Healthy Oatmeal Muffins {4 Different Ways}

Name: Healthy Oatmeal Muffins Recipe {4 Different Ways}
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 large bananas (mashed); 2 large eggs; 1/4 cup maple syrup; 1 cup unsweetened almond milk ((or sub in preferred milk)); 1 tsp vanilla extract; 2 cups rolled oats; 1/2 cup ground oat flour*; 1 tsp baking powder; 1 tsp ground cinnamon; 1/4 tsp salt; Blueberries; Sliced almonds; Diced strawberries; Unsweetened coconut flakes; Banana Slices; Chocolate Chips; Diced apple; Cinnamon

Published: April 9, 2020 | Updated: May 19, 2022 | 29 Comments | Jump to Recipe

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Best Baked Oatmeal Cups ever! These healthy oatmeal muffins are a fun and easy make-ahead breakfast option that are flourless and totally customizable! Try out the four different flavours provided or add your own unique spin! {gluten-free, dairy-free & vegetarian}

This post may contain affiliate links which means that I may make a small commission at no extra cost to you. I only promote products that I love and feel will benefit my readers :)

Baked Oatmeal Cups

In our house, we’re always experimenting with new ways to do up oatmeal. As much as I try to switch it up, oatmeal is pretty much our go-to breakfast every morning because it’s so nutritious and satisfying.

Not surprisingly, one of the most popular recipes on the blog to date has been this Peanut Butter Banana Baked Oatmeal. Due to its popularity, I wanted to come up with more baked oatmeal flavours, BUT also wanted to create a version that could easily be taken on the go.

Because as we all know, life is BUSY.

So this time around, we made some totally portable healthy oatmeal muffins and customized the cups with four unique flavour combinations.

Blueberry Almond
Strawberry Coconut
Chocolate Banana
Apple Cinnamon

After all, who doesn’t love a little variety?

These cups could also technically be called flourless banana oatmeal muffins because no actual flour is used since oats form the base of this recipe and the banana contributes some natural sweetness and moisture to the cups.

Whatever you choose to call them, these oatmeal muffins need to be added to your morning routine ASAP!

For more healthy muffin recipes, be sure to check out these Banana Protein Muffins and Kodiak Cakes Blueberry Muffins!

Why we love these healthy muffin recipes

Make-ahead option: You can whip up a batch of these oatmeal muffins and have them as a ready-made breakfast throughout the week. So convenient for those busy mornings!

Portable: Because this baked oatmeal is made in individual cups, they’re perfectly portioned and great as a grab and go breakfast or snack option.

Easy: The recipe is really simple to put together and doesn’t require any fancy ingredients.

Healthy: These cups pack a powerful nutritional punch! The oats are a great source of soluble fibre which will help keep you feeling full for longer. The toppings add a dose of vitamins and minerals, while the banana contributes some natural sweetness so no refined sugar is required.

Customizable: These cups are very versatile and can be customized according to your personal preferences. You can either make all four flavours provided, choose one or two of your favourite flavours, or incorporate your own creative spin to create your own unique flavours!

Ingredient Notes

Ingredients for the muffins on a grey background with labels

Oats: Rolled oats are best to use for this recipe since they provide a chewier texture. You can sub in quick oats if desired, however the texture won’t be quite as chewy. If you require a gluten-free option, be sure to use GF certified oats.
Oat flour: Helps make these muffins more “muffin-like.” You can purchase pre-made oat flour at the store or blend up oats in the blender until a flour-like consistency is achieved.
Milk: I used almond milk but you can easily sub in another plant-based alternative or regular dairy-based milk.
Bananas: Help to naturally sweeten the muffins and add some extra moisture. Use overripe bananas for best results.
Seasonings: Cinnamon and salt flavour up these muffins.
Baking Powder: To help the muffins rise when they’re baking and to help create a light and fluffy texture.
Eggs: Used to bind the ingredients together. You can also replace the eggs with a flax or chia eggs to make these vegan.
Maple syrup and vanilla extract: Along with the banana, these sweeten and flavour the muffins. You can use honey in the place of the maple syrup if you prefer.
Add-ins: You can have lots of fun with the add-ins and toppings for these muffins. We used blueberries and almonds; strawberries and coconut; banana and chocolate chips; and apples and cinnamon, but you feel free to experiment with different options like the ones listed below!

toppings for the muffins in little bowls

How to Make Baked Oat Cups

Preheat the oven to 350ºF
Line a muffin tin with silicon muffin liners or generously spray a muffin tin with non-stick cooking spray to prevent the cups from sticking.
Add the dry ingredients including the oatmeal, ground oat flour, baking powder, cinnamon and salt to a large bowl and mix until combined. Set aside.
In a separate bowl, mash the banana, and then add the eggs, maple syrup, milk and vanilla extract. Whisk until combined.
Slowly add the wet ingredients to the dry ingredients and mix until combined.
With a spoon, add batter to each muffin cup, filling each close to the top. Add desired toppings to the top of each cup. You may wish to press the toppings into the muffin slightly to get some of the ingredients closer to the centre.
Bake for 20-23 minutes or until inserted toothpick comes out clean.
Allow muffins to cool before removing from muffin tin.

Recipe Tips

Use overripe bananas for best results. They are naturally sweeter and lend a better flavour to these muffins. Plus, they’re easier to mash!
I recommend allowing the oatmeal muffins to cool for at least 15-20 minutes as they will firm up during this time, making it easier to remove them from the pan.
For even easier removal from the muffin tin, I recommend baking these muffins in silicone baking cups.
It’s highly recommended that you make up a double batch of these muffins and freeze them. They make a great grab and go breakfast or snack!
Feel free to play around with additional toppings and add-ins. You can either make the four different flavours as listed, make all the same flavour or get creative and explore some different toppings! They’re totally customizable.

Recipe FAQs

What does this oaty breakfast option taste like?

The consistency of these cups is not like your typical light and fluffy muffin. They have a much more dense and chewy texture thanks to the rolled oats. They are supposed to be the same texture as baked oatmeal, except in muffin form for portability and convenience!
The different topping options provide a different flavour for each cup so you’ll never get bored!

Can you substitute quick oats for old fashioned oats in muffins?

Yes, you can definitely sub in quick oats for the old fashioned, however, it may change the texture of the muffins. The rolled oats tend to provide a more chewy texture. The quick oats won’t offer the same degree of chewiness and texture, but the muffins will still be equally tasty!

Is there a difference between old fashioned oats and quick oats?

The main difference is the way in which they’re processed. Old fashioned oats (also known as rolled oats), are oat groats that have been steamed and flattened.

Quick oats or quick-cooking oats are rolled oats that go through further processing. They’re partially cooked by steaming and then rolled even thinner than rolled oats. This process helps to decrease cooking time which is why they’re called quick oats.

There aren’t any major nutritional differences between the two types of oats. All forms of oats are 100% whole grain, a good source of fibre and have the similar nutritional values per serving.

Storage guidelines

These cups can be stored in an air-tight container or large Ziploc bag in the fridge or freezer.

How long do these baked oatmeal cups last in the fridge?

They should last in the fridge for up to a week. Generally, I recommend taking out what you think you’ll need for the week to store in the fridge and then popping the rest in the freezer.
That way they’ll stay fresh and can be reserved for later use!

Can you freeze these healthy muffins?

Yes, you can freeze these muffins for up to three months. I find the easiest way to store them is in a single layer in a freezer-friendly container or in a Ziploc bag. If you do choose to stack them, you may wish to separate them with parchment paper to prevent them from sticking together.

To defrost, place in the fridge overnight to allow them to thaw. If you forget this step, you can still reheat from frozen either in the oven or microwave.

Reheating directions for oat muffins

There are a couple of ways that you can reheat these muffins. Generally, for convenience, I just pop them in the microwave but you can also place them in an oven or toaster oven.

Oven or toaster oven method: Remove the cups from the liner and cut the oatmeal cup in half. Heat on low (250-300°F) for about 5 minutes or so until the cup is heated through.

Microwave method: Remove oatmeal cup from liner and wrap in a paper towel. Microwave until heated through, about 30-60 seconds.

If reheating from frozen, you can thaw the frozen cups by transferring them from the freezer to the fridge the night before or heat the oat cups directly from frozen. Just wrap the frozen cup in a paper towel and heat in 30 seconds increments in the microwave until warm throughout. It should only take about 1-2 minutes.

a hand holding a blueberry almond oatmeal cup

Other options for muffin add-ins and toppings

If you want to switch it up and try something new, you could also try out the following flavour combinations:

Mango or pineapple and coconut
Raspberry and chocolate chips
Peaches and pecans
Peanut butter and banana
Apple and pecans

Or try out your own favourite combos!

These oatmeal cups have been a huge hit with my family and I LOVE them for their convenience.

Hope you guys enjoy them as well!

Looking for other delicious recipes?

Check these out:

Did you make this recipe? Scroll down to leave a rating and review!

Course Breakfast

Healthy Oatmeal Muffins Recipe {4 Different Ways}

By: Elysia

Servings 12 servings

These healthy oatmeal muffins are a fun and easy make-ahead breakfast option that are flourless and totally customizable! Try out the four different flavours provided or add your own unique spin! Best baked oatmeal cups ever! {gluten-free, dairy-free & vegetarian}

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Ingredients

2 large bananas mashed
2 large eggs
1/4 cup maple syrup
1 cup unsweetened almond milk (or sub in preferred milk)
1 tsp vanilla extract

Dry ingredients:

2 cups rolled oats
1/2 cup ground oat flour*
1 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt

Optional Toppings:

Blueberry Almond*

Blueberries
Sliced almonds

Strawberry Coconut*

Diced strawberries
Unsweetened coconut flakes

Chocolate Banana*

Banana Slices
Chocolate Chips

Apple Cinnamon*

Diced apple
Cinnamon

Instructions

Preheat the oven to 350ºF and line a muffin tin with silicone muffin cups or generously spray muffin tin with non-stick cooking spray.
In a large bowl, mash banana, Add in eggs, maple syrup, milk and vanilla. Mix to combine. Set aside.
In another large bowl, mix together all of the dry ingredients.
Slowly add the wet ingredients to the dry ingredients. Mix until combined.
With a spoon, add batter to each muffin cup, filling each to close to the top. Add desired toppings to the top of each cup, pressing into the cup slightly to get some of the ingredients into the centre of the muffins.
Bake for 20-23 minutes or until inserted toothpick comes out clean. Allow to cool before removing from muffin tin.

Notes

Use overripe bananas for best results. They are naturally sweeter and lend a better flavour to these muffins. Plus, they’re easier to mash!
I recommend allowing the oatmeal muffins to cool for at least 15-20 minutes as they will firm up during this time, making it easier to remove them from the pan.
For even easier removal from the muffin tin, I recommend baking these muffins in silicone baking cups.
It’s highly recommended that you make up a double batch of these muffins and freeze them. They make a great grab and go breakfast or snack!
Feel free to play around with additional toppings and add-ins. You can either make the four different flavours as listed, make all the same flavour or get creative and explore some different toppings! They’re totally customizable.
You can either purchase oat flour or make it yourself. Simply place 1/2 cup oats in a blender and blend until oatmeal turns into a flour-like consistency.
Oatmeal cups can be stored in the fridge for up to a week and in the freezer for up to 3 months.
Nutritional information does not include toppings. To make cups as pictured in muffin tin, I used the following quantities which was enough for 3 muffins for each flavour:

Blueberry almond:

2 tbsp fresh blueberries
2 tsp sliced almonds

Strawberry Coconut

2 tbsp fresh diced strawberries
2 tsp unsweetened coconut flakes

Chocolate Banana

3 banana slices
2 tsp mini chocolate chips

Apple Cinnamon

2 tbsp finely diced apples
Pinch of cinnamon

Nutrition

Calories: 122kcalCarbohydrates: 22gProtein: 4gFat: 2gSaturated Fat: 1gCholesterol: 27mgSodium: 129mgPotassium: 163mgFiber: 2gSugar: 7gVitamin A: 52IUVitamin C: 2mgCalcium: 72mgIron: 1mg

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