The best healthy One Bowl Oatmeal Breakfast Muffins

Healthy breakfast muffins whip up with just one bowl! Tender cinnamon and spice laced muffins, remind me of my grandma’s oatmeal cookie in a muffin. This easy muffin recipe is very versatile, there are so many ways to change it up by adding to the base recipe.

Why I love Oatmeal Muffins so much

Have you ever eaten something that you can’t stop thinking about it?  One of my somethings are these Oatmeal Breakfast Muffins.  Years ago Ken and I went Up North skiing, we stayed at a little motel that served a continental breakfast. They served us the most wonderful array of  scrumptiously colossal muffins.  I nicknamed our hostess The Muffin Maven.  She would seriously have 5-8 varieties of delicious muffins out every morning.  The best part is she gave me with a cute little hand made muffin cookbook, for freeeee. Here is my dilemma, sixteen years later, I can’t find the cute little pink muffin cookbook to make this delicious recipe! I did make them a few times, so I have an idea of how the recipe worked. I just need to dust off the cobwebs of my mind. The recipe below is giving me good results everytime, and it is very close to the OG. So it’s time to share!

Gather these ingredients

How to make Oatmeal Breakfast Muffins

Preheat oven to 350 degrees and place muffin paper in muffin pan. If you don’t have muffin liners you can spray with non-stick cooking spray.

Measure old fashioned oats into a large measuring cup then add buttermilk, set aside for at least 10 minutes.

1.Add streusel ingredients to small bowl: brown sugar, flour, oatmeal and spices mix to 2.combine and then add in cold chunks of butter, using fork, fingers or a pastry cutter combine until ingredients are a nice crumble.

In a large bowl add dry ingredients; flour, spices, and salt. Stir flour mixture together with a whisk

After 10 minutes, add brown sugar, (or white sugar if its all you have) oil, and eggs to the oat/buttermilk mixture whisk.

Make a well in the center of the dry ingredients and pour in the wet ingredients, fold together using a spatula.

Spoon batter into tins, measuring 1/4 cup for regular sized muffins and 1/2 cup for large muffins. Top with streusel topping a, push topping down into muffin to make a firm crumb on top of muffin.

Place muffin pan in oven and bake for 18-22 minutes for large muffins, 15 for regular sized muffins, or until toothpick comes out clean.

Remove muffins from pan and allow to cool on a cooking rack. When muffins have cooled store in an airtight container.

These muffins on their own make a delicious breakfast; add some fresh fruit and a quiche and you have yourself Sunday brunch! See tips and variations for my favorite ways to change up this recipe by adding a variety of add-ins!

Tips & Variations

• Streusel Topping: double the streusel and freeze half in a freezer-safe bag, then next time you whip up a batch of muffins, you will have half the work. If you prefer to leave off streusel topping this works as well, muffins are still delicious!
• Add-ins: Add in any of the following to switch up this muffin recipe. 1/2 cup mini semi sweet chocolate chips, 1/2 cup raisins, 1/4 cup flax, 1/4 cup wheat germ. Add in any variety of these ingredients. You might end up with an extra muffin or two depending on how much you add.
• Blueberry Oatmeal Muffins: Add 1 cup of fresh or frozen blueberries to the batter. If you use frozen you may need to add 5 minutes to the baking time.
• Apple Oatmeal Muffins: Add 1 cup diced apple to batter.
• Pumpkin Oatmeal Muffins – you will want to click HERE.
• Oatmeal: Regular old-fashioned oats work the best, however you can use whatever you have on hand; quick oats or instant oats work as well. DO NOT use steel cut oats, this variety does not work well.
• Muffin Size: If you have a 1/4 cup cookie scoop this works best for measuring batter into the muffin tins, after you line them with muffin papers. If you do not have a cookie scoop I recommend that you use a 1/4 measuring cup. Regular sized muffins you want to fill muffin cup with 1/4 cup batter, large muffins you want to fill with 1/2 cup batter. See Recipe Card for varying bake times.
• Buttermilk: If you do not have buttermilk on hand you can make buttermilk by adding 1 tablespoon white vinegar to 1 cup of whole fat milk (or any milk, whole fat works best).
• Oil: you can use any neutral variety. I have used Avocado Oil, canola oil, vegetable oil, and coconut oil. I would not recommend using olive oil it change the flavor of the muffins.
• Sugar: If you do not have brown sugar you can use white sugar. It will give you a slightly different result however it isn’t that noticeable.
• Flour: all purpose flour, whole wheat white flour, whole wheat flour all work well in this recipe.
• Gluten Free: I have not experimented with making this gluten free, as soon as I do I will update the recipe.
• Dairy Free: I have a dairy intolerance and these muffins do not bother my stomach at all, however if you need to leave out the buttermilk and the butter. I would suggest using goats milk if you can tolerate it or a lactose free whole fat variety of milk and adding vinegar. The acid in the buttermilk is what helps make the oats tender. If you give this recipe a try using a plant based milk I would love to hear how it turns out.
• Freezing: If you have any leftover muffins they freeze beautifully. Place in freezer-safe bag and store for up to 8 weeks. If you place muffins in individual bags, you can pluck them out of freezer and place them in lunchboxes, this is a lunch treat the whole family will appreciate!

This is the best muffin for an easy breakfast! I love including this healthy muffin recipe in care packages when someone is sick or has just had a baby. Also if we are going to have over night guests I will whip up a batch of these perfect muffins and freeze them, so I can take them out the night before and when our guest wake up to delicious muffins on the table waiting for them! Please snap a pic when you make these and share on Instagram tag me at #Eat2gather! Thanks for being here! XOX Sheila