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Healthy Oatmeal Muffins

A healthy oatmeal muffin recipe made without sugar and no banana. Naturally sweetened with maple syrup and spiced with cinnamon.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 12 muffins
Calories: 188 kcal
Course: Breakfast
Cuisine: American

Ingredients

For the Muffins:
  • 1 cup whole wheat flour
  • ¾ cup old fashioned rolled oats
  • ½ cup oat flour (or 1/2 cup plus 2 tablespoons oats finely ground in a food processor)
  • 1 tablespoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground nutmeg
  • 1 cup non-fat milk plus 2 tablespoons
  • ½ cup pure maple syrup
  • ¼ cup coconut oil melted and cooled, or substitute canola oil or melted and cooled unsalted butter
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
For the Crumb Topping:
  • 1 tablespoon cold unsalted butter cut into small pieces
  • 3 tablespoons flour
  • 1 tablespoon brown sugar
  • ½ teaspoon ground cinnamon

Instructions

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  1. Preheat the oven to 400 degrees F. Lightly grease a standard 12-cup muffin tin or line with paper liners and set aside.
  2. In a large bowl, stir together the whole wheat flour, oats, oat flour, baking powder, cinnamon, salt, and nutmeg.
  3. In a separate bowl, whisk together the milk, maple syrup, oil (or butter), eggs, and vanilla. Make a well in the center of the dry ingredients, then pour the wet ingredients into the center.
  4. By hand, stir the batter gently, just until combined (it will be somewhat lumpy). Divide the batter evenly between the prepared muffin cups.
  5. For the crumb topping: In a small bowl, quickly rub the butter, flour, brown sugar, and cinnamon together with your fingers until fine crumbs form. Sprinkle over each unbaked muffin.
  6. Bake the muffins until golden brown and a toothpick in the center comes out clean, 18-20 minutes. Allow the muffins to cool in the pan for 5 minutes, then gently remove to a wire rack to cool completely.

Notes

  • TO STORE: Leftover muffins may be kept in an airtight container at room temperature for up to two days.
  • TO FREEZE: Individually wrap and freeze healthy oatmeal muffins for up to two months. Defrost overnight in the fridge or at room temperature for several hours before enjoying.

Nutrition Information

Serving 1muffin Calories 188kcal (9%) Carbohydrates 27g (9%) Protein 5g (10%) Fat 7g (11%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 1g Cholesterol 30mg (10%) Potassium 252mg (7%) Fiber 2g (8%) Sugar 10g (20%) Vitamin A 112IU (2%) Vitamin C 1mg (1%) Calcium 100mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 188

% Daily Value*

Serving 1muffin
Calories 188kcal 9%
Carbohydrates 27g 9%
Protein 5g 10%
Fat 7g 11%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 30mg 10%
Potassium 252mg 5%
Fiber 2g 8%
Sugar 10g 20%
Vitamin A 112IU 2%
Vitamin C 1mg 1%
Calcium 100mg 10%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.