These muffins are ideal for a quick breakfast or a light snack. Made with simple, natural ingredients, these healthy oat muffins are easy to prepare, freeze well, and travel perfectly for busy mornings.
This recipe is flexible: you can make oatmeal muffins (with quick-cooking oats for a creamier, porridge-like texture) or oat muffins (with old-fashioned rolled oats for a firmer texture). Both versions use the same basic ingredients and steps, with only two small substitutions to change the end result. These muffins are intentionally not very sweet and contain no flour, so don’t expect the same light, risen crumb as a traditional flour-based muffin. They are, however, tasty, naturally vegan if you choose, and can be made gluten-free by using certified gluten-free oats.
These baked oatmeal cups are great for meal prep. Make a batch on the weekend, refrigerate or freeze extras, and grab a couple on the way out the door. The recipe is highly adaptable: add chocolate chips, shredded coconut, raisins, walnuts, or ground flaxseed to vary the flavor and nutrition. Below I’ll walk you through both the oatmeal and oat muffin methods and share tips for the best results.
Ingredients You’ll Need
The basic ingredients are simple and pantry-friendly. I often substitute light brown sugar for white sugar and add a teaspoon of ground cinnamon for warmth.
Some tasty add-ins:
- Chocolate chips
- Raisins or other dried fruit
- Walnuts or pecans
- Cinnamon or spice blends
- Shredded coconut
- Ground flaxseed or chia
Oatmeal Muffins vs. Oat Muffins
Which you choose depends on the texture you want. Oatmeal muffins use quick-cooking rolled oats and coconut oil, creating a wetter, creamier base similar to baked oatmeal. Oat muffins use old-fashioned rolled oats and extra-virgin olive oil for a heartier, less creamy texture. Both follow the same mixing and baking steps; only the type of oats and oil differ.
Step-by-Step Instructions
Start with the oatmeal muffin version if you prefer a creamier bite; swap ingredients as noted for oat muffins.
1. Preheat the oven to 400°F (200°C). Line two muffin pans for a total of 24 muffin cups.
2. Mash 3 ripe bananas in a bowl. Overripe bananas work best because they mash easily and add natural sweetness. If your bananas are only slightly ripe, add 2 tablespoons of water to help loosen them before mashing.
3. In a large bowl, combine the dry ingredients: 5 cups oats (quick-cooking for oatmeal muffins, old-fashioned for oat muffins), 4 tablespoons sugar (or light brown sugar), 1 teaspoon salt, ½ cup chopped walnuts (optional), and 1 teaspoon cinnamon if using. Stir to blend evenly.
4. In a separate bowl mix the wet ingredients: mashed bananas, 2 2/3 cups water, 1/3 cup oil (coconut oil for oatmeal muffins, extra-virgin olive oil for oat muffins), and 2½ teaspoons vanilla extract. Whisk until combined. The mixture may look slightly separated due to the oil—this is fine; a handheld mixer helps if you want a smoother mix.
5. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until combined. Fold in 2 cups fresh blueberries or another fruit of your choice.
6. Fill each muffin liner to the top — these muffins won’t rise much because they contain no flour, baking powder, or baking soda. Use a large spoon or scoop to portion the batter evenly.
7. Bake at 400°F for 30 minutes. When finished, remove the pans and transfer the muffins to a wire rack to cool for about 30 minutes before serving.
How to Make Oat Muffins
To make oat muffins instead of oatmeal muffins, use old-fashioned rolled oats and substitute the coconut oil with extra-virgin olive oil. Follow the same mixing and baking steps above. The oat muffins will have a slightly firmer, less creamy texture than the oatmeal version.
Expert Tips
- Fill the muffin cups to the rim—these muffins do not expand much without leavening, so a full cup yields a satisfying portion.
- Use overripe bananas when possible. If bananas are only ripe, add 2 tablespoons of water to help mash them smoothly.
- Leave small chunks of banana for added texture and flavor rather than puréeing completely.
- Store cooled muffins in the refrigerator for up to 5 days in a sealed bag. Warm in the microwave for 15–20 seconds, or enjoy chilled.
- Freeze cooled muffins individually in a freezer bag for up to 3–4 months. Thaw in the refrigerator before reheating.
Make a batch and keep breakfast simple all week—these oat-based muffins are portable, nutritious, and easy to adapt. They make a convenient grab-and-go breakfast or a wholesome snack between meetings or errands.
More Muffin Ideas
If you enjoy these, try variations like pumpkin chocolate chip or squash muffins for seasonal flavors. Experiment with spices, nuts, or dried fruit to discover your favorite combination.
Oatmeal Muffins
Ingredients for Oatmeal Muffins
- 5 cups quick-cooking rolled oats
- 2 cups fresh blueberries
- 3 bananas, mashed
- 1 teaspoon salt
- 4 tablespoons sugar (or light brown sugar)
- 2 2/3 cups water
- 1/3 cup coconut oil
- 2.5 teaspoons vanilla extract
- 1/2 cup chopped walnuts (optional)
- Optional add-ins: cinnamon, shredded coconut, ground flaxseed, raisins, chocolate chips, or other dried fruit
Ingredients for Oat Muffins
- 5 cups old-fashioned rolled oats
- 2 cups fresh blueberries
- 3 bananas, mashed
- 1 teaspoon salt
- 4 tablespoons light brown sugar
- 2 2/3 cups water
- 1/3 cup extra-virgin olive oil
- 2.5 teaspoons vanilla extract
- 1 tablespoon cinnamon (optional)
- 1/2 cup chopped walnuts (optional)
Instructions
Directions for Oatmeal Muffins
- Preheat oven to 400°F.
- Line 24 cupcake tins with paper liners.
- Combine all dry ingredients in a large mixing bowl and stir well.
- In a separate bowl, combine mashed bananas, water, oil, and vanilla; stir to combine.
- Pour the wet mixture into the dry ingredients and stir with a wooden spoon until combined. Fold in fresh blueberries.
- Spoon the batter into each liner, filling to the top.
- Bake for 30 minutes, then remove from the oven.
- Transfer muffins to a wire rack and cool for 30 minutes before serving.
Directions for Oat Muffins
- Follow the same instructions above, using old-fashioned oats and olive oil instead of quick oats and coconut oil.
Notes
- Fill muffin cups to the rim; these muffins won’t rise much without leavening.
- Prefer overripe bananas; if bananas are only slightly ripe, add 2 tablespoons of water when mashing.
- Store cooled muffins in the refrigerator up to 5 days or freeze up to 3–4 months.
Nutrition (per serving)
Calories: 111 | Carbohydrates: 17 g | Protein: 2 g | Fat: 4 g | Fiber: 2 g
Update Notes: This recipe was originally published in April 2017 and updated with clearer instructions, new photos, and extra tips in June 2020.
Recipe inspiration credited to Chocolate Covered Katie.