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These healthy oatmeal muffins are perfect for breakfasts and snacks! Deliciously cozy with lots of warm spices, soft oats fill every bite. A special ingredient and mixing trick yield an incredibly tender and moist texture, with virtually no extra effort. Truly \u2014 this muffin recipe is quite easy to make!<\/em><\/p>\n \u00a0<\/p>\n \u00a0 Around noon, we walked two miles along the bike paths and trails in her neighborhood that eventually led to a cute downtown area. She suggested one of the smaller local restaurants, and the hostess immediately seated us outside at a small table for two.<\/p>\n I opened the menu and started scanning the various options. My friend pointed out her favorites, including a cranberry and apple spinach salad and another of goat cheese and mixed greens, while a waiter set down two frosty glasses of ice water and a petite wicker basket in the center of the table. \u00a0 The following weekend, back in my own kitchen, I pulled out a set of mixing bowls and got to work. After dolloping the batter into our well-worn muffin tins, I sprinkled a tiny pinch of oats on top of each one. I smiled down at the pale flakes, slid the pans into the oven, and set a timer.<\/p>\n When it beeped, I slipped my hand into an oven mitt and placed the tray on top of the stove. Impatient, I leaned against the granite countertop and stared at their beautifully tall domed tops, lazy curls of steam rising from the tip of each, silently willing them to cool faster. Finally, after what felt like an eternity, I gently picked up the first one to move it to a wire rack\u2026 \u00a0 The same thing happened again\u2026 And again\u2026 And again. No matter how gingerly I touched them, the toasted and slightly crunchy oats popped right off and scattered all over the floor. Not a single one remained on the muffins.<\/p>\n By the time all twelve sat on the cooling rack, I couldn\u2019t help but laugh\u2026 And I also learned a valuable lesson.<\/p>\n Oats do much better inside<\/em> of muffins! \u00a0 Incredibly soft, deliciously cozy, sweet and spiced and scrumptious\u2026 They always seem to disappear quickly \u2014 because they\u2019re perfect for breakfast, mid-morning coffee breaks, and even afternoon snacks! \u00a0<\/p>\n Difficulty:<\/strong><\/span> Mainly easy, including for many beginner bakers.<\/p>\n Taste:<\/strong><\/span> Lots of warm spices shine against a cozy backdrop of oats.<\/p>\n Texture:<\/strong><\/span> Very tender and moist, with soft oats in every bite. \u00a0<\/p>\n Let\u2019s talk about what you\u2019ll need to make these ultimate healthy oatmeal muffins! Many of these ingredients are baking staples, so there\u2019s a good chance you already have just about everything you need.<\/p>\n Oats.<\/strong><\/span> No surprises here! To make these healthy oatmeal muffins, you\u2019ll use instant oats<\/a>. They\u2019re also called \u201cquick cooking\u201d or \u201cone minute\u201d oats \u2014 and they\u2019re not<\/u><\/em> the ones that come in individual packets with flavors like maple brown sugar or apple cinnamon!<\/p>\n Just like traditional old-fashioned rolled oats, instant oats only include one ingredient: oats. However, they have one key difference. While old-fashioned rolled oats are large and thick, instant oats are much thinner and smaller. This size difference means they soften faster, so using instant oats gives your muffins the best soft and tender texture!<\/p>\n Tip:<\/span> If you\u2019d like to make your ultimate healthy oatmeal muffins gluten-free, then use certified gluten-free instant oats<\/a>. They work perfectly! \u00a0 Yet I noticed that they yielded slightly different flavors. Regular whole wheat flour provided a subtle nuttiness, which added to the muffins\u2019 coziness, but it also muted a bit of the spices\u2019 flavor. (We\u2019ll get to what those spices are in a minute!) With its milder taste, white whole wheat flour completely faded into the background, so the flavor of the oats and warm spices truly shone.<\/p>\n So if you\u2019re a big spice fan (like I am!), use white whole wheat flour! If you\u2019re not too picky and mainly want cozy-tasting muffins, go with regular whole wheat flour (it\u2019s usually easier to find!) \u2014 or just reach for whichever of the two flours currently sitting in your pantry stash.<\/p>\n Tip:<\/span> If you\u2019d like to make your ultimate healthy oatmeal muffins gluten-free, then see the Notes section of the recipe. I\u2019ve shared my top gluten-free recommendations there! \u00a0 I played around with the amounts of each of these spices. Without any other mix-ins (like carrots<\/a>, zucchini<\/a>, or apples<\/a> \u2014 like I\u2019ve done in different variations<\/a>!) to distract from or complement their flavor, I found I craved more<\/em> spices in these muffins. After multiple rounds of testing, I landed on a ratio that yielded the perfect warm, cozy, and comforting flavor!<\/p>\n Tip:<\/span> I highly recommend using Saigon cinnamon! It has a slightly richer, sweeter, and stronger flavor than regular cinnamon. It\u2019s basically the only kind I use in my baking now, and I buy it online here<\/a>. (It\u2019s really affordable!)<\/p>\n Unsalted butter.<\/strong><\/span> Only a small amount! Many muffin recipes call for \u00bc to \u00bd cup of butter or oil (if not more!), but you only need \u00bd tablespoon for this recipe. That helps keep your ultimate healthy oatmeal muffins low calorie and low fat! But I promise they\u2019re just as moist and soft as other muffins. We\u2019ll cover why that is momentarily!<\/p>\n Tip:<\/span> You can easily substitute any neutral-tasting oil for the butter. Coconut, canola, and plenty more \u2014 so feel free to use whatever you\u2019re most comfortable with! \u00a0 Greek yogurt.<\/strong><\/span> One of my favorite ingredients in healthy baking! I\u2019ve used it to make just about everything imaginable: muffins<\/a>, scones<\/a>, pancakes<\/a>, waffles<\/a>, cakes<\/a>, cupcakes<\/a>, brownies<\/a>\u2026 Even frosting<\/a> and whipped cream<\/a>!<\/p>\n In this recipe, Greek yogurt adds the same moisture to the batter as extra butter or oil \u2014 but for a fraction of the calories. It\u2019s also full of protein, so it gives your healthy oatmeal muffins a protein boost too! \u00a0 Sweetener.<\/strong><\/span> To sweeten these ultimate healthy oatmeal muffins, I turned to another one of my favorite ingredients: liquid stevia<\/a>. Stevia is a plant-based, no-calorie sweetener that contains nothing refined or artificial (aka it\u2019s clean eating friendly!). It\u2019s also highly concentrated, so a little goes a long way. You only need 1 \u00bd teaspoons to sweeten your entire batch of muffins!<\/p>\n Tip:<\/span> Many stevia brands and products have different sweetness levels, so they\u2019re not necessarily 1-for-1 substitutes for each other. For the best results, I highly recommend using the same one that I do! I buy it online here<\/a> because that\u2019s the best price I\u2019ve found. It\u2019s not a \u201cone-time use\u201d ingredient either \u2014 you can use it to make all of these other recipes<\/a> of mine too! \u00a0<\/p>\n Now that you\u2019ve gathered your ingredients, let\u2019s cover how to make the best healthy oatmeal muffins! Like I promised earlier, this recipe is fairly simple and straightforward. Still, I have some tips to share with you to ensure your muffins turn out perfectly!<\/p>\n Measure correctly.<\/strong><\/span> I know, I know\u2026 I sound like a broken record and say this all<\/u><\/em> the time \u2014 but it\u2019s incredibly important! So yes, I\u2019m going to repeat myself yet again.<\/p>\n Make sure you measure each of the ingredients properly, especially the oats and flour! Use this method<\/a> or a kitchen scale<\/a>. (\u2190 That\u2019s the one I own!) Too much of either one will dry out your muffins, particularly the oats. They act like little sponges and soak up lots of moisture from the batter!<\/p>\n However, for liquid ingredients (the ones given in mL), skip the scale and use regular measuring cups instead. Almost every liquid ingredient has a different density, which means that they all have different weights per volume. So unless you\u2019re willing to look up each one\u2019s density and do the math to convert from mL to grams\u2026 Regular measuring cups are much faster \u2014 and more accurate! \u00a0 So use a whisk where explicitly instructed and a fork for everything else. Yup, that\u2019s right \u2014 a fork! Not a spatula or wooden spoon. I know it sounds strange, but there\u2019s a reason behind this logic\u2026<\/p>\n Spatulas and wooden spoons have flat, wide surfaces. A fork has empty space between its tines. Those empty spaces let ingredients pass through and mix together more efficiently, which also helps guard against overmixing, so a fork helps yield a softer and moister texture. I use this fork trick all the time \u2014 and it works like a charm! \u00a0 Hint:<\/span> It\u2019s the same way my overnight oats recipes<\/a> work! Mixing the oats with yogurt and refrigerating them overnight yields the same soft texture as if you had cooked them the more traditional way in the microwave or on the stove.<\/p>\n Tip:<\/span> Make sure you let the oats sit in that yogurt-and-milk bath for at least 10 minutes. As long as you soak them first, before measuring any of the other ingredients or mixing them together, they should have enough time to begin plumping up and softening! \u00a0 So before dolloping the batter into your muffin cups or muffin liners, generously<\/em> coat them with nonstick cooking spray. This little trick means the muffins should pop right out of the pan or, if you\u2019re using liners, they should peel away quite easily, just like with traditional muffin recipes. \u00a0 Then all that\u2019s left to do is eat \u2014 the best part! \u00a0<\/p>\n Think of this healthy oatmeal muffins recipe as a fantastic blank canvas. With a few tweaks and mix-ins, you can easily customize them to suit your tastes and satisfy your cravings! I\u2019ve included some of my favorite flavor variations below. (I highly recommend starting with the carrot one\u2026 Those muffins taste like carrot cake!)<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n Are these oatmeal muffins sugar-free, low calorie, low fat, gluten-free, or clean eating?<\/strong><\/span> Can I use old-fashioned rolled oats?<\/strong><\/span> What about a different flour?<\/strong><\/span> \u00a0 I don\u2019t like stevia. Can I substitute something else?<\/strong><\/span> How about a different type of milk?<\/strong><\/span> I like a strong spice flavor. Can I add more?<\/strong><\/span> \u00a0 (See the \u201cHow to Make the Best Healthy Oatmeal Muffins\u201d section above for more details about each of these!)<\/p>\n What\u2019s the best way to store these healthy oatmeal muffins? And how long do they last?<\/strong><\/span> \u00a0 \u00a9 <\/span>Amy’s Healthy Baking<\/span><\/p>\n These healthy oatmeal muffins are perfect for breakfasts and snacks! They\u2019re simple to make and deliciously cozy with lots of warm spices and soft oats in every bite. Greek yogurt and \u201csoaking\u201d the oats (in Step 2!) yield an incredibly tender and moist texture, with virtually no extra effort! Leftovers will keep for at least four days if stored in an airtight container in the refrigerator.<\/em><\/span><\/p>\n![\"the](\"https:\/\/amyshealthybaking.com\/wp-content\/uploads\/2024\/03\/ultimate-healthy-oatmeal-muffins-0721.jpg\")
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One spring weekend during high school, my dad dropped me off at a friend\u2019s house. Between our busy schedules and how she lived a few towns away, we rarely saw each other, so we took advantage of that sunny Saturday and planned an entire day of fun.<\/p>\n
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After we thanked him, my friend pulled back the linen napkin to reveal two types of warm, freshly baked bread: an airy white sourdough and a heartier whole wheat. Whole oats garnished the tops of the latter, and as we thoroughly enjoyed snacking on both beautifully soft varieties while waiting for our entr\u00e9es, I made a mental note to try decorating my next batch of muffins the same way.<\/p>\n
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And all of the oats fell off \u2014 every last flake.<\/p>\n
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So that\u2019s the way I made these ultimate healthy oatmeal muffins<\/strong><\/span>! I folded the oats into the batter, rather than sprinkling them on top, and I absolutely loved the way they turned out.<\/p>\n
\u00a0 <\/p>\n<\/a><\/div>\nQUICK OVERVIEW \u2013 THE ULTIMATE HEALTHY OATMEAL MUFFINS<\/strong><\/span><\/h2>\n
\u00a0<\/p>\n<\/a><\/div>\nKEY INGREDIENTS TO MAKE THE ULTIMATE HEALTHY OATMEAL MUFFINS<\/strong><\/span><\/h2>\n
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Flour.<\/strong><\/span> I tested a few types of flour. Regular whole wheat flour<\/a> and white whole wheat flour<\/a> were my two favorites! They both have the same health benefits, like extra fiber and micronutrients, and produce the same moist and fluffy texture.<\/p>\n
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Spices.<\/strong><\/span> That\u2019s right \u2014 plural! You\u2019ll add cinnamon<\/a>, nutmeg<\/a>, and ginger<\/a> to these healthy oatmeal muffins. Cinnamon adds that familiar comforting flavor you know and love, while nutmeg provides richness and ginger yields an extra cozy background warmth.<\/p>\n
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Egg whites.<\/strong><\/span> These bind together the ingredients, and they also contribute to your oatmeal muffins\u2019 structure. The whites contain the majority of the protein in eggs, and that protein helps your muffins rise in the oven and also helps prevent them from collapsing while cooling.<\/p>\n
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Milk.<\/strong><\/span> Just about any type will work, so feel free to use whatever you already have in your fridge! I typically use unsweetened almond milk, unsweetened cashew milk, and fat-free milk the most.<\/p>\n
\u00a0<\/p>\n<\/a><\/div>\nHOW TO MAKE THE BEST HEALTHY OATMEAL MUFFINS<\/strong><\/span><\/h2>\n
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Mix by hand.<\/strong><\/span> That\u2019s right! Put away your stand mixer and hand-held mixer. They tend to overmix low-fat batters, like this one. Overmixing leads to rubbery, gummy, dense, or tough textures. Not good\u2026 But if you make your batter by hand, your healthy oatmeal muffins should turn out perfectly soft and tender!<\/p>\n
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Soak the oats.<\/strong><\/span> I already built this into Step 2 of the recipe, but I want to cover why! In your first bowl, you\u2019ll mix the oats with the Greek yogurt and some of the milk. By doing so, the oats start soaking up moisture ahead of time, so they begin to soften before you even pop your muffins into the oven. That helps create an even better moist and tender muffin texture!<\/p>\n
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Prep the liners.<\/strong><\/span> Low-fat batters, like this one, tend to stick to muffin liners like superglue. (Trust me\u2026 I spent an embarrassing amount of time prying one batch out with an offset spatula and toothpicks!)<\/p>\n
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Bake.<\/strong><\/span> It\u2019s time! Slide your pan into the oven, set a timer, and wait\u2026 Impatiently, if you\u2019re anything like me. (The extra cozy aroma wafting throughout the house doesn\u2019t exactly help!) The muffins should rise nicely in the oven, with beautifully tall domed tops, and they\u2019re done baking when the centers feel firm or a toothpick inserted into the center comes out with a few crumbs attached.<\/p>\n
\u00a0<\/p>\n<\/a><\/div>\nTHE ULTIMATE HEALTHY OATMEAL MUFFINS \u2013 FLAVOR VARIATIONS<\/strong><\/span><\/h2>\n
<\/a><\/div>\nFAQS ABOUT THE ULTIMATE HEALTHY OATMEAL MUFFINS<\/strong><\/span><\/h2>\n
They sure are! As written, these healthy oatmeal muffins are clean eating, sugar-free, low fat, and low calorie (compared to traditional recipes!). I\u2019ve also shared my top recommendations for making them gluten-free in the Notes section of the recipe.<\/p>\n
Kind of! Measure the same amount of old-fashioned rolled oats, but pulse them in a blender<\/a> or food processor<\/a> first, until they\u2019re \u215b to \u00bc of their original size. This makes them closer in size to instant oats, so your muffins should have a similar soft and moist texture.<\/p>\n
Yup! White whole wheat flour<\/a> and regular whole wheat flour are my two favorites, but whole wheat pastry flour<\/a> and all-purpose flour also work. (See the Notes section for my gluten-free recommendations!)
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Can I use whole eggs?<\/strong><\/span>
Yes again! Use two large eggs, and reduce the milk by 1 tablespoon to compensate for the added volume from the yolks.<\/p>\n
Absolutely! I understand it\u2019s an ingredient that doesn\u2019t necessarily work for everyone, so I\u2019ve included multiple different sweetener options in the Notes section of the recipe. Check there \u2014 and remember you\u2019ll need to change the amount of milk to compensate for this modification too!<\/p>\n
You bet! Almost any type will work, so feel free to use whatever you already have in your fridge.<\/p>\n
You sound just like me! You can absolutely bump up the spices, if you\u2019d prefer. Remember, cinnamon = coziness, nutmeg = richness, ginger = warmth. Cinnamon is often the easiest one to tweak, so try starting there. (If you aren\u2019t using it already, I also highly<\/em> recommend Saigon cinnamon<\/a> \u2014 it has a stronger flavor!)
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My muffins turned out gummy or dry. Why is that?<\/strong><\/span>
There are a few common culprits. First, make sure you\u2019re measuring the ingredients correctly. Too much flour or too many oats will quickly dry out your muffins and can make them crumbly. (And don\u2019t use a kitchen scale for any ingredients given in mL!) Second, gently<\/em> mix by hand. No stand mixers or hand-held mixers! Third, don\u2019t overbake these muffins. That will also make them dry!<\/p>\n
Store any leftover muffins in an airtight container in the refrigerator. They should keep for at least four days, if not longer! These oatmeal muffins also freeze really well. (I typically recommend removing any paper liners before freezing. They don\u2019t always peel away as easily after thawing.)
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Time for breakfast! And when you make your own, would you mind leaving a comment and rating the recipe? (You can also snap a picture and share it with me on Facebook<\/a>!) I\u2019d love to hear what you think of these ultimate healthy oatmeal muffins!<\/p>\n<\/div>\n<\/div>\nThe Ultimate Healthy Oatmeal Muffins<\/h2>\n