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This cinnamon oatmeal muffins recipe is quick and easy. They’re whole wheat, healthy muffins that are simple, filling, and most importantly, tasty. Originally made with my toddler in mind, I can say they’re 100% kid approved!
As a food nerd, feeding my kid good, delicious, and nutritious food was one of my main concerns when my son was born. I researched baby food like crazy. (I can’t recommend this book enough to my fellow food loving moms out there!) But I also knew kids are opinionated and despite my introduction of spices, herbs, citrus, and a huge variety of food, he was going to be a kid and I would have to adapt at some point.
Meet my compromise. The humble muffin. At about a year my son decided that carbs were life (I mean we all feel like that right?) and even though I could probably feed him white rice for weeks without a complaint from him, I wasn’t about to cede all nutritional attempts to this carb phase. So I tossed together these super simple cinnamon oatmeal muffins one morning, whole grains, oats, a bit of protein…instant hit. They were delicious! And he gobbled it up without any coaxing. Best part is, we all liked them, no special dishes, no separate cooking. Bonus!
What makes these Healthy OatMeal Muffins?
I’m happy feeding these to my one year old, but I’m not about to tell you this is the healthiest muffin of all time. Flavor and nutrition are a balancing act in my opinion and this recipe does contain just enough sugar and oil to taste good with a pleasant texture.
But they are healthier than lets say a Costco blueberry muffin, or anything made from a boxed mix. These are 100% whole wheat oatmeal muffins, meaning no super refined nutritionally deficient white flours. They also contain rolled oats which have fiber, antioxidants, and even protein in them. I also used non-fat, unsweetened yogurt rather than more fat and sugar to create good texture and flavor.
They’re the perfect balance between delicious, sweet, cinnamon spiced muffin, and a healthy oatmeal breakfast.
Ingredients for Cinnamon Oatmeal Muffins
No crazy ingredients required to make these healthy, just a few healthier pantry staples from your cupboard.
- Whole Wheat Flour – I’ve used white whole wheat and brown whole wheat flour and found them both pleasant and delicious in this recipe.
- Rolled Oats – I’d stick with rolled oats for this, quick cook oats would not result in the same texture, and steel cut are too tough for this cook time.
- Brown sugar – My go to sugar of choice, goes nicely with the cinnamon and oatmeal.
- Baking powder – a go to for making sure your muffins rise!
- Cinnamon – a fairly key ingredient in cinnamon muffins, am I right?
- Salt – yes! Just a bit!
- Unsweetened Yogurt – you can use your preferred unsweetened plain yogurt, but my favorite batch was made with coconut milk unsweetened yogurt. So yummy! But I’ve also baked it with Greek non-fat with great results!
- Oil – Just enough for moisture and texture. You can use your favorite oil, but I find vegetable or canola are often the best as they don’t affect flavor.
- Egg – A binding and moisture ingredient.
- Vanilla extract – Easy flavor that pairs great with the other ingredients. (Have you ever tried making your own?)
That’s it, fairly easy to find, recognizable ingredients!
How to Make Cinnamon OAtmeal Muffins
Just like the ingredients, the process to making this oatmeal muffin recipe is simple and easy. Just 2 bowls, mix, and bake and you have a batch of warm muffins waiting to be eaten in less than 30 minutes.
- Preheat your oven to 325° and line a muffin tin. The lower oven temp is important to prevent over-browning at the base of your muffins.
- Combine all the dry ingredients – flour, oats, sugar, baking powder, salt, cinnamon and mix them all together until evenly incorporated.
- Next, whisk together the wet ingredients. Then pour into the bowl of dry ingredients and fold to combine. Don’t be alarmed when the batter gets thick like a cookie dough, that’s what you’re looking for.
- As soon as the flour is incorporated scoop into the muffin tin and bake for 15 minute.
- Once they’re baked, just pop them out of the tin onto a cooling rack and let them cool before storing. Up to 3 days at room temperature and 3 months in the freezer.
That’s it, really! As a quick side note, no matter how I adjusted this recipe, it yields eleven muffins not twelve. For best texture and flavor, I opted to share it as is, rather than mess with that.
Of course! I recommend starting by adding other spices in half the amount of the cinnamon.
You can use white sugar, cane sugar, or turbanido as an even exchange. I’m not as familiar with other sugars, nor have I tested them, but they may very well work.
Yes! Allow them to cool completely then place in a freezer safe bag or container and freeze for up to 3 months.
To make these dairy free simply use a dairy free yogurt. My #1 choice of yogurt for this recipe is coconutmilk unsweetened yogurt anyway!
I am not practiced in vegan or gluten free alternatives to any of the ingredients, but I would love to hear how it goes if you try it!
Go on, Have a second One..
Simple, right? Just a handful of easy ingredients and you’ll have moist, fluffy, sweetly spiced cinnamon oatmeal muffins just waiting to be enjoyed. It’s a good thing they’re pretty good for you, because you may find yourself doubling the batch! I hope you (and any picky kiddos you have) enjoy these, and until next time, Happy Eating!
Other Baked Goods you may enjoy
- Any of the other Quick Breads from this post!
- Homemade Drop Biscuits
- Cornbread muffins with fresh corn
- White Whole Wheat Sandwich Bread
- Homemade Garlic Bread Rolls
- 4 1/2 ounces whole wheat flour 1 cup
- 2 ounces rolled oats a full 1/2 cup
- 3 1/2 ounces brown sugar 1/2 cup, lightly packed
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1 tsp cinnamon
- 1 large egg
- 2 ounces vegetable oil 1/4 cup
- 5 ounces plain yogurt* 1/2 cup or 1 single serve container
- 1 1/2 tsp vanilla extract
Preheat your oven to 325°F and prepare a muffin tin with 12 liners.
In a large bowl, combine the flour, oats, sugar, salt, baking powder, and cinnamon
In a separate bowl, whisk together the yogurt, egg, oil, and vanilla
Pour wet ingredients into your dry and fold until combined. The batter will be thick.
Scoop into your muffin tin** and bake for 15 minutes.
Remove from oven and remove muffins carefully from muffin tin to a cooling rack to cool.
Store at room temperature for up to 3 days in an airtight container, or freeze for up to 3 months.