Oatmeal Breakfast Muffins

This muffin is just the kind of muffin you should eat for breakfast. It is not overly-sweet and will keep you full for hours. This recipe can be adapted to suit your taste. I usually add blueberries but other berries, apples, and bananas work well too. This time I used strawberries and blueberries as per my son’s request.

Makes: 12 standard size muffins


  • 1 cup quick oats
  • 1 cup flour (whole-wheat or all purpose, I use half and half)
  • 1 egg
  • 1 cup milk
  • 1/2 cup brown sugar (honey can be used as well)
  • 1/4 cup unsweetened apple sauce (I use apple sauce in place of vegetable oil)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2 tsp vanilla extract
  • half cup blueberries (apples, raisins, pecans, etc.)


1. Preheat oven to 400 degrees Farhenheit.

2. In a bowl, mix together the flour, salt, baking powder and cinnamon.

3. In another bowl, mix the oats and milk and let it stand for ten minutes.

4. In a third bowl, mix together the egg, sugar, apple sauce or oil, and vanilla extract, with a wooden spoon.

5. Add the oat mixture to the egg-sugar mixture and blend with wooden spoon.

6. Slowly add the flour mixture and mix until well-incorporated. DO NOT overmix. Overmixing will result in tough muffins.

7. Fill muffin tins about 2/3 full.

8. Bake for about 25min, or until done.


  • I use Love Grown Super Oats which has chia seeds, flaxseeds, quinoa flakes, pumpkin seeds, almonds, walnuts, and amaranth flakes. I highly recommend this product which can be found at the Real Canadian Superstore.


  • 1 mashed banana can be used as a egg subsitute.
  • If using applesauce instead of oil, keep in mind that the muffins may stick to the paper liner. I usually add 1 Tbsp oil with the apple sauce.

If you love oats, you will love this healthy oatmeal cookie recipe!


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