This recipe for oatmeal muffins was adapted from a cookbook from the 1970s, so it has less sugar, makes an actual single-serving size, and can be changed up for whatever flavors you want to add to it. This is a healthier option than the extra-large jumbo muffins full of sugar and fat that people think are normal these days. And they’re easy to make, so it doesn’t take a long time to bake some easy muffins for your breakfast or snacks.
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Supplies that you’ll need.
To make these you can use a stand mixer, but you don’t need one. This is the basic list of equipment you’ll need:
- Mixing bowl
- Spatulas
- Cupcake pans with 12 cavities
- Cupcake liners
- Measuring cups and spoons
- Ice cream scoop (optional to measure the batter out)
- Cooling rack
- Oven mitts
You can see my full list of supplies on Amazon here:
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Ingredients and recipe.
For the base recipe, this is the ingredient list. This recipe makes 12 regular-sized muffins, not oversized jumbo ones!
- 1 egg
- 1 cup AP or whole wheat flour
- 1 cup quick cooking oats
- 3/4 cup milk
- 1/2 cup vegetable oil
- 1/3 cup sugar
- 1 Tbsp baking powder
- 1 tsp salt
Preheat the oven to 395 degrees Fahrenheit.
Line the cupcake pan with paper liners.
To make these muffins, just mix everything together in the mixing bowl using the spatulas or a stand mixer if you want to use one. Once the ingredients are all mixed well, you’re ready to fill the muffin pans.
I use an ice cream scoop to fill the cups so that they’re all pretty evenly full. Fill each one with one scoop, then add the remaining batter evenly between all of the cavities so that they all have about the same amount of batter.
Bake the muffins for 20 minutes until they’re golden brown on the top. Take them out of the pan and put them on a cooling rack to cool off.
Spicing up the muffins.
The basic recipe for these tastes good, but since the original recipe had no spices you can add to the recipe if you want to. I think that these were meant to be eaten with jam, but if you add spices to the batter you can adapt the flavor however you want to.
Oatmeal raisin muffins:
To make raisin muffins, add to the batter:
- 1 cup of raisins
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cinnamon
Pumpkin spice muffins:
To make pumpkin spice muffins, add this to the batter:
- 1/2 cup canned pumpkin
- 2 tsp pumpkin pie spice
If you don’t have pumpkin pie spice, add:
- 3/4 tsp cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
Apple muffins:
To make apple muffins add this to the batter:
- Use brown sugar instead of white sugar
- Peel, core, and chop 1 medium sized apple and add it to the batter
- 1/2 tsp ground cinnamon.
If you want to sprinkle the tops of the muffins with brown sugar and chopped nuts, do that before baking, but that’s optional.
Blueberry muffins:
To make blueberry oatmeal muffins, add 1 cup fresh or 3/4 cup frozen blueberries to the batter. If you’re using frozen, thaw them and drain them well before adding to avoid adding extra liquid.
Jam muffins:
To add a jam center to your muffins, fill the muffin tins only halfway, add a spoonful of jam on top, then finish filling them with the rest of the batter. When they bake, the jam will be on the inside of the muffins.
Banana oatmeal muffins:
- Decrease the milk to 1/3 cup.
- Add 1 cup mashed banana to the batter
- Substitute brown sugar for the white sugar.
Cranberry-Orange oatmeal muffins:
For cranberry-orange muffins, add to the batter:
- 1 cup choopped cranberries
- 1 Tsp grated orange peel (add more if you want a stronger flavor, but not more than 1 Tbsp!)
Click here for an oatmeal cookie recipe
Click here to see my list of sweet snacks to bake on Benable.
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