Healthy Oatmeal Muffins
Start your day on a wholesome note with these Healthy Oatmeal Muffins, a guilt-free treat packed with nourishing ingredients like rolled oats, unsweetened applesauce, and whole wheat flour. Naturally sweetened with honey and spiced with cinnamon, these muffins are soft, moist, and bursting with flavor. They’re incredibly versatile, allowing you to customize with your favorite mix-ins, such as juicy blueberries, crunchy nuts, or decadent chocolate chips. Perfect for busy mornings or on-the-go snacks, these muffins come together in just 30 minutes and are freezer-friendly, making them a convenient and nutritious choice for anyone seeking a healthy baked good. Don't miss out on this easy recipe for fluffy, low-sugar oatmeal muffins that the whole family will love!
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup Milk (any type)
- 2 large Eggs
- 0.5 cup Unsweetened applesauce
- 0.25 cup Honey
- 1 teaspoon Vanilla extract
- 0.75 cup Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Optional mix-ins (e.g., blueberries, chocolate chips, chopped nuts)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large bowl, combine the rolled oats and milk. Let it sit for 5 minutes to allow the oats to soften.
Add the eggs, unsweetened applesauce, honey, and vanilla extract to the soaked oats. Mix until well combined.
In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Gently fold in any optional mix-ins, such as blueberries, chocolate chips, or chopped nuts, if desired.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy the muffins warm or store them in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
1770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.9 g | 83% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 1960 mg | 85% | |
| Total Carbohydrate | 259.4 g | 94% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 105.8 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 521 mg | 40% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1514 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
