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Oatmeal Muffins

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!

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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.

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Oatmeal Muffins Recipe

These soft healthy oatmeal muffins make a perfect easy breakfast or snack!
4.92/5 (39)
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 12 muffins


  • 1 cup quick oats
  • 1 1/3 cup milk of choice
  • 1 tbsp white or cider vinegar
  • 1/4 cup 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 first 4 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?

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4.92/5 (39)

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Published on March 23, 2020

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  1. 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!

  2. 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!

  3. 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.

  4. 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!

  5. 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 🙂

  6. 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.

  7. 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!

  8. 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.

  9. 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!!!

  10. 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.

  11. 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.

  12. 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.

  13. 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🥰

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