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Oatmeal Muffins

4.96 from 70 votes

How to make your own homemade oatmeal muffins from scratch, with just a few basic ingredients! 

Vegan Oatmeal Muffin Recipe From Scratch

Easy Oatmeal Muffins

Need a fun and kid-friendly baking project to try this week?

These simple muffins are such an easy healthy breakfast or snack idea – and you probably already have all of the ingredients in your pantry!

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Super Healthy Oatmeal Muffins Recipe


Gluten Free

Kid Friendly

Egg Free

Dairy Free

Nut Free

And SUPER EASY to make!

Leftover Oatmeal? Make Overnight Oats – 15 Recipes

Homemade Oat Muffins Recipe

Vegan Oatmeal Muffin Flavors

Peanut Butter Oatmeal Muffins: Use 1/4 cup softened peanut butter in place of the oil.

Oatmeal Banana Muffins: Use oat flour in this recipe for Banana Muffins.

Cinnamon Oatmeal Muffins: Add 1/2 tsp cinnamon to the batter before baking. You can also roll the muffins in cinnamon sugar after they cool if desired.

Oatmeal Blueberry Muffins: After stirring the batter, add 1/2 cup blueberries and stir very gently, so as not to break the berries.

Chocolate Chip Oatmeal Muffins: Add 3/4 cup chocolate chips or mini chocolate chips to the batter. You can also press a few chocolate chips into the top of each muffin right before baking.

How To Make Easy Oatmeal Muffins

Oat Muffin Baking Tips & Tricks

  • If you only have old fashioned oats, you can make your own quick oats by quickly pulsing 5-10 times in a food processor. (I’ve not tried steel cut oats in the recipe.)
  • The liners peel off easily if you let the recipe sit overnight. If you don’t want to wait, skipping the liners and greasing the pan well instead is also fine.
  • For oil free muffins, you can sub almond or peanut butter heated until easily stir-able. Readers also have written in to say applesauce, yogurt, pumpkin, or mashed banana work.
  • The tasty muffins are naturally gluten free if made with oat flour. If you need to ensure the oats haven’t even come into contact with wheat products in the factory, both Quaker and Bob’s Red Mill make certified gluten free quick oats, and Bob’s makes certified gf oat flour.

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Above – watch the video how to make oatmeal muffins

The Best Oatmeal Muffins Recipe

The wholesome muffins are also great served alongside savory recipes – such as Black Bean Soup or Vegetarian Chili – as part of a healthy dinner.

Pin it now to save for laterPin Recipe

Oatmeal Muffins Recipe

This delicious healthy oatmeal muffins recipe makes an easy breakfast or snack!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 12 muffins
5 from 70 votes


  • 1 cup quick oats
  • 1 1/4 cup milk of choice
  • 1 egg or additional 1/4 cup milk of choice
  • 1 tbsp white or cider vinegar
  • 2 tbsp oil or nut butter, or applesauce or mashed banana for fat-free
  • 1 tbsp baking powder
  • 1/2 cup sugar, unrefined if desired
  • 1 cup white, oat, or spelt flour (for flourless, make these Keto Muffins)
  • 1/2 tsp each: baking soda and salt
  • optional 3/4 cup chocolate chips
  • optional 1/2 tsp cinnamon


  • Whisk the oats with all liquid ingredients in a bowl. Let sit 10 minutes (important). Preheat oven to 350 F. Add all remaining ingredients, stir to form a batter, and portion into a lined muffin tin. Bake 20 minutes or until a toothpick inserted into a muffin comes out mostly clean. Let cool completely, as they are delicate when they first come out of the oven. I loosely cover leftovers and store in the fridge, or they can also be frozen. (If you have any issues with the muffins sticking to the liners, just wait a day and even the applesauce version peels away easily.)
     View Nutrition Facts


Also be sure to try these Healthy Blueberry Muffins.
And if you’re a visual person like I am, check out the video above to watch how to make the oatmeal muffins.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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Published on March 23, 2020

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    • Bri says

      I have made these so many times. My 23 month old loves them. I use oat milk and no chocolate chips. I wanna try the zucchini muffins soon.

  1. becauseHeloves! says

    Wow! Those look good. I love baked oatmeal!
    I usually don’t make any New Year’s resolutions officially, but I always make it a goal to get closer to God.
    I find it hilarious that on January 1st and 2nd, the YMCA is PACKED with people doing all sorts of different stuff, and then two weeks later, it’s back to normal.

  2. Emilylovesraisins says

    i’ve been eagerly checking your blog for today’s post and wow do these look good! I’ll have to try them soon.

  3. Kelly Wang says

    Hey Katie last week I made your ultimate chocolate fudge pie and finished the whole pie, all by myself, in two days. Yep, it was that good.

    These are definitely on my to-do list. And by the way, great picture!! I think you look super pretty 🙂

  4. Hollie says

    First these muffins look really good. Second, I love your nail color. Third as far as New Year’s Resolutions go: mine is to stay consistent with training. So far so good which is surprising LOL. I need a break from sugar for a while after these Holidays though. 🙂

  5. EVA says

    I actually didn’t make any resolutions this year. Usually it’s “try to sing better” or some impossible goal that there’s no way I’ll ever achieve. I finally decided to give it up!
    Question about this recipe and all recipes in general: If I don’t have applesauce, can I just sub it with more mashed banana?

  6. Renae says

    These sound delicious! I may make them today! Can they be made with whole wheat or almond flour? I don’t have any GF or spelt flour on hand.

    As to resolutions, I tend not to make them. But in June of last year I got motivated to lose weight and took off 45 pounds. I have 60 more to go to make my goal and there is no stopping me! I also ran my first 2 5Ks this fall and plan to run at least 6 in 2014.

  7. Stephanie says

    You look so fantastic in pink! And I am loooving that polish, do you know what brand it is?
    These muffins also look great! I love exploring your blog for yummy and healthy new recipes! Thanks for all the inspiration 🙂

  8. Rebecca says

    So the muffins look wonderful. Eating breakfast everyday was actually one of my goals for the New Year! So excited to try some of your recipes. Oh and please please please tell me the color of the nail polish you are wearing in the pic, it is gorgeous and I must find it!

  9. Tina says

    Hi Katie! Hope all is going well for you! I was away for the holidays and missed making your recipes (although we did the peanut butter cup oatmeal a couple of times) anyway, loved how these muffins looked, so the first batch is in the oven. My son was helping me make them and said they smelled heavenly….just like frosting, lol!

  10. Stefanie says

    Looks like a great quick breakfast. Yum!
    One of my New Year’s resolutions was to learn how to bake without refined sugar. I’ll probably be visiting your blog a lot!

  11. Denise Young says

    Just curious on the Nutrition Facts, is that for 1 muffin??
    Thanks so much, I can’t wait to make them. My son and daughter in law are both personal trainers and I know they will LOVE it too!!

  12. Val says

    Hi! I am trying to keep a diary for the whole year, writing in it at least once a week.
    I was wondering if any of your breakfast recipes this month will include sweet potato? I love sweet potatoes and I need some suggestions to make them more exciting! Thanks. 🙂

  13. Kayla says

    My New Years resolutions the past few years were really unhealthy eating disorder driven ones. This year it’s just to stay in recovery and stay off the scale!

  14. Niki O'Neil says

    I’ve been looking for a new brekky idea to kickstart the new year and this looks like a delicious (and portable!) option. Perfect for popping in my lunchbox for work as well! Thank you for sharing 🙂 Hope you’re enjoying 2014 thus far – Niki x

  15. Katy says

    I don’t think anyone ever eats a healthy diet 100% of time, those who say they do I don’t believe it 😉 These look super yummy and I bet they’re so chewy and soft. Pinned

  16. Amanda says

    Do you know how I can make these high altitude friendly? I’m at about 5200 feet, and most of the baking I’ve done from your site hasn’t worked for just that reason. I’ve tried adding extra flour, but even that isn’t wildly successful. Thanks so much for sharing your awesome ideas! The no-sugar cookie dough dip opened me up to working with beans and dates – brilliant!

  17. Van Lee says

    Hi Katie,

    Our whole family loves your website and all the wonderful recipes. The Lentil Joe’s and various bars and brownie recipes are favorites.
    I feel odd asking you this, and I wouldn’t except you mentioned something once about offering to “like” people’s websites who’ve “liked” yours on their pages.
    You are definitely a “like” on my facebook.
    I just published my website about 3 weeks ago and wanted to ask if you wouldn’t mind checking it out and “liking” it. I design handcrafted jewelry from different metals and semi-precious stones. Thanks Katie and thank you again for all the wonderful recipes that keep us happy and healthy. Van

  18. Nikki @ The Road to Less Cake says

    I have been on the chocolate wagon too much over the holidays, which has definitely sky rocketed my sweet cravings. I think I need to get on the healthy muffin train again to curb those cravings. Thanks for the idea, Katie!

  19. Masyn says

    So, I made these this morning just to try them out. The only flour we had in my house was white(which defeats the purpose of a healthy, whole grain muffin), and almond. Other than that though, I followed the recipe to a tee, and the muffins were a hit! My mom, who normally cringes at the taste of bad desserts (or in this case breakfasts) turned healthy LOVED THEM. As did my four year old sister and my dad. The almond flour made for a more dense muffin, but they also turned out extremely moist (sorry, I know many people detest that word) and had just the right amount of chewiness and sweetness. Unfortunately, I don’t think I will get to have too many myself – I guess I will just have to make more :p

  20. Chassidy says

    I just took these out of the oven…they smell delish! We didn’t have spelt flour on hand, so I used half white, half wheat flour. My hubs sampled them and said they have a great taste and texture. They stuck to the liner a bit though, I’m hoping once they cool, they’ll peel away from it. Other than that, thanks for another great recipe! 🙂

  21. Diane says

    I made these and they were delicious! I used a GF All Purpose Baking Mix instead of spelt flour. I am going to make them again using cranberries or blueberries! Thank you!!

    • mary says

      Diane, thank you for mentioning GF All Purpose Baking Mix and cranberries, I used both, muffins in the oven, can’t wait to try them.

  22. Bing says

    I just tried this recipe. It turned out really delicious. Just a little too sweet for me, perhaps, because I used super ripe bananas. I might decrease or omit the sugar next time.

  23. Roxanne says

    Overall these muffins were great- however I would make a few changes. Definitely less oil- my finger tips were covered in oil when I ate them. Also I’d suggest adding more cinnamon as it enhances the apple-cinnamon oatmeal for breakfast experience. I’ll make these again with those changes. I prefer them warm, just microwave ten to fifteen seconds.

  24. Genevieve says

    Hi! I just made these, and I really appreciate the healthy recipe so thank you for that! I’m just starting out revamping my diet (soy free, healthier) so I was so excited to bake these! I did a few substitutions that I thought you might want to know about. First, I didn’t do the sugar; I put in 1/3 cup raw organic blue agave nectar (reduced the milk by an 1/8 cup for this). I also used canola oil instead of vegetable oil, and only did 2 tbls because of a previous comment (and because of that comment, I also doubled the cinnamon…I’m a HUGE fan of cinnamon!). I just ate my first one–they don’t look as pretty as yours, they’re much chunkier and have a little bit a chewy texture but they are delicious! I have a huge sweet tooth, and although I know they would’ve been sweeter if I had stuck with the sugar, these are perfect for breakfast for me! And they would make great dessert with a little spread of something sweet on top. Thank you, again, for the recipe and I hope hearing my alterations helps!

  25. Loretta lehman says

    Just finished my first batch.I added simisweet cho. Chips,chopped walnuts,cinnamon.raisens 2T ground flaxseed,hemp hearts.I pierced tops & drizzled melted butter on son said they were very good & he’s not an oatmeal eater.I plan to use applesauce instead of bananas& half oil& half butter next time….no cho.chips.I like them as well.very handy to have on hand for what ever.

  26. Sarah B says

    I can’t use bananas. Could I use Greek yogurt or something else instead? I don’t want anything that would overpower the oatmeal taste. Thanks for this recipe – can’t wait to try it!

  27. AnnaBananaBelle says

    I made these last night and had them this morning for breakfast and they were great! Well definitely be making again! I followed the recipe exactly using Bob’s gf and white vinegar. So delicious! love the sweetness from banana! I ate them with strawberry jam. Yum!

  28. Nicole says

    What can we use besides spelt flour or all purpose? Could we use whole wheat pastry or coconut flour?

  29. viyern says

    Hi Katie ! I just rediscovered your blog after some time and I’ve bookmarked just about every other recipe of yours, heh heh. They all look so good and I think you look beautiful 😀

  30. Jean Smith says

    These are sooooo good. I doubled the batch so I could hand them out to friends (ahem, like that happened). I added raisins and coconut flakes and didn’t use as much sugar as the recipe called for. (I used brown sugar). Thanks, once again, Katie!

    • Unofficial CCK Helper says

      You can always experiment with other ingredients such as yogurt or maybe (maybe) applesauce. Be sure to report back if you do experiment!

  31. Kate says

    Katie, this was awesome! I didn’t have any applesauce so I substituted apple butter from the local farmer’s market. I topped them with sugar glaze. They are delicious, and a great treat for my daughter’s lunchbox 🙂

    Mom Body Spirit

  32. Chin says

    Hi! These look delicious. I wonder if I could substitute spelt flour for something else? Like rice flour?

    Not sure how this works.

  33. Elizabeth says

    I love the look of this recipe, and would love to make it to take as snacks when I have visitors and I drag them off hiking! However, I have some family members and friends who can’t eat bananas (or avocado!) due to being part of the latex family. Is there another fruit I could sub in for the banana? I often keep sweet potato or pumpkin around in addition to banana, would either of those work well?

    • Unofficial CCK Helper says

      You can always experiment to see if it works with sweet potato, and if it does please be sure to report back!

    • Eluzabeth says

      So I did a trial run tonight using up some canned pumpkin. Then seem to have turned out very well! And now my apartment smells delicious too 🙂

  34. Melissa says

    Hello! This is the first recipe of yours I tried (I know out of all the ones to try first why not a dessert??). I fell in love with these muffins. Very moist and an excellent breakfast to pair with eggs and fruit. Will definitely make again! Just wanted to say thank you for the recipe.

  35. sybil says

    Katie, These look delicious, nourishing, and filling! I can’t wait to try them.
    Do you suggest giving the muffin liners a quick spray with Smart Balance?
    Or will the potential sticking-to-the liner issue solve itself once they cool? Thank you for all the awesome and imaginative recipes!

    • Unofficial CCK Helper says

      Let them sit a day, and they’ll pop right out the next day. Or just forgo the liners altogether.

  36. Cathy says

    I am new to your site and just tried the oatmeal muffins, they are absolutely fabulous! I left out the choc chips and instead added 1/3 cup each coconut flakes, dried cranberries and chopped walnuts. Otherwise followed recipe using Splenda and coconut oil. No muffin liners and just butter coated my stoneware muffin pan. Waited the 20 mins and they came out no problem. I couldn’t wait to try and just had a warm one – Really wonderful – thank you!!

  37. stephanie says

    Question about the vinegar and milk. Are you doing this to produce homemade buttermilk? If so I thought you mix them together and they have to sit for like 5 min. before using.

  38. Cynthia says

    Katie! I so enjoy your recipes…but I have a question for you!!

    Most of your recipes say sugar of your choice or xylitol. But I want to know what kind of sweetener YOU choose! Do you usually use white sugar, or do you most often use xylitol? Thanks so much for your honest reply!!


  39. Jolene says

    5 stars
    Oooh these look so yummy especially with the healthy frosting! I have a little toddler who hates every type of food except cupcakes (He is so picky!), I think these little muffins will trick him into thinking it’s a cupcake and still be healthy hehe!

  40. Carine says

    5 stars
    Just wondering-my husband isn’t one for pancakes, but he loves waffles (he loves the baked oatmeals of yours I’ve tried), have you ever tried using your pancake or muffin recipes in the iron? If so, did it work at all? He likes them crisp on the outside/soft on the in.

  41. Helen says

    Really really hoping you can help me on this occasion.
    I’ve made very a similar query a number of times but no answer or comment has been returned, so I’ve abandoned the idea of trying the recipe.

    I’m concerned at the use of buttermilk (acid and milk) in conjunction with baking powder as opposed to baking soda which I would have expected to see.

    I’m wondering if US baking powder is the same as ours, here in the UK, which is a balanced combination of acid plus baking soda and which would not react with a buttermilk mixture. Normally, here, we’d use buttermilk with baking soda, unless we wanted a strong leftover buttermilk taste to the recipe (in which case we might use baking powder for leavening instead.)
    Can you please clarify that you really are using the buttermilk for a reason other than leavening, or whether US baking powder is quite different to ours and needs buttermilk to activate?

    Would so appreciate an answer and sorry for making this comment multiple times


    • A H says

      I’ve made this recipe as called for, and it came out fine. And I’m not sure what you mean about buttermilk, as that’s not in the recipe ingredients.

      • Helen says

        Thank you.
        Sorry for the misleading terminology (I’m English!). By saying ‘buttermilk I’m referring to the vinegar and milk combination. The vinegar sours the milk and makes a vegan version of sour milk or buttermilk. It is often used in combination with baking soda to give a leavening effect.

      • Helen says

        I’m sorry I used the word buttermilk. I’m just referring to the vinegar and milk combination. We often refer to that here as a vegan buttermilk as it is such a good imitation of the real thing.
        I hope you don’t think I’m criticising this recipe, or others. I’m just trying to check the reasons behind the various ingredients, mainly because I am concerned that uk baking powder might be different to yours, and that the recipe (and other recipes) might not work for me.
        I can see the recipe works beautifully for you in the US else Katie would not have written it and you would not have so many positive comments.
        I’m sorry I’m not explains my questions properly, maybe because I used the term buttermilk instead of vinegar/milk.
        Normally this kind of vinegar/milk combo is used with baking soda to induce leavening. Baking soda is a ‘base’ and veinegar is acid, and they react together cause gas bubbles and make cakes rise when used together. They neutralise each other so the taste of baking soda and the taste of vinegar disappear.
        Here I see you use acid with baking powder, and there is no baking soda in the recipe. I’ve not seen this combination before. When I realised there was no baking soda in the recipe (only baking powder) I began scratching my head and the questions arose……
        Here in the UK our baking powder is a ready-made combination of acid plus baking soda and requires no acid to activate. If vinegar is used with baking powder, the vinegar in the recipe remains unused as it is not neutralised and the taste wil linger. I am wondering if this was the intention. Some people like the leftover taste of the vinegar/milk as it mimics buttermilk.
        I am a professional scientist working in food chemistry development and all my questions come out of pure interest and a desire to understand and learn. I was interested in your work.
        Pleases don’t think I’m criticising.
        I am sorry I have been explaining all my many questions so badly. Normally I communicate well. I write papers and give lectures.
        I’ll go back into hibernation and not bother you any more if you wish.
        I thought you might be also interested, but clearly not.

  42. Kim says

    Would love too receive your recipes..Need to follow a high fiber diet..Came down with divertricous..yikes…yet wanting too stay low fat as well.yikes.

  43. Justine says

    Hi Katie!

    I made a SAVORY version of these oatmeal cupcakes, and it turned out really good!
    I used finely grated zucchini instead of the banana, eliminated the sweetener, added
    A slew of spices (pepper, garlic, red pepper flakes, oregano, curry powder, rosemary, nutritional yeast, etc.),
    And popped a cherry tomato in the middle of each muffin.
    It turned out tasty, and I think you would like it!

  44. Michelle says

    I find these work better withOUT muffin liners – just grease the muffin tin and then they are good to eat right out of the oven (our preferred method!) My kids call them “cinnamon roll muffins” when served with your Greek yogurt cream cheese frosting or “banana nut muffins” when I sub walnuts for the chocolate chips. Using a mini muffin tin yields a nice size muffin to dip in the Greek yogurt frosting for a healthy snack-I baked them for 10 min. Thank you for this delicious, healthy recipe!

  45. Lea says

    These were so easy and amazing! I made them yesterday and they were gone by today 😉
    I used banana and peanut butter instead of oil, half sugar, half xylite, and wholegrain flour.
    Perfect texture, so fluffy!

  46. Arika Miller says

    I just made these the other night. I only had old fashioned oats. I combined the first 4 ingredients in the food processor and pulsed a few times, then let them sit 10 minutes according to the directions. I then added all the other ingredients, including the chocolate chunks (they’re slightly larger than chips) and pulsed about 10 times. Other than doubling the cinnamon because we like a lot of cinnamon, I made no other changes. They came out great with lovely small bits and larger pieces of chocolate.

  47. Tiffany says

    So excited to make these muffins! I only have salted butter — figuring it’s okay to use if I omit the salt in the recipe. Thoughts? Thank you and stay safe.

  48. Stephanie says

    really, really good! New fave! It’s hard to find gf & egg-free muffins that aren’t gummy- these are delicious and the texture is fantastic! (I chose to use coconut oil and the oat flour option)

  49. Karen Becker says

    I used almond milk, canola oil, cider vinegar and spelt flour. I also added the chocolate chips and cinnamon. They turned out sooooooo good!

  50. Karen says

    Just made these! Super easy, had everything in my cupboard already, and they’re delicious! My 6 year old son and I love them! We used oil, whole wheat flour, and almond milk. Delicious!

  51. Jenna says

    I made these using almond milk, coconut oil, 1/2 oat and 1/2 white flour, monk fruit sweetener(granule kind), added a ton of cinnamon, the recommended 3/4 cup chocolate chips, and I also ended up adding a tsp almond extract(which really brought out the oatmeal flavor very nicely!)

    I’m waiting for the second batch to come out of the oven right now.

    The first batch ended up taking 25 mins to bake, not too sure why.

    But just a side note, I had read a ton of comments on these muffins about the muffins sticking to the liners and my suggestion for that would be to use silicon muffin liners. They work so amazingly!

    I bought a pack of 12 liners for about $5 off of the Wish app. Your muffins will never stick to a liner ever again! They pop out so smooth and so clean..

    Thank you for this recipe.
    They are delicious!

  52. Mindy says

    Just made these. I accidentally used 1/3 of a cup sugar and they still tasted great. I added choc chips, oil and soy milk.

  53. Arianna Allen says

    Can I use water instead of almond milk? Really would love to make these, but have no almond milk. I love this blog and I am so thankful for all the pantry staple recipes. I have been relying on this blog a lot recently.
    Thanks Katie!

  54. Berta Bennett says

    These muffins sound amazing. My husband is diabetic. Can l use Xylitol for sweetener? I haven’t used it before. We don’t like the texture when l bake things with Splenda. What would you recommend?

    • Jason Sanford says

      In everything we’ve ever tried (aside from recipes with yeast where you need real sugar to feed the yeast), xylitol has worked fine to sub in an equal amount for sugar 🙂

  55. Leah Taylor says

    I’m really new to baking and I’m quite young. I wanted to make these muffins, but I dont understand the 1/2 tsp baking powder & salt each thing. What does it mean?? Do you put it on top of each muffin? Or do you put it in each tin??? I have no idea please help.

  56. Chava-Shoshannah says

    For the person who wanted to know about whole wheat: I made these yesterday with whole wheat flour. They are surprisingly light, and unsurprisingly delicious!

  57. Megan T says

    I just made these for my 17-month-old daughter just using some cinnamon in it in addition to the ingredients you had listed and she didn’t quite care for it. So I tried it myself. I think it just needs more sugar to be to our tastes but otherwise the consistency appears to be pretty good.

  58. Rachel says

    This recipe is a go to for me. After using the recipe 5 times now I have chosen to add cocoa powder and hemp seeds for an extra omega/protein boost. I also chose to keep them vegan with almond milk and dairy free chips. So good! Thank you so much!!!

  59. Danielle says

    I don’t know how you do it, but your recipes are always spot on! Perfect fluffy texture with a nice outer crust that holds together nicely. Thank you for your note on pulsing oats that aren’t quick…I gave my rolled oats a whirl in the food processor. I used PB instead of oil, giving them some flavor and protein without being overwhelming. I also added cinnamon. I could tell by the batter that these would bake up well but was still surprised by just how perfect the flavor and texture were. Thank you for doing what you do. This is my first review but your site is a go to for me 🙂

    • Maddy says

      Absolutely delicious! I like how most of your recipes have no eggs, so the excess batter gets scraped from the side of the bowl and into my tummy. Honestly, these are the best muffins I’ve made.

  60. niki says

    An absolutely brilliant recipe! I used oats, apple sauce, almond milk, date syrup (1/4 cup instead of sugar) and I added dark chocolate chips and 1tsp of cinnamon instead of 1/2 tsp and they came out brilliantly and the smell filled the house. Thank you Katie so much for sharing this recipe. It is really great. They were lovely and moist and held together really well.

  61. Linda says

    I absolutely love these muffins. So easy to make, but oh so delicious! I add instant espresso or coffee to add a little extra richness.

  62. Gigi says

    These are delicious.

    I made them for my non-vegan family and they all loved them. I made them with banana instead of oil but i did add some almond butter in it (about half a tbsp) and they came out perfectly. I highly suggest making these with banana and almond butter🥰

  63. Kay says

    I made this recipe today. They looked good and had a good flavor but the middle was not cooked all the way. I followed the directions verbatim and cooked the muffins at 350. I even cooked them over and hour. I am so disappointed because I cooked these for my mom for mother’s day. I made my other go to eggless oatmeal muffin receipe lately and they did not come out right either. I do not know what is going wrong.

  64. Mimi says

    They are in the oven and smell delicious, but they are huge on top! I did think that 1 tbsp of baking powder plus half a tsp of baking soda sounded like a lot… I hope that wasn’t a mistake! Can’t wait to taste them!

  65. Krista says

    5 stars
    Glad I went for it. These are yummy! My toddler can’t eat dairy and this is one of the yummier DF, egg-free recipes we’re tried!

  66. Jeri Swinton says

    5 stars
    This recipe is a keeper. Made them for breakfast just now. They rose beautifully (made 11 instead of 12). I used smashed banana in place of oil and they were plenty moist. Half the flour was wholewheat pastry flour, the other unbleached white flour and they were plenty fluffy and not too dense. I made half with chocolate chips and both the plain and chocolate chip are delicious. THANKS

  67. Kat says

    5 stars
    This recipe is impossible to break. My kids make it and it is very forgiving of a little extra or a little less. It works gluten free.

    For refined sugar free we cut the sugar and switched 1/3 of the milk to maple syrup.

    I just made this with olive oil, lemon zest, lemon juice for apple cider vinegar. Sub half the flour for almond flour and poppy seeds for chocolate chips. Amazing.

    I will pass this amazingly adaptable recipe down to my kids.

  68. Essie says

    5 stars
    Of the choices for alternative/optional ingredients I used white AP flour, applesauce, cider vinegar, Turbinado sugar, and stirred in the chocolate chips, rather than putting on top. The muffins took much longer to bake to a light brown, 30 minutes. There are plenty of chocolate chips! Even though I opened a fresh tin of baking powder and stirred the dry ingredients together to distribute it, before adding to the oatmeal mixture, they didn’t rise like most muffins. They have a heavy texture, but maybe that’s what oatmeal muffins are like. Nice flavor!

  69. Sophie says

    Hi Katie! Do you mean 1 tsp of baking powder instead of 1 tbsp? It sounds like a lot, just making sure. Sorry for bothering.

  70. Rebecca says

    5 stars
    I’ve made these twice in the last week so safe to say they are a hit, i love that they’re not as dense as alot of oatmeal muffins. As I added chocolate chips which I knew would add sweetness I only added 1 Tbsp sugar and that was perfect for me, I know everyone has various preferences tho so I’m sure the 1/2 cup is perfect for some folks. Thanks for a fab recipe, will definitely be making this frequently.

  71. Sophie says

    5 stars
    These are SO yummy and so simple! I have made many versions of this: with peanut butter, chocolate chips, subbing honey for sugar…they have all been superb and lasted barely 72hr before my family gobbled them all up. I absolutely recommend!

4.96 from 70 votes (70 ratings without comment)

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