroma or taste.

Ingredients

  • 2 medium carrots, shredded
  • 2 fresh bananas, mashed
  • 1 zucchini, shredded
  • ½ cup coconut, shredded
  • ½ cup chopped pecans
  • ½ cup dried cherries
  • ¼ cup organic extra-virgin coconut oil
  • ¼ cup plain yogurt
  • 2 whole eggs
  • 1 cup whole wheat flour
  • 1 ½ teaspoons baking soda
  • ½ cup brown sugar OR 1 cup coconut sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger

Directions

Preheat oven to 375 degrees Fahrenheit. Combine carrots, bananas, zucchinis, coconut oil, yogurt, and whole eggs until completely mixed through. Coat muffin tin with non-stick spray and add paper liners if desired.

Whisk flour and baking soda in a small bowl. Add in oats, brown sugar or coconut sugar, salt, coconut, pecans, cherries, cinnamon, and ginger and stir until well mixed. Evenly disperse into your muffin tin.

Bake for approximately 20 minutes until lightly browned. Be sure to let them cool down for several minutes before serving.

That’s a Wrap

Muffins are an everyday favorite for kids and parents alike. We recommend giving any of these fun twists on your regular oatmeal bowl a try tomorrow morning. And to save yourself the inevitable heartbreak, feel free to double up your recipe to make an extra dozen. Trust us, you will want extra for next week.