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Close up of baked oatmeal muffins

Baked Oatmeal Muffins

Baked Oatmeal Muffins is an EASY breakfast recipe that you can make ahead breakfast for on the go! These healthy breakfast muffins don’t have any flour or oil and can be customized with your favorite mix-ins. They are freezer-friendly, too, so you can make a big batch for easy breakfasts during the week.
Course Breakfast
Cuisine American
Keyword healthier, oatmeal
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 289kcal
Author Dorothy Kern
Cost $8


  • eggs
  • 1/2  cup  mashed banana about 1 medium
  • 1/3  cup  brown sugar
  • tablespoon  vanilla extract
  • teaspoons  cinnamon
  • 1/2  teaspoon  salt
  • teaspoons  baking powder
  • cups  old fashioned oats
  • cup  Almondmilk (unsweetened) see note
  • cup  blueberries
  • Options for mix ins – fruit chocolate chips, etc.


  • Preheat oven to 350°F. Spray a muffin pan with nonstick cooking spray or line with liners and spray those with nonstick spray.
  • Whisk eggs, mashed banana, brown sugar, and vanilla until smooth. Stir in cinnamon, salt, and baking powder. Stir in oats and almond milk. Gently fold in blueberries. Scoop into muffin pan (about 1/4 cup per muffin; they don’t rise much so you can fill them to the top).
  • Bake for 18-20 minutes until oatmeal is browned and not jiggly in the center. Cool slightly before attempting to remove from pan.
  • Store in refrigerator up to 2 days. You can also freeze for quick morning breakfasts!


Note: You don't have to use Almond Breeze. You can use any kind of milk (regular or non-dairy).


Serving: 1serving | Calories: 289kcal | Carbohydrates: 53g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 122mg | Potassium: 370mg | Fiber: 7g | Sugar: 10g | Vitamin A: 57IU | Vitamin C: 3mg | Calcium: 109mg | Iron: 3mg