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+ servings
different flavours baked oatmeal cups
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


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


    • 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.


    • 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


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