These oatmeal muffins serve as an ideal quick and nutritious snack—crafted without any refined sugar or flour! Prepared in merely 5 minutes of mixing, thanks to your blender, they’re naturally sweet and filled with whole grain goodness.
These oatmeal muffins have transformed into a weekly necessity for homemade snacks! Every family member adores them—my toddler enjoys one every day while my 8-year-old takes them on the run. They utilize oats in place of flour and are naturally sweetened with honey or maple syrup, featuring a perfectly tender crumb that makes them hard to resist.
What’s the best part? Everything is blended together, making them oven-ready in under 5 minutes! They serve as a swift breakfast, a nutritious snack, or a lunchbox indulgence topped with nut butter. Come experience the wonders of the blender!
### Ingredients for oatmeal muffins
My nutritious banana muffin recipe has gained somewhat of a cult following—thousands of readers have praised them, and I aim to create a batch every week! However, I occasionally encounter a dilemma: my 2-year-old demands her muffins, but there isn’t a single ripe banana in the house. Therefore, I’ve been experimenting for weeks to develop a blender muffin that doesn’t require banana. The outcome? These muffins might even surpass the original! Below are the ingredients you will need:
– **Old-fashioned rolled oats:** The essential ingredient that is blended into flour in the blender! Avoid substituting with steel cut oats, as they don’t yield the same results. Ensure to use certified gluten-free oats to maintain a gluten-free recipe.
– **Greek yogurt:** Acts as the moisture substitute for mashed banana. Full-fat yields the best texture for tender muffins, but 2% works as well.
– **Eggs:** Contribute structure and assist the muffins in rising. (I have yet to try using flax eggs, but feel free to experiment and share your results!)
– **Olive oil:** May sound unusual in muffins, but it creates a delightful muffin texture and aligns with the Mediterranean diet.
– **Honey or maple syrup:** A natural sweetness that’s kid-friendly; using maple syrup makes them suitable for a vegan diet.
– **Vanilla, cinnamon, salt:** This combination gives them a flavor reminiscent of a warm hug.
### 5-star reader testimonial
“These muffins are just the right amount of sweetness, not overly so. One of my daughters devoured TWO for breakfast topped with maple almond butter, and my other daughter enjoyed one warmed with peanut butter. 4 thumbs up from these kids!” -Tanvee
### Baking tips
These oatmeal muffins are incredibly easy to prepare. Here are some suggestions to keep in mind:
– **Opt for a standard-sized, high-speed blender.** Refrain from using a small blender, as the quantities are too large (we’ve had one burst due to excess volume!).
– **Allow the batter to rest and thicken for 5 minutes.** Initially, the batter is quite liquid, but letting it sit for 5 minutes helps. It will still be more fluid than your average muffin batter: don’t panic, it will still bake up fluffy!
### Flavor variations
There are numerous ways to innovate with this muffin concept! You can incorporate fruits or nuts for various flavor profiles. Here are a few suggestions:
### Leftover storage
These muffins can last up to 1 week in the refrigerator. They can also be frozen in a sealed freezer-safe container for a maximum of 3 months. They taste fantastic at room temperature or warmed in an air fryer or toaster oven.
### Additional serving ideas
My 2-year-old relishes these every day! We enjoy them warm with a spread of peanut butter or almond butter to enhance their filling nature.
Add a touch more sweetness with a dash of honey and a sprinkle of sea salt. The possibilities are limitless! We hope you enjoy them as much as we do.
### Oatmeal Muffins Recipe
#### Ingredients
– 2 cups Old Fashioned rolled oats, plus ½ cup and more for topping
– 1 cup Greek yogurt
– 2 large eggs
– ¼ cup olive oil
– ½ cup honey or maple syrup
– 1 teaspoon each of vanilla extract, baking soda, and baking powder
– ½ teaspoon cinnamon
– ½ teaspoon kosher salt
#### Instructions
1. Preheat the oven to 350°F.
2. In a blender, combine 2 cups of rolled oats, Greek yogurt, eggs, olive oil, honey or maple syrup, vanilla, baking powder, baking soda, cinnamon, and salt. Blend everything on high for a minute or two until a smooth batter is created. Add the remaining ½ cup oats and give it a quick pulse. Let it rest for 5 minutes to thicken.
3. Line 12 muffin cups in a muffin tin and evenly distribute the batter among the cups, filling them close to the top. Sprinkle additional rolled oats on top.
4. Bake for 25 to 30 minutes until a toothpick inserted comes out