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: 1 cup rolled oats; 1 cup milk (or a non-dairy alternative); 1/2 cup honey or maple syrup; 1/4 cup vegetable oil; 2 eggs; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; Optional: 1/2 cup chocolate chips or nuts

Highlighted under: Heavenly Bakes

I love starting my day with a warm, comforting muffin, and these Soft Oatmeal Breakfast Muffins are my absolute favorite. They’re hearty and satisfying, thanks to the nutritious oats, and bursting with flavors from delicious add-ins like bananas or nuts. Making them is a breeze, and they fill the kitchen with the sweetest aroma! Perfect for breakfast or an afternoon snack, they also freeze wonderfully, so I can always have a healthy treat on hand. You’ll adore how light and fluffy they turn out, making breakfast feel indulgent yet wholesome.

Created by

Harriet Collins

Last updated on 2026-01-24T08:34:15.225Z

Throughout my journey in the kitchen, I’ve discovered that the best kind of recipes are those that turn wholesome ingredients into something delightful. These Soft Oatmeal Breakfast Muffins are a testament to that, combining oats with a touch of sweetness and a boost of nutrition. I had my doubts initially about whether they could rival the store-bought kind, but after the first bite, I was pleasantly surprised by the texture and flavors.

Each muffin is delightful on its own, yet you can elevate them further with mix-ins like chocolate chips, nuts, or dried fruits. One of my favorite tips is to let the batter rest for a few minutes before scooping it into the muffin tin; it really enhances the texture. Give these muffins a try, and you might just find them becoming your breakfast staple too!

        Why You'll Love These Muffins
        Nutritious oats that keep you feeling full
Soft and fluffy texture that’s hard to resist
Easily customizable with your favorite ingredients

      

The Role of Oats

Oats are the star ingredient of these muffins, contributing not just nutrition but also texture. Rolled oats offer a hearty feel, absorbing moisture and expanding as they bake. This helps create that fluffy texture, which makes your muffins light and pleasant to eat. Additionally, oats are high in fiber, which aids in digestion and keeps you feeling satisfied throughout the morning.

For those who are looking for a gluten-free option, you can easily substitute regular rolled oats with certified gluten-free oats. Just make sure they're processed in a gluten-free facility to avoid cross-contamination. This small switch allows those with gluten sensitivities to enjoy these delicious muffins without worry.

Customizing Your Muffins

One of the best aspects of these muffins is their versatility. Feel free to experiment by adding your favorite mix-ins! For a fruity twist, you can incorporate mashed bananas, applesauce, or fresh berries. If you choose berries, I recommend using a mix of fresh and frozen to maintain moisture without adding excess liquid. Simply reduce the milk slightly to ensure the batter isn’t too wet.

Nuts not only add a satisfying crunch but also enhance nutritional value. Pecans, walnuts, or almonds work wonderfully here. Chop them roughly and fold them in gently, so you don’t break the muffin’s delicate texture. If you prefer a sweeter profile, consider adding a tablespoon of cinnamon or dried fruits like cranberries or raisins for extra flavor.

Ingredients

You'll Need:

For the Muffins

1 cup rolled oats
1 cup milk (or a non-dairy alternative)
1/2 cup honey or maple syrup
1/4 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Optional: 1/2 cup chocolate chips or nuts

Instructions

Instructions:

Prepare Oats

In a bowl, combine the rolled oats and milk. Let it sit for about 10 minutes to allow the oats to soften.

Mix Wet Ingredients

In another bowl, whisk together the honey (or maple syrup), vegetable oil, eggs, and vanilla extract.

Combine Mixtures

Add the wet mixture to the oat mixture, stirring to combine well.

Add Dry Ingredients

In a separate bowl, mix together the flour, baking powder, baking soda, and salt. Gradually fold this into the wet mixture until just combined. If using, stir in the chocolate chips or nuts.

Bake

Preheat your oven to 350°F (175°C). Line a muffin tin with liners or grease it. Divide the batter evenly among the 12 muffin cups. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Cool and Serve

Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy warm or store them in an airtight container.

Pro Tips

For extra flavor, consider adding cinnamon or nutmeg to the dry ingredients! Don't forget you can substitute some of the flour with whole wheat flour for a nuttier taste and additional nutrition.

Storage and Make-Ahead Tips

These muffins store beautifully! If you'd like to keep them fresh, allow them to cool completely before placing them in an airtight container. They’ll last at room temperature for up to 3 days, or you can refrigerate them for up to a week. To enjoy them later, you can freeze the muffins. Just individually wrap each one in plastic wrap and place them in a freezer bag. They’ll stay fresh for up to 3 months. When you’re ready to eat, defrost overnight in the fridge, or heat them directly from frozen in the microwave.

If you’re planning to make these muffins ahead of time for a busy week, you can prepare the dry ingredients in advance and store them in a covered container. When you're ready to bake, simply mix the wet ingredients and combine them with the pre-measured dry ingredients for a quick and easy breakfast solution.

Troubleshooting Common Issues

If you notice that your muffins are dense or heavy, it may be due to over-mixing the batter. Be sure to mix until just combined; it’s okay if there are a few lumps. Over-mixing can incorporate too much air, leading to a heavy texture instead of the light, fluffy muffins we want. Also, be cautious with your flour measurements—too much flour can also contribute to density. Always spoon the flour into your measuring cup and level it off rather than scooping directly from the container.

Another common issue is muffins that sink in the middle. This often happens when the batter is too wet or if the muffins are overbaked. Ensure accurate measuring of your wet ingredients, especially if you’re adding additional liquid from fruits. Always check for doneness a few minutes before the recommended baking time. A toothpick should come out clean from the center.

Questions About Recipes

→ Can I use quick oats instead of rolled oats?

Yes, but the texture may differ slightly. Rolled oats provide a chewier texture.

→ How long can I store these muffins?

These muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months.

→ Can I make these muffins vegan?

Absolutely! Substitute the eggs with flax eggs and use plant-based milk and sweeteners.

→ What mix-ins do you recommend?

You can use chocolate chips, dried fruits, nuts, or even fresh fruits like blueberries or bananas!