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How To Make Oatmeal Muffins

Healthy Recipes - Oatmeal Muffins

Many years ago, in fact in the late 1970s, we were living in Michigan and I was a very young miss. I was just starting out with our first son, Jonathan and I was also starting my illustrious cooking career!

One of the first things that I 'perfected' back then and found to be an all-time favorite was my recipe for Oatmeal Muffins. Over the years, I had forgotten how wonderful these can be until I connected with my husband's niece, Nancy, on Facebook! She asked me for the recipe because she could still remember me baking them and how delicious they were.

The photo shows oatmeal muffins with blueberries added - a great touch and wish I'd thought of that back then!

The first recipe is from one of Betty Crocker's old cookbooks (from the 1950s edition) that was then revamped and submitted by Doris Barnaal using more 'modern ingredients'.

The second recipe is from my oldest Betty Crocker cookbook though I have no idea what year it is from because I only have my favorite saved pages!

This one's for you, Nancy - I hope your kids enjoy it as much as mine did, although I seem to have learned many years later that Jonathan was trading these for Twinkies at lunchtime.  I understand that they did bring a very good price on the 'black market' for snack trades!

(When you have ADD and your mom insists on cooking everything from scratch, you gotta have an out!)

Oatmeal Muffins Recipe #1

Makes 12 muffins


  • 1 cup quick oats or regular oats
  • 1 cup buttermilk (low-fat or regular)
  • 1/3 cup canola oil
  • 1/2 cup packed brown sugar (light or dark)
  • 1 egg beaten (or 1/4 cup egg substitute)
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt (or as desired)
  • Vegetable spray


  1. Preheat oven to 375-400 degrees. (I prefer 375 degrees because the muffins seem to be less hard)
  2. Spray muffin cups with vegetable spray.
  3. Mix together oats and buttermilk - let stand for 5-10 minutes.
  4. In separate large bowl, combine oil, sugar and egg - whisk to mix well.
  5. In a separate small bowl, mix together flour, baking powder, baking soda and salt. Whisk or stir to combine.
  6. Add dry ingredients to the liquid ingredients. Mix lightly - just until flour is absorbed. Do not over-beat.
  7. Fill muffin cups 2/3 full.
  8. Bake at 375-400 degrees for 18-20 minutes - or until golden. Remove from tins and cool on wire rack after letting sit for a few minutes in the muffin pan.

Tip: Do not use muffin papers as they tend to make muffins drier.

Store at room temperature for 1-2 days or refrigerate or freeze; reheat in the microwave.


  • Add 1/2-1 cup of frozen or fresh blueberries to batter
  • Add chopped walnuts to batter
  • Add chopped dried cranberries to batter
  • Add chopped dried pineapple to batter
  • Add chopped almonds to batter

Oatmeal Muffins Recipe #2

Makes 12 muffins

Scroll to Continue


  • 1 egg (or 1/4 cup egg substitute)
  • 3/4 cup milk (low-fat, non-fat or regular)
  • 1/2 cup canola oil
  • 1 cup flour
  • 1 cup quick or regular oats
  • 1/3 cup sugar
  • 3 teaspoons (1 tablespoon) baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon salt (or as desired)
  • 1 cup raisins if desired
  • Vegetable spray


  1. Preheat oven to 375-400 degrees. (I prefer 375 degrees because the muffins seem to be less hard)
  2. Spray muffin cups lightly with vegetable spray.
  3. Beat egg.
  4. Combine milk and oil in large bowl. Add raisins if using (or other substitution).
  5. Combine flour, oats, spices and baking powder in another small bowl.
  6. Stir all remaining ingredients into egg just until moistened.
  7. Fill muffin cups 3/4 full.
  8. Bake at 375-400 degrees for 18-20 minutes - or until golden. Remove from tins and cool on wire rack after letting sit for a few minutes in the muffin pan.

Tip: Not using muffin papers will keep muffins from being too dry.

Again, store at room temperature for 1-2 days or refrigerate or freeze; reheat in the microwave.


  • As above - use any of the additions such as dried fruits, nuts or blueberries
  • Add fresh raspberries or strawberries
  • For buttermilk muffins, substitute buttermilk for the milk. Reduce the baking powder to 2 teaspoons and add 1/2 teaspoon baking soda.

Timetable for Reheating Muffins in Microwave

Number of MuffinsRoom TemperatureFrozen

1 muffin

10-15 seconds

20-25 seconds

2 muffins

20-30 seconds

35-40 seconds

4 muffins

30-35 seconds

55-60 seconds

Final Word on Oatmeal Muffins

Oatmeal muffins are a delicious type of muffin and can be livened up with so many additional things such as blueberries, nuts, or raisins.

They can also of course be made as mini-muffins or giant muffins. Just adjust your baking time accordingly and check the middle with a toothpick or a cake tester to assure doneness - but don't overbake as they will become dry.

You can also substitute brown sugar for the regular sugar in recipe #2 and add chopped apple.

Another variation is to fill the muffin cup half full and put a teaspoonful of jam in the center, then top off with more batter.

Dried apricots and nuts make a wonderful addition to oatmeal muffins as well.

In short, there are many variations you can come up with to enjoy oatmeal muffins many different ways - as a light breakfast treat or as a snack with a cup of tea or coffee in the afternoon.

No matter what way you come up with, enjoy one of my favorite healthy recipes!

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Audrey Kirchner (author) from Washington on August 10, 2010:

Micky - They are healthy because they have oatmeal in them, right - and walnuts! They are great for a late night snack - even a half of one - or for a quick breakfast running out the door.

Micky Dee on August 10, 2010:

Gee! Now I'm hungry and it's almost nine. I have to look at these after eating! Thank you Ma'am!

Audrey Kirchner (author) from Washington on August 02, 2010:

Lucky621 - Thanks so much for commenting - and enjoy! They are a delicious way to get your oatmeal!

Lucky621 from The Sunshine State on August 02, 2010:

I'm adding the ingredients to my shopping list right now. I usually eat oatmeal and blueberries for breakfast - these will be a nice change. Thanks!

Audrey Kirchner (author) from Washington on August 01, 2010:

Thanks for commenting, Om - I changed the video out, too!

Om Paramapoonya on August 01, 2010:

Yum yum yum! I love baking with oats because of their richness in fiber. These recipes sound great. Thanks so much for sharing. Oh and by the way, I couldn't watch the second video. It says "embedding disabled." :(

Audrey Kirchner (author) from Washington on July 31, 2010:

Thanks Sandy for stopping by - hope you get a chance to try them.

You too, ML - they are really, really good - I love oatmeal cookies though too!

mysterylady 89 from Florida on July 31, 2010:

I have a great recipe for oatmeal cookies but have never made oatmeal muffins. I'll give these a try!

Sandy Mertens from Wisconsin, USA on July 31, 2010:

The oatmeal muffins looks so good.

Audrey Kirchner (author) from Washington on July 31, 2010:

CM - You are right and healthy is what it's all about most of the time!

RTalloni - Thanks so much for stopping by....that sounds absolutely delish! I love peaches in anything!!!

RTalloni on July 31, 2010:

These look great and I have some peaches I need to use now! Maybe I will adapt to make a peachy oatmeal loaf...

carolina muscle from Charlotte, North Carolina on July 30, 2010:

how do you beat oatmeal.. it's healthy, and tasty.. great recipes, thanks!!!!!

Audrey Kirchner (author) from Washington on July 30, 2010:

Katie - I answered you and it disappeared into cyberspace! I hate it when that happens.....dang - I told you all about the muffin pans, too.

The silicone pans are a lot like breast implants - if you want them, then get them - if not, you are fine just the way you are - with your old muffin tins! They are good for the following reasons I guess:

They don't have a muffin 'point' - they bake a rounder type of muffin - straight sides, pretty flat top

They pop out of the silicone goodies very easily - no sticking

They clean up really well and are malleable in the cupboard (if that seems to be an issue for you!)

The downside of them:

They don't have a muffin point - I've had people ask if my muffins are pound cakes - oh duh!

They are a little hard to get into the oven if you are motorically challenged as I seem to be sometimes! I have a terrible time some days with my hands and arms and they are quite malleable - so much so that I almost dumped the entire pan full onto the oven and the door once. They are also harder to get onto the rack without getting them turned a bit sideways to the tines in the rack! Of course, I am a bit retarded most days so there ya go!

In short, they are not necessary to enhance your muffin experience. My son and daughter both swear by them but I fear I am old fashioned in that I just go back to the 'old way' most of the time! Besides, I'm always thinking I'm baking them in plastic or something - if I wanted silicone, I'd probably have it in my boobs rather than in my cupboard and all that! (I know - WTMI)

Crewman - Now there's a thought! I must try to invent a video that comes with a smell - no doubt they will one of these days! I try so hard not to write hubs on food but it just doesn't work! I see something or someone tags me about some recipe and away I is truly one of my most relaxing times when I'm in the kitchen thinking about nothing but 5 recipes I have going at the same time. Today I made dog food - now THAT particular video with a smell would not be TOO COOL - can't say that dog food baking is all that delicious smelling. I only hope my husband saw the sign "DO NOT EAT - FOR THE DOG" - he is famous as it turns out for gobbling up my dog treats without asking first! Thanks for stopping by guys as always!!!

Crewman6 on July 30, 2010:

Wow, looks great! Your recipes always start off wonderful and leave room for personalization. I just wish you could post pictures, video, and smell... If I look at the pic hard enough, I can almost smell the muffins cooling on the counter!

Katie McMurray from Ohio on July 30, 2010:

Thanks so much for the great family recipe, I love oatmeal and I love high fiber muffins. I will make these a lot. Dear do tell me is the silicone bakeware good, do you like it and if so why. I'm so old school when it comes to cookware, in fact I use cast iron. Just wondering what a great cook with your experience would say about that. Again, my girls and I will treasure the Oatmeal Muffins recipes, we love to bake and share... :)

Audrey Kirchner (author) from Washington on July 30, 2010:

HH - Thank you for reading! I am the recipe seeker after all!

CJ - Hope you get a chance to try them - but don't give them to the pup!

Dim - I have no doubt that Bob would welcome the chance to get rid of me now and again! The poor man would finally have a little quiet and less chaos! I regularly volunteer to cook for my keep so all I need is a ticket - except I do not fly well and might have to be sedated and transported in the baggage part of the plane. Seriously - it is NOT a good thing, Audrey flying. I must do a hub on THAT sore subject one of these days!

Prasetio - Thanks as always for the kudos and the votes of confidence! Hope you enjoy - I love the muffin pan and while I need another pan or kitchen gadget like another hole in my head.....I'm really tempted!

Pamela - My mom loves me to make muffins too when she visits so was thinking this might be a great one to whip up in September again - I make muffins all the time though of various and different kinds but find I must freeze at least half of them or they disappear quite rapidly - and I don't think Griffin's the one eating them....Bob is the muffin man at our house!

Pamela Oglesby from Sunny Florida on July 30, 2010:

Audry, The recipes look fantastic. This is my mother's favorite breakfast food and I have copied off the recipes as we will be trying them soon. Thanks so much.

prasetio30 from malang-indonesia on July 30, 2010:

Muffins is my favorite. I found different recipes from you. But I believe this was very delicious. Good combination between oatmeal and muffins. Good work, my friend. As usual, vote this Up.


De Greek from UK on July 30, 2010:

Any chance your husband and you will ocme tot he UK for a holiday? We offer free accommodation and you do the cooking :-)))

climberjames from Steel City on July 30, 2010:

MMMM Oatmeal Muffins sound great!

Hello, hello, from London, UK on July 30, 2010:

I love oatmeal and definitely try them. Thank you for your great recipes.

Audrey Kirchner (author) from Washington on July 29, 2010:

Lela - I hear you! But these are more nutritious and less sugar, right? It helps me to freeze at least half and then I can't eat too many - or Bob can't!

Bayoulady - thanks so much for stopping by and for commenting!

bayoulady from Northern Louisiana,USA on July 29, 2010:

An AMAZINGLY complete hub! I think the reheating timetable was awesome.

Lela from Somewhere near the heart of Texas on July 29, 2010:

Great muffins, Audrey. My problem is stopping at one!

Audrey Kirchner (author) from Washington on July 29, 2010:

Yes, yes, yes! They also are delicious with part pumpkin puree - awesome! They are great for any holiday morning and I like to make muffins sometimes just so people can have something to start eating while I'm trying to do 15 things at the same time! I need a much bigger kitchen for all I try to do! Like the set of a cooking show would be great!

Holle Abee from Georgia on July 29, 2010:

Yum! I'm gonna try 'em with dried cranberries! This would be something good to have with Thanksgiving dinner - or for Thanksgiving morning.

Audrey Kirchner (author) from Washington on July 29, 2010:

Thanks, Shawn - enjoy! They have to be good for you because they have oats in them, right? At least that's what I'm sticking with!

Shawn Scarborough from The Lone Star State on July 29, 2010:

Both of these recipes look great. I can't wait to try them.

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