Healthy Oatmeal Muffins

About the Recipe

These healthy oatmeal muffins are a delicious way to start your day and satisfy your sweet tooth with a healthier option.

With their hearty texture and wholesome flavour, they’re sure to be a new family favourite.

Moist, fluffy, nutritious and satisfying, these muffins tick all the boxes.

They’re made with rolled oats, applesauce, whole grain flour, do not contain eggs or dairy, and are sweetened with coconut sugar and maple syrup to keep them refined sugar-free.

For more muffin variations, you might like these Applesauce Muffins or Healthy Blueberry Muffins. Looking for gluten-free muffins? Check out my Chickpea Flour Muffins or Vegan Buckwheat Muffins.

Ingredient Notes

The recipe has been kitchen tested with the following ingredients. For recipe success, please do not make substitutions unless listed.

• Applesauce: Use unsweetened applesauce. You can use mashed ripe banana as a substitute.
• Maple Syrup: Use any variety of pure maple syrup or substitute honey or agave syrup.
• Coconut Sugar: Brown sugar can be used in place of coconut sugar.
• Flax: Be sure to use ground flaxseeds, not whole flax. This acts as an egg in the recipe. Make sure the flax is freshly ground or within the best before date if you purchased it ground. Stale flax may not work as needed in the recipe.
• Almond Milk: Any type of plant-based milk can be used instead of almond milk (or try this homemade almond milk!). I used unsweetened almond milk.
• Coconut Oil: Melted and cooled plant-based butter can be used instead of coconut oil.
• Flour: You can use white whole wheat flour, all-purpose flour or whole wheat pastry flour.
• Oats: Use rolled oats, old fashioned oats or large flake oats.
• Leavening: You’ll need both baking soda and baking powder. Watch you don’t mix up the amounts.
• Extras: Feel free to add in up to ½ cup extras such as dried fruit, chopped nuts, or chocolate chips.

How to Make (with Photos)

Step 1: Prepare for Baking

Preheat the oven to 375˚F (190˚C) and line a muffin tin with 10 paper liners. Spray the liners with non-stick cooking spray (this is not required but will ensure they don’t stick to the paper).

Step 2: Mix Wet Ingredients

Add the applesauce, maple syrup, coconut sugar, ground flax, almond milk and melted coconut oil to a mixing bowl and mix until well combined.

Step 3: Add Dry Ingredients

Add the flour, oats, baking powder, baking soda, cinnamon and salt to the bowl and mix until just combined. As soon as all the flour has been incorporated, stop mixing.

Avoid over mixing the batter or the muffins will be tough.

Step 4: Bake

Fill each of the 10 muffin liners with the batter and sprinkle more oats overtop of each muffin. I also like to sprinkle a little coconut sugar or brown sugar over top.

Bake the muffins for 20-22 minutes, or until a toothpick inserted into the centre comes out clean.

Step 5: Cool and Enjoy

Once they’re done baking, let them sit in the pan for at least 5 minutes before transferring to a wire rack to finish cooling. Enjoy your muffins!

Recipe FAQs

Tips & Notes

1. Measuring Accurately: I recommend using a digital kitchen scale to make sure you’re measuring the ingredients with accuracy. It’s really important to get the ratios right for recipe success when baking.
2. Over Mixing: Avoid over mixing the batter or the muffins will be dense and gummy. As soon as the flour is incorporated, stop mixing.
3. Baking: Be sure the oven is fully preheated before baking and do not open the oven until you’re ready to check for doneness.

How to Store

• Let muffins cool completely before storing.
• Store in an airtight container at room temperature for 3 days or in the fridge for up to 1 week.
• Muffins can be frozen in an airtight container or freezer-bag for up to 3 months.
• If frozen, thaw at room temperature or in the fridge and enjoy.
• Muffins can be enjoyed cold or are delicious lightly warmed and served with butter.