Oatmeal Muffins - 6 Incredible Flavors With One Oatmeal Base Recipe! (2024)

These oatmeal muffins are simple, wholesome and gluten-free. Made with rolled oats and no refined sugar, this recipe uses one main oatmeal muffin base with 6 different flavor additions! These are the perfect grab-and-go breakfast.

6 Oatmeal Muffin Recipes From One Base Recipe

Hey folks! Today I’m sharing a quick and easy oatmeal muffin idea with you.

These muffin flavors are made with one main oatmeal base. They’re delicious and easy to make. Most traditional oatmeal muffins still use flour – which will cause a blood sugar spike and crash. These refined flours are not great first thing in the morning because you’ll be reaching for a pick-me-up (aka. more sugar) by 10 am.

That’s why I’ve avoided using refined flour in my baking recipes. Today I’m using old-fashioned rolled oats – half are kept whole and the other half are added to a blender to create oat flour.

These muffins are gluten-free and use no refined sugar. I’m using my popular banana oatmeal muffins recipe as the base here.

You will be creating one main oatmeal muffin base and adding flavor additions after. The result is 12 muffins that don’t taste exactly the same. You can try any flavor combinations you’d like, but I’ve added six here to help inspire you. Today we’re making classic banana oatmeal muffins, apple cinnamon, lemon blueberry, mango coconut, double chocolate chip, and cranberry pumpkin seed. For even more flavor ideas, check out my baked oatmeal breakfast cups recipe.

Oatmeal Muffin Tips and Tricks

There are a few simple tricks to learn before you get started:

• Make the banana oatmeal muffin base first.I’ve designed these oatmeal muffins to be created using the same base. That way you’re not starting from scratch every time. It’s easy to make the base, and once you dobe sure to let the base sit for 15-20 minutes to help the oats soak up the excess liquid.
• Add 1/2 cup of the oat base to a small bowl to make the other flavors.Each muffin requires 1/4 cup of the oat base. To make two of each flavor, I recommend scooping 1/2 cup of the base into a small bowl and then adding the additional flavor ingredients. This will make two muffins.
• Spray The Muffin Pan. If find that muffins made with oat flour tend to stick to the pan. The same will happen when using paper liners – the bottom can stick to the paper. I like to use avocado oil spray on the pan first and then add the batter directly to it without paper liners.
• Grab-and-Go breakfast muffins.These are the perfect meal prep breakfast idea that can be created on Sunday and used as a breakfast or snack throughout the week. They are incredibly easy to make, and fully customizable – meaning you don’t have to make a dozen of the same recipe, you can make two of each flavor using the same oat base.
• Oatmeal muffins can be stored in fridge or freezer.Try out these six flavors and if you end up liking them you can make a double batch next time to store in the freezer. These muffins can be pulled out of the fridge and eaten cold, or popped in the microwave for 10-20 seconds to warm them up. If you’re pulling them out of the freezer, I would defrost for 30 seconds in the microwave while wrapped in a paper towel.
• Create new flavors.Want to try something different? It’s easy to add 1/2 cup of the base to a bowl and experiment with dried fruits, shredded coconut, nuts and seeds, cinnamon, dark chocolate chips, cacao powder, nut butter, and soo much more! When adding other ingredients I recommend starting with 1/4 cup of dried fruits or berries, and 1 Tbsp max for things like cacao powder, shredded coconut, seeds, etc. This would work best for two muffins.

Oatmeal Muffin FAQs

More Muffin Recipes

• Oatmeal Blueberry Breakfast Loaf – It’s the perfect healthy breakfast cake to serve for brunch or meal prepped for breakfast throughout the week.
• Chocolate Protein Mini Muffins – This recipe makes 24 mini muffins. They are the perfect treat size to pack for a lunch.
• Pumpkin Chocolate Chip Muffins – These muffins are made using oat flour and quinoa flour. When you combine them, they create a delicious light and fluffy texture.
• Coconut Flour Banana Muffins – These are paleo, whole30, gluten-free, nut-free, and sugar-free.
• Breakfast Flaxseed Muffins – These breakfast muffins can be quickly put together using a few simple ingredients and ground flaxseed as the base.

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