Soft Oatmeal Breakfast Muffins

Name: Soft Oatmeal Breakfast Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 2 cups rolled oats; 1 cup almond milk; 1/2 cup honey or maple syrup; 1/4 cup vegetable oil; 1 large egg; 1 tsp vanilla extract; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon

Highlighted under: Wholesome Sweet Bakes

I absolutely love starting my day with a warm, homemade breakfast, and these Soft Oatmeal Breakfast Muffins have quickly become my go-to recipe. They are not just delicious but also packed with wholesome ingredients that keep me fueled throughout the morning. Baking them fills my kitchen with the amazing aroma of cinnamon and oats, making it a comforting ritual. With a soft, tender crumb and just the right amount of sweetness, these muffins are perfect for busy mornings or even a cozy weekend brunch with loved ones.

Created by

Maisie Clarke

Last updated on 2026-01-24T08:58:17.027Z

When I first experimented with these muffins, I was intrigued by how oats could create such a delightful texture. I replaced traditional flour with rolled oats, which not only adds heartiness but also makes them gluten-free if you use certified gluten-free oats. I love adding a hint of almond milk for moisture, which really enhances the flavor.

One of my favorite things about this recipe is how versatile it is. You can mix in fruits like bananas or blueberries to change things up. I once added grated carrots for a surprising twist, and it became a hit at a brunch gathering. It's a fantastic way to sneak in extra nutrients!

Why You'll Love These Muffins
Wholesome oats for a nutritious start to your day
Lightly sweetened, perfect for any palate
Easily customizable with your favorite add-ins

Mastering Texture and Flavor

The use of rolled oats is crucial for achieving the signature chewy texture in these muffins. While instant oats might seem like a quicker option, they won't provide the same hearty consistency. Rolled oats absorb the moisture from almond milk, resulting in a tender crumb while keeping the muffins from being overly dense. If you're aiming for more texture, consider using a blend of rolled oats and quick oats to see how that affects the final product.

The balance of sweetness from the honey or maple syrup plays a vital role in flavor development. If you're looking to reduce sugar, you can substitute with unsweetened applesauce, which not only lowers the sweet factor but also enhances moisture. This swap keeps the muffins soft while introducing a subtle fruity note that pairs beautifully with the cinnamon.

Perfecting the Baking Process

Temperature control is key when baking your muffins. Preheating the oven to 350°F (175°C) ensures that the muffins rise evenly, creating that lovely domed top. Make sure to check them at the 20-minute mark; if they haven't developed golden edges and a toothpick comes out with some moist crumbs, give them an additional 2-5 minutes. Overbaking can lead to dry muffins, so keep a close eye on them as they near completion.

Cooling the muffins properly is just as important as baking them. After they come out of the oven, let them rest in the pan for about 5 minutes. This allows them to set, making them easier to remove without tearing. Once transferred to a wire rack, let them cool completely for the best texture. The muffins can be frozen after they cool completely—just wrap them tightly in plastic wrap and store in an airtight container for up to three months.

Ideas for Customization

One of the best aspects of these Soft Oatmeal Breakfast Muffins is their versatility. Feel free to mix in your favorite nuts, seeds, or dried fruits for added flavor and nutrition. Chopped walnuts or pecans add crunch, while dried cranberries or blueberries introduce a burst of natural sweetness. Just be careful not to overload them—1/2 to 1 cup of add-ins is a good range to maintain the proper batter consistency.

For those wanting to experiment with flavors, consider swapping out vanilla extract for almond extract to give the muffins a different twist. A tablespoon of grated orange zest pairs wonderfully with the cinnamon, giving the muffins a bright, refreshing undertone. These small changes can transform the recipe without much effort, allowing you to enjoy a new taste each time you bake.

Ingredients

Gather the following ingredients to make these delightful muffins:

Muffin Ingredients

2 cups rolled oats
1 cup almond milk
1/2 cup honey or maple syrup
1/4 cup vegetable oil
1 large egg
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon

Make sure all ingredients are at room temperature for the best results.

Instructions

Follow these simple steps to create your muffins:

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well.

Blend the Oats

In a blender, combine the rolled oats and almond milk. Blend until the mixture is smooth but still slightly chunky.

Mix Wet Ingredients

In a large bowl, whisk together the honey (or maple syrup), vegetable oil, egg, and vanilla extract. Stir in the blended oat mixture.

Combine Dry Ingredients

In another bowl, mix the baking powder, baking soda, salt, and cinnamon. Gradually fold the dry ingredients into the wet mixture until just combined.

Fill Muffin Tin

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake

Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Enjoy

Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. Enjoy warm!

These muffins are best enjoyed fresh but can be stored in an airtight container for up to three days.

Pro Tips

Experiment with different mix-ins like nuts, dried fruits, or seeds for added texture and flavor.

Ingredient Substitutions

If you're looking for a dairy-free option, almond milk works beautifully here. However, feel free to use other non-dairy milk alternatives such as oat or soy milk, both of which will yield similar results. Regular milk can also be used if dairy is not a concern, providing a slightly different flavor profile.

For a gluten-free variation, ensure that the rolled oats are certified gluten-free, and use a gluten-free all-purpose flour blend in place of the flour for a tender texture. This way, you can still enjoy these muffins without worrying about gluten sensitivity.

Serving Suggestions

These muffins can be enjoyed warm right out of the oven, but they also make a fantastic grab-and-go breakfast. Pair one with a piece of fruit, such as a banana or an apple, for a well-rounded meal. For a cozy weekend brunch, serve them alongside yogurt and a sprinkle of granola to add an extra layer of taste and texture.

If you’d like to get creative, try serving these muffins with a spread of nut butter or cream cheese, which can enhance their flavor while providing additional protein. It’s an easy way to elevate your breakfast experience and make it even more satisfying.

Questions About Recipes

→ Can I make these muffins vegan?

Yes, you can replace the egg with a flax egg (1 tbsp flaxseed meal mixed with 2.5 tbsp water) and use maple syrup instead of honey.

→ How can I store leftover muffins?

Keep them in an airtight container at room temperature for up to three days, or freeze them for up to three months.

→ Can I use quick oats instead of rolled oats?

Yes, but using rolled oats will provide a better texture and flavor in the muffins.

→ What add-ins do you recommend?

You can try adding chocolate chips, nuts, or dried fruits like cranberries or raisins for additional flavor.