The Only Oatmeal Muffin Recipe You’ll Ever Need

the best oatmeal muffin recipe

the best oatmeal muffin recipe

the best oatmeal muffin recipe

This is the only oatmeal muffin recipe you’ll ever need because it is so adaptable. Easily substitute ingredients, add toppings, add raisins, nuts, berries – basically you can use what you already have in your cupboards to make a super tasty and filling muffin.

I love these in the mornings when I’m running late (always) and get tempted to stop and get something to eat on the way to work. I’m trying to get in the habit of making a batch at the beginning of the week, and then freezing them so they’re always ready to go if i need one.

Oh oatmeal, you win, again.

How to Make Super Oatmeal Muffins- The Only Oatmeal Muffin Recipe You’ll Ever Need…


  • 1 cup milk (almond, soy or rice milk works great too)
  • 1 cup quick-cooking oats or 1 cup old-fashioned oats (off-brand works perfectly and they are no different from the name-brand)
  • 1 egg (or 1/4 cup of mashed banana or 1 tablespoon flax seed mixed with 2-3 tablespoons of water)
  • 1/4 cup vegetable oil or 1/4 cup canola oil
  • 1 cup all-purpose flour (or wheat flour)
  • 1/4 cup white sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  1. Preheat oven to 425°f (220°c). Grease 12 muffin cups or line with paper muffin liners.
  2. In a small bowl, combine milk and oats. Soak for 15 minutes.
  3. In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, cinnamon, sugar, baking soda and salt. Stir flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full.
  4. Bake in preheated oven for 15-25 minutes or until a tooth pick inserted in center of muffin comes out clean.


The first time I made these I added mini chocolate chips just because they were in the cupboard and sounded good. I also love adding a brown sugar, cinnamon, and chopped walnut mixture to the center of the muffin. Spoon a bit of batter into the muffin tin, add a layer of the sugar and nut mixture and then top with the rest of the batter until the cup is just about full. It’s also tasty to use that sugary nut mixture on the top of the muffins. I like how these muffins are so easy to modify and how they can be healthy or not depending on what you’re in the mood for. Yay for baking!


Do you have a recipe that is always a “go-to” for you? One that is easy, healthy, basic, and easy to modify?  

recipe adapted from

P.S. MyFreezeasy has been a total game-changer for our family! 10/10 recommend! CLICK HERE to learn about it


94 thoughts on “The Only Oatmeal Muffin Recipe You’ll Ever Need

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  1. Aldo

    I love this recipe and anything that falls into the category of things you can make with what you might have on-hand. One of my favorites for fall and winter is chili in the slow cooker. This recipe makes a lot and requires little planning if you keep beans and tomatoes in your pantry … and change everything else based on what you have. (Leave out the chicken and/or substitute with quinoa or whatever you’d like for a vegetarian version.) Sometimes we will also make some rice and stir it in. It probably costs me about $8 to put together a very full pot of this, which makes enough for dinner for two adults, twice and leftovers for one, for lunch, twice. Six meals for $8 is not bad.

  2. Maryanna

    Thanks for this recipe! I just made some with soymilk, whole wheat flour, and butter and added some dried cranberries, golden raisins, and sunflower seeds. They came out really well. I can only say I would either add more sugar or more fruit next time to give a little more sweetness. Thanks again, I look forward to exploring many more variations of this recipe! :D

  3. Erin

    Another super easy muffin recipe:

    1 can pumpkin puree
    1 spice cake mix
    1/2 cup oats
    Bake at 350* for 15-20 minutes.

    This is really adaptable as well. I add different spices every time I make it. Sometimes I drizzle a little honey on top to make them sweet and crunchy. With honey you have to turn the heat down 25* (honey makes baked goods brown faster)

  4. Pascale

    Hi from Quebec :) As a big fan of DIY, I really love your website!
    And I really love the versatility of your recipe. A good friend of mine adds frozen rasberries and chocolate chips in her oatmeal muffins – the mix is really tasty! :)

  5. Andrea

    OK< I'm so trying this recipe tonight! I need muffins for a brunch tomorrow and these will be perfect. Gonna try the walnut/br. sugar/cinnamon filling too—YUM!

  6. Jodi

    The only thing that could possibly make your site better is a printer friendly button, the kind that allows you to print only what you want, nice and big.

    Great recipes!

    1. Kate

      When I run into this, I “select” the text of the recipe I want, “paste” it onto a Word page, and then print that page. Works nifty.

  7. Haidee Thomson

    A great recipe here. I added prunes, cranberries and walnuts for extra excitement. They went down a treat, a healthy treat!

  8. valescarpi

    i really really loved this recipe, i started crying after eating all of my delicious muffins so i had to make some more, all of my kids really loved them too, even my cats and dogs. I only recommend to use a little bit more sugar, nutella, chocolate chips, peanut butter, m&m’s, milky way and thats it, remember to use low fat milk dough. Dont use them while you are on diet.

  9. Sam

    I made this recipe this morning, and these are, in fact pretty damn good! I used a gluten free flour mix and added about a cup of frozen blueberries and they are delicious!
    Thanks for sharing this little gem.

  10. Melissa

    I made substitutes but only because I realized I was out of some stuff. I used half a banana for the egg, 1/4 coconut oil, 1/2 tsp cinnamon, 1/4 nutmeg, 1/4 allspice and added maybe 1/3 cup mini semi sweet chips. They are pretty tasty. Maybe try some cranberry and walnut next time. Thank you for the great recipe!

  11. Leslie

    This recipe is Awesome. I replaced the Milk with buttermilk and the oil with apple apricot baby-food then added blueberries. I also put a tsp of homemade apple jelly on top of each muffin and swirled in a figure 8 motion with a toothpick before baking. To die for… and healthy!! They didn’t last long so I made a second batch. They didn’t last long either!

  12. Chantel

    Made these today exactly as stated except I added just a little more sugar (about 1/2 of the quarter cup measure full) They taste delish!!! Thanks :)

  13. JILL

    I made these, tripled the recipe to make 12 JUMBO TEXAS muffins. Used buttermilk, added two cups dark raisins, and increased brown sugar to one cup. Sprinkled cinnamon sugar on top. One of these will do for breakfast with fruit. Just like a bowl of oatmeal, yummy!

  14. Laurie Gelfand

    I made these muffins this morning because my daughter asked for oatmeal muffins. I added the brown sugar, cinnamon, walnut topping. My kids said they tasted like cardboard and I have to agree. Sorry.

  15. Cindy

    I made half with the brown sugar/nut middle and half with blueberries. Maybe I overcooked them, but found them dry and very dense. The brown sugar half were still tasty but the blueberry half not so much. I may try again with some modifications.

  16. Julianne

    Wonderfully versatile recipe: I loved them with vanilla almond milk, half the sugar and dried blueberries. I like muffins that aren’t very sweet and these are great! Your taste buds aren’t broken. ;)

  17. Liora

    Thank you for this recipe! These muffins are amazingly good! And as you say, they can be as healthy as you make them which is awesome. I added raisins, choc chips, chopped almonds, and used wholemeal flour; they turned out very filling and delish. :)

  18. Sarah

    Perfect! I used unsweetened almond milk, coconut oil, mostly wheat flour, raw honey (instead of sugar), and some raisins. My 2 year old gobbled them up and they are a heathly pregmancy treat for me! I’ll be trying them with blueberries next week. Thank you so much!

  19. Brittany

    I just made a batch of these, using flaxseed instead of egg because I ran out and haven’t been to the store yet. I added a handful of craisins, increased the sugar to 1/3 cup, and topped them with an oatmeal brown sugar streusel.

    I’d try them again with a little yogurt or sour cream in place of some of the milk, and in jumbo size (because jumbo muffins are more fun).

  20. hanah

    I used a mix of oats, barley, rye, andwheat (also did not soak in milk) used two bananas, no egg, added about a table spoon of whole flaxseeds ( which I add to almost everything I bake) used half brown/half cane sugar, and dark chocolaye chips, baked at 350 for about twenty -twenty five min. Using my changes with your format I’ve found the easiest and most delicious muffins thanks

  21. Crystal

    I was looking for a basic oatmeal muffin recipe to vary and this one was great.
    I used 1/3 cup brown sugar, only a pinch of cinnamon with 2 tsp dried ginger and 1/3 cup diced dried apricots and crystallized ginger.

  22. John

    this is the first time Ive been able to make oatmeal muffins.All this time Ive been buying them every week.Thanks Anna

  23. toya

    Stayed home today by default with my 18 mo toddler.. i love baking and i totally love muffins/cakes.. and so does this little guy.. i made the batter as stated.. but separated them in the end.. 4 with walnuts..4 with strawberries.. 4 with blueberries.. they are currently baking.. i just know they’ll be great.. super easy.. extremely versatile.. yay for baking..

  24. Leah

    I’m sorry I have to agree with those who said it has no flavor. I added coconut and blueberries, half whole wheat pastry flour and half coconut flour, and flax egg. Your photos look very different than mine. My dough was very sticky and dry, and they didn’t settle when baked, they came out in the same spiky shape as when I put them in the cup, not rounded. Also, I thought 425 sounded very high for baking muffins, and it was. The tops got too dark before the center was baked. Very curious as to how they turned out so well in the photos.

    1. Anna C

      you can’t substitute coconut flour directly for wheat or all-purpose flour. coconut flour absorbs much more liquid, so if you substitute coconut flour you need to add 1-2 more eggs. that’s why your dough was so dry.

  25. Kathy Fitzelle

    Just made the second batch. First batch I used 1 egg + 1 heaping tbsp. of peanut butter (only ’cause I was too lazy to go to the store for more eggs) and I thought the pb made them a bit oily. I used almond milk, organic rolled oats, coconut oil, 1/4 tsp. Stevia liquid in place of sugar, almond flour for the flour, some raw walnuts and added 1 tsp. of baking powder. Not sure why the powder, its not in your recipe. When I wrote your recipe, I added the tsp. of powder. I’m not a baker and have many failed no sugar almond flour recipes behind me. Perhaps my guardian angel lent a hand that day. Second batch I used 2 eggs and no peanut butter and they are a little drier but still good. Next time I’ll go back to the 1 egg and heaping tblsp. of PB. Anyway they turned out, much to my surprise, so wonderful. I can’t thank you enough.

  26. John

    this IS the only muffin mix but u got to play around with the ingredients. For ex I add milk powder, grated apples, raisins. You just got to visualize the outcome and proceed

  27. sS

    I would not recommend these muffins.

    They are tasteless, and way too much baking soda, and needs a touch more sweetness for some flavor, or added fruits.

    Would not make these again.

  28. PB

    I don’t usually leave comments on websites but I really have to thank you for this recipe! I love that it’s healthy and so easy to make. This is my breakfast on my way to work so I also get to save money by not buying store-bought muffins!

  29. Rania

    Thank you thank you thank you
    Best recipe ever worked well soooooooooo easy
    I made them with milk one egg and brown sugar instead of white i added more cinnamon
    I added half white half whole wheat flour
    I don’t think it needs more sugar
    i topped them with either raisain or frozen blueberries perfect
    Kids looooved it
    And i did
    I wanted to eat only muffin for breakfast all the time

  30. Alex

    I loved this, the muffins turned out delicious. I used coconut oil instead. I also added some chia seeds and coconut flakes. But to give it an extra kick I added lemon zest. They were great!

  31. bella

    Was looking for a healthier, not too sweet muffin when I found yours. I did use 1/3 cup butter, melted and substituted 1/2 cup milk with whole milk yogurt. This should not be over mixed which may be why some have a dry muffin. Next time I will add some raisins and add 1/8 cup honey to make it a little sweeter for some family members who want a sweeter muffin. Thank you for a Great recipe.

  32. Kathy @ Merriment Design

    I made this twice and agree that it’s a good base. On its own it’s a plain-tasting muffin that needs a mix-in or a topping like your brown sugar/cinnamon/walnut and chocolate chip suggestions, or blueberries/fruit and nuts, or adding additional natural sugar like honey or maple sugar, or substituting sucanat for the sugar because it’s sweeter. Or adding bananas. I like that the recipe is easy enough to make with my kids with ingredients we always have on hand, thanks!

  33. Lauran Guild

    These turn out great. Super versatile! I substituted vegetable oil with sunsweet plum oil replacement and added in flaxseed and hempseeds. For flavors I made Craisin Apple Almond, blueberry zucchini, and blueberry almond. They are tasty with a drizzle of honey on top! Also make a healthy breakfast for kids! Thank you!

  34. Joanna

    Girl, this actually is the only muffin recipe I’ll ever need. I make them all the time and switch up the ingredients: apple cinnamon, blueberry lemon, banana brown sugar, chocolate chips…the possibilities are endless. Thanks for such an awesome recipe!

  35. Lindsey

    I have used this recipe a few times, in many different variations (vegan, egg-less, dairy-free, regular) and they worked out every time. I also choose to add a pinch of ginger and nutmeg for extra flavour. It consistently makes 9 regular muffins, or 18 if you double the recipe. I’m going to try adding pecans or chocolate chips next time. Thanks so much for this recipe!

  36. Lynnette

    Thank you for your great recipe.I made several “adaptations” as you put it to make use of stuff and they were delicious. I used oat milk, soaked the rolled oats in the oat milk overnight, added a grated apple and grated pear, half a mashed banana and raisins. And I added quince jelly on top as someone else suggested. Yum.

  37. Vickie

    I love this recipe. Easy and a great muffin to make your own additions. I made these again today and added some left over pumpkin and added nutmeg instead of more cinnamon. Thanks!

  38. Susan White

    This is an excellent recipe! I added chocolate chips and the muffins were moist and delicious. This is definitely the only oatmeal muffin recipe I’ll ever use in the future. Thanks for sharing!

  39. Anna

    These are good and easy! I have made them 3 different ways. I did them today with almond milk, almond flower, coconut oil, maple syrup, some extra almond butter, vanilla, pecans and dark chocolate chips. They turned out great! Last time I used olive oil instead and that was good, and another time I used lots of fresh blackberries. This recipe is fun because I can change it up and it seems to turn out tasty every time! Thanks so much!

  40. Tina

    These are phenomenal! I used light, vanilla soymilk, coconut oil, and whole wheat flour. Sprinkled a little raw sugar on top. They came out super moist and dense – super yum!! This is, the only oatmeal muffin recipe I’ll ever need. :-)

  41. Ashley from Birmingham

    Made these last weekend and another batch is in the oven now. I hate dry muffins, but these are moist and delicious. Excellent! I do sub brown sugar for the white, but otherwise made exactly as the recipe calls. Made mine with raisins and chopped walnuts.

  42. Sue-Ann Lee

    oh my god!This recipe is the BEST!This whole month, I tried making some oatmeal muffins and they were always:too sweet, too salty, too doughy but this one is just perfect!I added some roasted almonds,rasberries and coconut and wow!Amazing!I made a lot of batches and served them to a bday party.Everyone asked me for the recipe!I can`t wait to try more of your recipes!
    Love from Montreal :)

  43. Autumn

    Pretty good! I added chocolate chips and some cinnamon sugar on top. I might at 2/3 cup of sugar next time, but otherwise, I’d make these again.

  44. Janet

    I am making a few substitutions for my dad as it’s needs to be no salt no sugar he is a heart patient and diabetic I replaced the oil with unsweetened Apple sauce removed the sugar added 1 Apple and 1/3 cup pecan removed the baking soda and added lemon juice a a rise ingredient. please if you any recipes that are no salt no sugar baking I would greatly appreciate

  45. Rania

    Love love love love them,my kids love them, my husband love them.
    Super easy,healthy, so many options.
    I teied them with regular milk and one egg, mashed banana and flax seed option all came out perfect.
    I made them mostly with fozen blueberries and sometimes with mini chocolate chips.
    I made them with canola oil and melted coconut nut oil.
    Can i add applesauce or greek yogurt instead of oil?
    Thanks for sharing.

  46. Nella

    Best recipie ever! Only one I use anymore even the timeI was out of milk so used cinnamon flavored coffee creamer! Was wonderfully tasty. I love that you can make it sweet or not depending upon who I am making them for and the ability to make the GF, Veg, and vegan!

  47. Private Space

    Sorry, I had to leave a comment. These muffins are pretty awful. Followed the recipe exactly and what came out was pure sadness.

  48. Tyleasha

    Anna I would like to know is your link or andthenshesaved? I’m confused and while I’m waiting to hear from you I will continue with making this recipe.


  49. Neha

    I just made them. Replaced egg with mashed banana. Skipped cinnamon and added chocolate chips. I got 8 medium sized super moist muffins! They taste great! Thank you for this wonderful recipe!

  50. Corey

    We had leftover blueberries and strawberries. Cooked them down with a little apple juice until they were like pie filling. Froze them into small portions in ice cube trays. Made jumbo versions and pushed the cube of fruit into the centre just before baking. Voila, fruit stuffed oatmeal muffins for breakfast. Only thing I would do differently is to find something tart to drizzle over or glaze them with.

  51. Natalie Ron

    Hi! This is a fantastic recipe: easy, healthy and tasty. I’ve been making them now for a year maybe, my superpicky kids love it! They even help if I say I’m too busy to make it :-). So thank you!!!

    1. Anna Newell Jones Post author

      Hi Natalie. Sooo glad you knew the recipe and what an asset it is.
      Are you part of our Facebook Community, we have great tips on budget and time. Here’s the link:

      Have a wonderful week!

  52. Gabrielle

    Thank you for this recipe. I made these this morning but didn’t have time to read the method and just soaked the oats while I woke the kids(we’d slept in and had 30 minutes to get ready and out the door for sport).I quickly mixed in the whole mashed banana(instead of egg) and oil, it then sieved in everything else, Threw in some blueberries then in the oven.
    They were great because they were so quick and easy and filling. With the extra banana they were plenty sweet enough.

  53. Melissa

    I used a 1/2 cup of lightly packed brown sugar and they came out perfect. I added fresh blueberries to half and mini chocolate chips to the other half!

  54. J

    These were not very good. Very little flavour and texture weird. They weren’t horrible…I just will not make again.

  55. Melissa

    This recipe is such a great guideline for easy baked treats! I’ve made this with bananas, fresh fruit, nuts, raisins, chocolate – it’s so versatile and so hard to mess up. I come back to it over and over again.


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