Are you looking for the perfect muffin? These oatmeal muffins are deliciously chewy and rich tasting. They’re certain to become a new favorite. Try one of the 8 flavor options!
These oatmeal muffins are one of my go-to snacks for school lunches. They are so quick, easy, and delicious that my kids bake them all on their own!
Best of all, they are much healthier than most store-bought baked goods! While they aren’t completely sugar-free, they aren’t really very sweet. Try my no-sugar banana bread or apple muffins for a fruit-sweetened muffin. If you are looking for a savory muffin, then make cheese and onion muffins.
Oatmeal Muffin Flavors
Really… there are endless ways to flavor muffins. And this simple recipe is a great base for all sorts of fun flavors.
I realize the list of flavors is pretty long… that’s because this has been our go-to muffin recipe for years. It’s a bit of a kitchen-sink muffin for us, so feel free to use whatever you have on hand.
Here are some of our favorite flavor options:
- Peanut butter and berries: Stir 1/4 cup of fresh or frozen berries into the muffin batter, then dollop 1 Tbsp of peanut butter into the center of each muffin. (See the photo below for peanut butter and blueberry muffins).
- Apple pie: Add 1/4 cup of grated apples, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/8 tsp ground ginger to the batter.
- Chocolate cranberry: Stir in 1/4 cup dark chocolate chips and 1/4 cup fresh cranberries for a sweet and sour combination.
- Blueberry cream cheese: Mix a 1/4 cup of blueberries into the batter, then add 1 Tbsp of cream cheese into the center of each muffin.
- Lemon poppy seed: Add the zest of 2 lemons with 2 Tbsp of poppy seed for this classic muffin flavor.
- Orangesicle: Add in the zest of 1 orange along with 2 tsp of vanilla extract. This is also nice with 1 Tbsp of Greek yogurt placed in the center of each muffin.
- Nutty squirrel: Stir in 1/4 cup of chopped walnuts and almonds for a crunchy muffin.
- Raisin Spice: For a bit of natural sweetness add 1/4 cup of raisins and 1/2 tsp of cinnamon. I love this flavor fresh and hot with a smear of butter.
- Maple Pecan: Replace the brown sugar with maple syrup, add 1 tsp of maple extract and 1/4 cup of pecan halves.
- Strawberry Swirl: For a low-sugar muffin, use strawberry yogurt for the dairy and sweetness and skip the brown sugar. Add in 1/2 cup of chopped fresh strawberries.
Oatmeal Muffins (10 Flavors!)
These buttermilk oatmeal muffins can easily be adapted for egg-free and gluten-free diets. They are perfect for all sorts of muffin flavors: peanut butter & berry, chocolate & cranberry, blueberry & cream cheese, and more! See the section above for ten delicious options.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 12 muffins 1x
- Category: Snack
- Method: Fermented
- Diet: Vegetarian
- 1 cup rolled oats
- 1 cup buttermilk or yogurt
- 1/4 cup brown sugar (up to 1/2 cup for a sweet muffin)
- 1/4 cup vegetable oil
- 2 eggs (or flax eggs -see notes)
- 1 cup flour (whole wheat or GF oat flour)
- 1/2 tsp baking soda
- 1/2 tsp salt
- Mix the oats and buttermilk in a large bowl or measuring cup. The oats need to soak for at least 5 minutes to hydrate, otherwise, you can leave them to preferment for up to 24 hours.
- When you are ready to bake the muffins, start by preheating the oven to 400 F.
- Mix the sugar, oil, and eggs into the batter. When it is well mixed, add the flour, baking soda, and salt.
- Stir in any additional flavors (see the section above for 10 options).
- Spoon batter into a greased or lined muffin tin and bake for 18-20 min (until a toothpick comes out clean). Allow to cool for 5 minutes in the tin, then move to a wire rack.
- We always eat one when they’re fresh and hot. Once they are cool, place the remaining muffins in an airtight container and store them on the counter for up to 5 days.
- These muffins were one of my go-to recipes when my daughter had her egg sensitivity. It works equally well with flax eggs. Make a flax egg by mixing 2 Tbsp of flax with 1/4 cup of water and allowing it to gel for 10 minutes before mixing it into the batter.
- The oats can be made with any cultured dairy or dairy-free alternative, soy yogurt, or nut milk yogurt are all great options.
- I always use silicone muffin liners or non-stick paper liners. It’s easier to clean than the muffin tin, and it really helps with the stability of my gluten-free and vegan baking.
- Serving Size: 1 muffin
- Calories: 105
- Sugar: 4.1g
- Sodium: 182mg
- Fat: 5.9g
- Saturated Fat: 1.3g
- Carbohydrates: 10.5g
- Fiber: 1g
- Protein: 2.8g
Keywords: breakfast, dessert, cultured, soaked, prefermented, peanut butter, berries, chocolate, nuts, cream cheese, yogurt, spring, summer, gluten free