These healthy oatmeal muffins are perfect for breakfast or a snack! They’re packed with cozy spices and soft oats in every bite. Plus, a little secret ingredient and a simple mixing trick make them super tender and moist without much fuss. Seriously, this recipe is a breeze to whip up!
One spring weekend back in high school, my dad dropped me off at a friend’s place. We didn’t get to hang out much because of our busy schedules and the fact that she lived a few towns away, so we decided to make the most of that sunny Saturday and plan a full day of fun.
Around noon, we took a two-mile walk along the bike paths and trails in her neighborhood, which eventually led us to this adorable downtown area. She suggested trying out one of the local restaurants, and we were quickly seated outside at a cute little table for two.
I checked out the menu and started looking over the different options. My friend pointed out her favorites, like a cranberry and apple spinach salad and a goat cheese and mixed greens dish, while a waiter brought over two ice-cold glasses of water and a small wicker basket with some bread.
After we thanked the waiter, my friend lifted the linen napkin to show off two kinds of warm, freshly baked bread: a fluffy white sourdough and a denser whole wheat. The whole wheat ones had oats sprinkled on top, and as we snacked on both delicious breads while waiting for our main dishes, I thought it would be cool to try this oat-topping trick on my next batch of muffins.
The next weekend, I was back in my kitchen, ready to give it a shot. I pulled out my mixing bowls and got busy. After scooping the batter into my trusty old muffin tins, I sprinkled a little bit of oats on top of each one. I smiled at the tiny flakes, put the pans in the oven, and set the timer.
When the timer went off, I grabbed an oven mitt and took the tray out. I was so eager that I leaned against the counter, staring at the muffins with their perfectly tall, domed tops and steam curling up from them, willing them to cool down faster. Finally, after what felt like forever, I carefully picked up the first muffin and moved it to a wire rack…
So, here’s how I nailed these ultimate healthy oatmeal muffins! Instead of sprinkling oats on top, I mixed them right into the batter, and the results were awesome.
They turned out super soft, cozy, sweet, spiced, and totally scrumptious… They vanish pretty fast because they’re just perfect for breakfast, a coffee break, or even an afternoon snack!
KEY INGREDIENTS FOR THE BEST HEALTHY OATMEAL MUFFINS
Alright, let’s dive into what you need to whip up these awesome healthy oatmeal muffins! Most of these are pretty common in baking, so you might already have everything on hand.
Oats. No big surprise here! For these muffins, you’ll need instant oats. Sometimes called “quick cooking” or “one minute” oats—definitely not the ones with flavors like maple brown sugar or apple cinnamon!
Instant oats are just like your classic rolled oats, except they’re thinner and smaller. This means they soften up faster, so your muffins end up soft and tender.
Tip: If you want to make these muffins gluten-free, just grab certified gluten-free instant oats. They work great!
Flour. I tried out a few different kinds of flour, and my top picks ended up being regular whole wheat flour and white whole wheat flour. Both are awesome for health because they add extra fiber and nutrients, and they both make the muffins super moist and fluffy.
But here’s the thing: they taste a bit different. Regular whole wheat flour gives the muffins a nice, nutty flavor that makes them feel extra cozy, though it does tone down the spices a bit (we’ll get into those spices soon!). On the other hand, white whole wheat flour has a milder taste, so it lets the flavors of the oats and spices really come through.
Tip: If you’re a spice lover (like me!), go with white whole wheat flour. If you’re not too fussed and just want some cozy muffins, stick with regular whole wheat flour (it’s usually easier to find) or just grab whichever flour you have in your pantry.
Tip: Want to make these muffins gluten-free? Check out the Notes section of the recipe for my favorite gluten-free flour recommendations!
Spices. Yup, we’re talking about a mix of spices here! You’ll be adding cinnamon, nutmeg, and ginger to these healthy oatmeal muffins. Cinnamon brings that classic, comforting taste, nutmeg adds a bit of richness, and ginger gives a cozy, warm kick.
I played around with how much of each spice to use. Without any extras like carrots, zucchini, or apples (which I’ve tried in other versions), I found I wanted a bit more spice action. After several rounds of testing, I figured out the perfect combo for a warm, comforting flavor!
Tip: Try using Saigon cinnamon if you can. It’s richer, sweeter, and has a stronger flavor than regular cinnamon. It’s my go-to for baking now, and you can snag it online for a good price!
Unsalted Butter. Just a tiny bit! While lots of muffin recipes call for a quarter to half a cup (or even more) of butter or oil, this recipe only needs half a tablespoon. That keeps these muffins low in calories and fat, but they’re still super moist and soft. I’ll explain how that works in a bit!
Tip: If you don’t want to use butter, any neutral oil like coconut or canola works great too. Use whatever you like best!
Egg Whites. These help bind everything together and give the muffins their structure. Egg whites have most of the egg’s protein, which helps the muffins rise and keeps them from collapsing as they cool.
Greek Yogurt. This is one of my favorite healthy baking ingredients! I’ve used it in muffins, scones, pancakes, waffles, cakes, cupcakes, brownies… even frosting and whipped cream!
For these muffins, Greek yogurt adds moisture like extra butter or oil but with way fewer calories. Plus, it packs a protein punch, giving your muffins an extra boost!
Milk. You can use pretty much any kind of milk you’ve got hanging out in your fridge. I usually go for unsweetened almond milk, unsweetened cashew milk, or fat-free milk.
Sweetener. To sweeten these awesome healthy oatmeal muffins, I use liquid stevia. It’s a no-calorie, plant-based sweetener that’s totally clean eating friendly and has no refined or artificial stuff. It’s super concentrated, so you only need 1 ½ teaspoons to sweeten the whole batch!
Tip: Different brands of stevia can vary in sweetness, so they’re not always interchangeable. For the best results, I recommend using the same brand I do! I grab it online where it’s the best price I’ve found. Plus, it’s not a one-time ingredient — you can use it in lots of other recipes too!
HOW TO MAKE THE BEST HEALTHY OATMEAL MUFFINS
Now that you’ve got your ingredients, let’s dive into how to make these muffins the best they can be! The recipe is pretty simple, but I’ve got some tips to make sure they turn out perfectly!
Measure correctly. I know, I’m always harping on about this, but it’s super important! Measure each ingredient carefully, especially the oats and flour. Use a kitchen scale if you have one (that’s the one I use!) to avoid too much of either, which can dry out your muffins. Oats soak up moisture like crazy!
For liquid ingredients (like milk), use regular measuring cups instead of a scale. Different liquids have different densities, so they weigh differently. Unless you’re into math, regular measuring cups are quicker and more accurate!
Mix by hand. Put away the stand mixer and hand-held mixer. They tend to overmix low-fat batters like this one, which can make your muffins dense and gummy. Mixing by hand keeps them soft and tender!
Use a whisk where needed and a fork for everything else. Yes, a fork! I know it sounds odd, but here’s why: Spatulas and wooden spoons are flat, but a fork has gaps between the tines. These gaps help mix ingredients better and prevent overmixing, so your muffins come out softer and moister. I use this fork trick all the time, and it works great!
Soak the oats. I’ve already mentioned this in Step 2 of the recipe, but here’s why it’s so awesome! You’ll mix the oats with Greek yogurt and a bit of milk in your first bowl. This way, the oats start soaking up moisture early, which helps them soften before the muffins even hit the oven. This makes your muffins super moist and tender!
Hint: It’s kinda like how my overnight oats work! When you mix oats with yogurt and let them sit in the fridge overnight, they get just as soft as if you cooked them on the stove or in the microwave.
Tip: Make sure you let the oats hang out in that yogurt-and-milk mix for at least 10 minutes. If you soak them first before measuring out or mixing the other stuff, they’ll have plenty of time to plump up and soften!
Prep the liners. Low-fat batters, like this one, love to cling to muffin liners like they’re superglued on. (I’ve spent way too much time wrestling muffins out with an offset spatula and toothpicks!)
So, before you start scooping the batter into your muffin cups or liners, give them a good spritz with nonstick cooking spray. This simple trick will help your muffins slide right out of the pan, or make the liners peel off easily, just like in the classic muffin recipes.
Bake time! Slide your muffin pan into the oven, set a timer, and hang tight… If you’re anything like me, you’ll be staring at the oven impatiently. (The smell of those muffins baking will definitely make it worse!) Your muffins should puff up nicely, with tall, domed tops. They’re done when the centers feel firm or a toothpick poked into the middle comes out with just a few crumbs.
And then, of course, it’s time to dig in — the best part!
THE ULTIMATE HEALTHY OATMEAL MUFFINS – FLAVOR VARIATIONS
Think of these healthy oatmeal muffins as a blank canvas for your taste buds. You can mix and match to create your perfect flavor! I’ve got some of my favorite twists below. (Trust me, the carrot version is amazing — they taste just like carrot cake!)
FAQS ABOUT THE ULTIMATE HEALTHY OATMEAL MUFFINS
Are these muffins sugar-free, low-calorie, low-fat, gluten-free, or clean eating? Yep, they check all those boxes! These muffins are clean eating, sugar-free, low-fat, and low-calorie (compared to traditional ones). If you want to make them gluten-free, check out the Notes section for my top tips.
Can I use old-fashioned rolled oats? Sure! Just blend or pulse them until they’re about ⅛ to ¼ of their original size to get them closer to the size of instant oats. This will help keep your muffins soft and moist.
What about different types of flour? Yep, you can swap it up! White whole wheat flour and regular whole wheat flour are my top picks, but whole wheat pastry flour and all-purpose flour work too. (For gluten-free options, see the Notes section!)
Can I use whole eggs instead? Absolutely! Just use two large eggs and cut back the milk by 1 tablespoon to make up for the extra volume from the yolks.
I’m not a fan of stevia. Can I use something else? Totally! If stevia isn’t your thing, check the Notes section for other sweetener options. Just remember to adjust the milk amount accordingly!
What if I want to use a different type of milk? No problem! Almost any kind of milk will work, so use whatever you’ve got in your fridge.
I like my muffins spiced up. Can I add more spices? Yes, spice it up! If you want a stronger flavor, add more cinnamon, nutmeg, or ginger. I love Saigon cinnamon for its richer taste, so you might want to try that too!
My muffins turned out gummy or dry. What went wrong? A few things could be off. Make sure you measure your ingredients correctly, especially the oats and flour. Too much can make your muffins dry. Also, mix by hand, don’t overbake, and avoid using a kitchen scale for liquids!
How should I store these muffins and how long do they last? Keep them in an airtight container in the fridge, and they should stay fresh for at least four days. They freeze well too! Just take off the paper liners before freezing. I like to microwave them on 50% power to warm them up – they taste almost freshly baked!
Ready to bake? When you make these muffins, drop a comment or rate the recipe! And if you snap a pic, share it with me on Facebook. I’d love to hear what you think!
The Ultimate Healthy Oatmeal Muffins
© Amy’s Healthy Baking
These healthy oatmeal muffins are perfect for breakfasts and snacks! They’re super easy to make and packed with cozy spices and soft oats. Greek yogurt and soaking the oats give them a super tender and moist texture with barely any extra effort! They’ll keep for at least four days if you store them in the fridge.
Instructions
- Preheat your oven to 350°F and coat 12 muffin cups with nonstick spray. If you’re using liners, line the cups and spray them too.
- In one bowl, mix the oats, Greek yogurt, and ¼ cup of milk. In another bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt. In a third bowl, whisk the butter, egg whites, vanilla, and stevia. Add the oat mixture and stir until no big lumps remain. Mix in ½ cup of milk. Alternate adding the flour mixture and the remaining ½ cup of milk, starting and ending with the flour mixture, and stir just until combined.
- Divide the batter between the muffin cups. Bake for 26-29 minutes, or until the tops are firm and a toothpick inserted in the middle comes out clean or with a few crumbs. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
MEASURING TIP: Make sure to measure oats and flour correctly. Too much of either will dry out your muffins. Use this method or a kitchen scale for the best results!
MIXING TIP: Don’t use a stand mixer or hand-held mixer. Mix by hand with a whisk and a fork to avoid dense, gummy muffins.
SPICE TIP: For a stronger spice flavor, add more cinnamon or ginger. I highly recommend Saigon cinnamon for its rich taste!
OATS NOTE: Instant oats are smaller and thinner than old-fashioned rolled oats, making them perfect for soft, fluffy muffins. If you can’t find instant oats, blend old-fashioned ones until they’re smaller.
FLOUR ALTERNATIVES: You can use whole wheat pastry flour or all-purpose flour if you prefer. For gluten-free options, see the Notes!
EGG WHITES TIP: Use two egg whites for the best texture. If you prefer whole eggs, reduce the milk by 1 tablespoon.
STEVIA OPTIONS: If you don’t like stevia, substitute with granulated sugar, maple syrup, honey, or agave. Adjust the milk amount accordingly.
MILK ALTERNATIVES: Any milk works here!
GLUTEN-FREE OPTION: Use a mix of millet flour, tapioca flour, brown rice flour, and xanthan gum, or a gluten-free flour blend.
STORING TIP: Keep cooled muffins in an airtight container in the fridge for up to 4 days or freeze them without the liners. Microwave to reheat.
FLAVOR VARIATIONS: This recipe is super versatile! Try adding zucchini, apple, banana, carrot, pumpkin, or peach. Start with the carrot one — it’s amazing!
