Easy Oatmeal Muffins

These easy oatmeal muffins make a great side dish. They aren’t overly sweet and the added fiber from the oatmeal is a healthy bonus!

This post contains affiliate links which means if you click on a link and make a purchase, I will receive a small commission at no additional cost to you. Thank you for your support!

Some of my favorite recipes have come from my husband’s family. All his siblings enjoy cooking and baking which means every family get together is pretty delicious. Today I’m sharing a recipe from my brother-in-law called Oatmeal Muffins. They are super easy to make and are a great complement to dinner. I especially like that they aren’t overly sweet and lean more towards what I’d call a healthier muffin.

Before we get started, I want to answer what is probably one of your first questions:

Does it matter what kind of oats I use?

The short answer is yes. Old fashioned or quick-oats are going to be best for this recipe. This is because the oats get soaked in liquid to soften them up before they are added to the rest of the batter. Using steel cut oats or other thicker oats will not give you the soft and light texture we want to achieve.

Can I freeze the muffins?

I have never actually tried freezing these muffins. The recipe only makes 12 muffins and they are usually eaten the same day or the next.

Can I substitute for other types of milk (almond, oat, etc)?

Yes. However, keep in mind that using different types of milk will alter the flavor of the muffins.

How to Make Oatmeal Muffins

Preheat the oven to 375 degrees F. Prep 12 muffin tins by spraying well with cooking spray OR liners. (I prefer the liners for easy clean up.)

In a large bowl, mix oats and milk. Let stand for 15 minutes.

Then, in a medium bowl, combine the flour, baking powder, salt and sugar using a whisk.

Measure the oil into a liquid measuring cup and add the egg. Use a small whisk or fork to combine.

After the milk and oats have been soaking for 15 minutes, add the oil and egg mixture to the bowl. Stir well to combine.

Next, add the dry ingredients (flour, BP, salt and sugar) to the wet ingredients. Mix well using a hand mixer or silicone spatula.

Scoop the batter evenly into your muffin tin and bake for 20 minutes.

*PRO TIP* Use an ice cream scoop with a release lever to portion out the batter. This will give a more even bake across all the muffins because they will be about the same size.

The muffins are done when a toothpick inserted in the middle comes out clean and the tops are a very light golden brown.

Remove the muffins from the tins and let them cool on a rack.

Serve warm with butter and/or jam. (See my recipe for homemade raspberry jam.) They are also delicious plain.

Store up to 3 days on the counter in a zip top bag or airtight container.

Favorite Baking Supplies

Want to save this post? Hover over one of the images below and click the “Pin It” button. Then save it to your Breads or Side Dishes board on Pinterest!