Baked Oatmeal Muffin Cups (Printable Version)

Wholesome muffin cups with oats and mix-ins. Easy prep, perfect for breakfast or snacks on the go.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon ground cinnamon
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 2 large eggs
06 - 1 1/4 cups milk (dairy or plant-based)
07 - 1/3 cup pure maple syrup or honey
08 - 1 teaspoon vanilla extract
09 - 1/4 cup melted coconut oil or unsalted butter, cooled

→ Mix-ins (up to 3/4 cup total)

10 - 1/2 cup fresh or frozen blueberries
11 - 1/4 cup mini chocolate chips
12 - 1/4 cup chopped nuts such as walnuts or pecans
13 - 1/4 cup dried cranberries or raisins

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a large mixing bowl, stir together oats, baking powder, cinnamon, and salt until evenly distributed.
03 - In a separate bowl, whisk eggs, milk, maple syrup, vanilla extract, and melted coconut oil or butter until smooth.
04 - Pour the wet mixture into the bowl with dry ingredients and stir until combined and no streaks remain.
05 - Gently fold in your selected mix-ins, being careful not to over-mix.
06 - Spoon batter evenly into the prepared muffin cups, filling each cup nearly to the top.
07 - Place the tin on the center rack and bake for 22 to 25 minutes, until centers are set and tops are golden.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to finish cooling completely.

# Additional Tips::

01 -
  • Quick prep and hands-off baking
  • Uses pantry staples and flexible ingredients
  • Naturally sweetened with maple syrup or honey
  • Kid-friendly plus perfect for meal prep and freezing
02 -
  • Great source of fiber and protein thanks to hearty oats and eggs
  • Easily made dairy free or gluten free with simple swaps
  • Perfect for freezing and enjoying later on busy mornings
03 -
  • Always use fresh baking powder for the best rise
  • Let the batter sit for five minutes before baking for softer oats
  • If using frozen fruit do not thaw before folding in or the batter may get too wet
  • Be sure to cool the muffins completely before storing to keep them from getting soggy
  • Switch up the mix-ins with the seasons or whatever you have on hand for endless variety
  • Once you make your own favorite combination you will want to stash a few in the freezer for those mornings when you just cannot make breakfast from scratch

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