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These oatmeal muffins are the perfect easy and healthy snack—made without any refined flour or sugar! Ready in just 5 minutes of prep thanks to your blender, they’re naturally sweetened and packed with whole grain goodness.
The other day, I met a reader in person who said, “I just LOVE your blender muffins, I make them every week!” This makes my day, because these healthy oatmeal muffins have become my personal weekly staple, too! I created this recipe as a spin on my popular banana blender muffins, without the banana. Each muffin has 100% whole grain oats (no flour) and is naturally sweetened with honey or maple syrup!
Everything goes in the blender, so they’re ready for the oven in under 5 minutes! My family loves them for quick breakfasts, healthy snacks, and lunchbox treats. My favorite is slathering them with peanut butter for added protein!
Ingredients For Healthy Oatmeal Muffins
My healthy banana muffins recipe has become somewhat legendary: thousands of readers have made and loved them! I make them often but sometimes I face a crisis: my kids want their muffins and there’s not a single ripe banana in sight. So I’ve been recipe testing for weeks to make a blender muffin without banana. These muffins might be even better than the original! Here are the ingredients you’ll need:
- Old-fashioned rolled oats: The star ingredient that is ground into flour in the blender! Do not substitute steel cut oats: they do not work in the same way. Make sure to use certified gluten-free oats to make this a gluten-free recipe.
- Greek yogurt: This is the moisture hero replacing mashed banana. Full-fat works best for tender muffins, but 2% is fine too.
- Eggs: Provide structure and help the muffins rise. (I have not tried with flax eggs, but feel free to test and let me know!)
- Olive oil: Sounds weird in muffins, but it creates a nice muffin texture and is Mediterranean diet friendly.
- Honey or maple syrup: Natural sweetness that’s kid-approved; maple syrup makes them vegan-friendly.
- Vanilla, cinnamon, salt: This trifecta makes them taste like a warm hug.
5-Star Reader Review
⭐⭐⭐⭐⭐ “These muffins are perfectly sweet but not TOO sweet. One of my daughters had TWO for breakfast drizzled with maple almond butter. My other daughter had one with warmed up with peanut butter. 4 thumbs up from these kids!” -Tanvee
Tips For Perfect Oatmeal Muffins
These oatmeal muffins are so simple to bake up. Here are a few tips to keep in mind:
- Use a standard size blender, high speed preferable. Avoid using a small blender: the quantities are too large (we’ve had one explode accidentally!).
- The batter needs 5 minutes to rest and thicken. At first the batter is very liquid, but letting it stand 5 minutes helps. It will still be looser than you typical muffin batter: don’t worry, it will still bake up to be fluffy!
Flavor Variations: My Healthy Muffin Recipes
There are so many ways to mix up this concept! You can fold in fruit or nuts for different flavors of healthy muffin recipes. Here are some ideas:
- Banana: Try my popular Healthy Banana Muffins.
- Carrot: My favorite variation is these Healthy Carrot Cake Muffins with grated carrots and raisins.
- Apple: Fold in 1 cup diced apples or try Healthy Apple Muffins.
- Blueberry: Fold in 1 cup blueberries or try Healthy Blueberry Muffins.
- Zucchini: Add grated zucchini: go to Healthy Zucchini Muffins.
- Pumpkin: Use pumpkin puree like my Pumpkin Oatmeal Muffins.
- Nuts: Add chopped toasted pecans or walnuts.
Healthy Muffin Recipes
Serving Suggestions
My 3 year old eats these every day! I love eating this gluten free snack warm with a slather of peanut butter or almond butter to make them more filling.
Add a hint more sweetness with a little hint of honey and a few sprinkles of sea salt. The possibilities are endless! I hope you love them as much as we do.
Storing Leftovers
These muffins last up to 1 week refrigerated. You can also freeze them in a sealed freezer safe container for up to 3 months. They taste great at room temperature or warmed in an air fryer or toasted oven.
Healthy Oatmeal Muffins
These oatmeal muffins are the perfect easy and healthy snack—made without any flour or refined sugar! Ready in just 5 minutes of prep thanks to your blender, they’re naturally sweetened and packed with whole grain goodness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 1x
- Category: Muffin
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups Old Fashioned rolled oats, plus ½ cup and more to top
- 1 cup Greek yogurt (or see Notes)
- 2 large eggs
- ¼ cup olive oil
- ½ cup honey or maple syrup
- 1 teaspoon each vanilla extract, baking soda, and baking powder
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 350°F.
- Place 2 cups of the rolled oats, the Greek yogurt, eggs, olive oil, honey or maple syrup, vanilla, baking powder, baking soda, cinnamon, and salt in a blender. Blend everything on high for a minute or two until a smooth batter forms. Add the remaining ½ cup oats and pulse once. Allow to stand 5 minutes so the batter thickens.
- Place 12 muffin cups into a muffin tin and pour the batter divided evenly between the cups, filling the cups close to the top. Sprinkle the tops with extra rolled oats.
- Bake for 25 to 30 minutes until a toothpick comes out clean. Remove from the muffin tin and allow them to cool a few minutes before serving. Store refrigerated or frozen.
Notes
Muffin variations (all dairy-free):
- Banana: Go to my Healthy Banana Muffins.
- Carrot: Try my Healthy Carrot Cake Muffins.
- Apple: Fold in 1 cup diced apples or try Healthy Apple Muffins.
- Blueberry: Fold in 1 cup blueberries and the zest of ½ lemon, or try Healthy Blueberry Muffins.
Greek yogurt swap: All muffin variations above replace the Greek yogurt with apple or banana. You can also use a vegan coconut yogurt; I like the brand Cocojune.
A few more healthy snack ideas
Want more ideas for healthy snacking? Here are a few you’ll love:
Your healthy oatmeal muffins sounds wonderful. can’t wait to bake and try them
Looked for the Greek yogurt substitute under “notes” and couldn’t find it. Can you please email it to me? So anxious to try this recipe! Thanks!
Great question! I updated the Notes to state that all the variations listed use banana or apple in place of Greek yogurt. You can also use a vegan coconut yogurt — I like the brand Cocojune and I’ve found it is a good stand in for Greek yogurt.
These are tasty and have been a hit with the picky toddlers. I have issues with my gallbladder and needed to reduce the fat, so I subbed applesauce for the olive oil. I live at high altitude and needed to add moisture so I did 1/2 a cup apple sauce. I also added 4tbsp hemp hearts. I added chocolate chips to some and apple and walnuts, to others.
Loved the muffins. I made the unadorned basic oatmeal recipe. I had the same problem as somebody else who posted on here. Half of the muffin got stuck to the muffin tray. She had used muffin papers. I used a silicone muffin tin with no papers. However, after I removed the first half dozen unsuccessfully, I stopped and left the remaining six in the pan until we finished breakfast. When I removed those, there was no sticking problem. So I think perhaps the 5 minute resting time in the recipe is too short. Probably 10-15 minutes would prevent sticking. I just thought I would share in case anybody else has this problem.
Could I substitute quinoa flakes for the oatmeal.
I’m not sure!
I love that the ingredients are healthy and delicious. A great way to use the Costco size Greek yogurt. Made twice so far. The muffins came out perfectly. Added some raisins to the second batch because my son thinks they are mandatory in any muffin. I look fwd to trying the other variations.