Plus, these oatmeal muffins are refined sugar-free, dairy-free, and so easy to make to meal prep a healthy breakfast. If you like oatmeal recipes like my baked oats and baked oatmeal or my oatmeal muffins. I love oats for breakfast, for me, or for the kids. It’s filling, cheap, and healthy. Plus, you can make so many things with oats, you never get bored of them. Oatmeal Cinnamon Muffins are healthy breakfast muffins packed with wholegrain oats to bring protein and fiber to your morning. They are fulfilling oatmeal muffins with a delicious cinnamon flavor.
Ingredients and Substitutions
All you need to make these healthy oatmeal muffins are a bunch of wholesome ingredients.
Almond Milk or any milk you love, including soy milk, oat milk, or coconut milk. Apple Cider Vinegar or lemon juice Old-Fashioned Rolled Oats – You can use quick oats if you prefer. All-Purpose Flour or white spelt flour Baking Powder and Baking Soda – for a fluffy texture. Cinnamon – I like Ceylon cinnamon, that a stronger flavor than Saigon cinnamon. Avocado Oil – This is my favorite healthy oil, but you can use any other vegetable oil. Maple Syrup – You can use any liquid sweetener such as rice malt syrup, agave syrup, or coconut nectar. Vanilla Extract – for flavor. Unsweetened Applesauce – This acts as a binder (like an egg would in a traditional muffin).
Cinnamon Oat Crumble
I like to add crunchy oats topping to the muffins. This is optional, but if you want to make it, you need the few ingredients listed below.
All-Purpose Flour Cinnamon Plant-based Unsalted Butter or coconut oil Coconut Sugar, brown sugar, or unrefined cane sugar.
Optional Add-Ons
If you feel like it, stir in some nuts, seeds, or some of the below ingredients in the muffin batter before filling the paper cases.
1/2 cup of chopped nuts like walnuts, pecans, or almonds go well with cinnamon. 1 teaspoon of allspice or pumpkin spices. 1/2 cup of fresh blueberries for oatmeal blueberry muffins. 1/2 cup of chocolate chips 1/3 cup of dried fruits like dried raisins or dried cranberries. 1/2 cup of grated carrots
How To Make Oatmeal Cinnamon Muffins
It’s not hard at all to make a batch of these cinnamon oat muffins, but you need to follow a few steps to achieve the best fluffy texture.
Serving
These oatmeal cinnamon muffins are good cold or lukewarm, plain or with a drizzle of:
A drizzle of nut butter like peanut butter or almond butter. Jam like strawberry jam, marmalade, or blackberry jam. Butter A sprinkle of extra cinnamon on top.
Storage Instructions
You can store the muffins in an airtight container or sealed cake box and place them in the refrigerator for up to 4 or 5 days. You can also freeze these cinnamon oatmeal muffins in freezer bags for a month. Thaw the muffin at room temperature the day before serving. Eat cold, or rewarm in a toaster oven for a few minutes.
Allergy Swaps
Below are some options to adapt this recipe if you have some food allergies.
Applesauce Swap – Replace the applesauce with one flax egg: stir one tablespoon of golden flax meal into three tablespoons of lukewarm water. Set aside for 10 minutes until thick and add to the recipe instead of applesauce. You can also use 1/4 cup of mashed bananas instead of applesauce. Nut-Free – Replace almond milk with any nut-free milk like coconut milk or oat milk. Gluten-Free – I didn’t try all-purpose gluten-free flour in this recipe, but it could work with the same ratio. Make sure you also use gluten-free certified oats and wheat-free baking powder. Plant-based butter swap – The topping uses plant-based butter. This can be replaced by coconut oil.
More Oatmeal Recipes
Below are some more oatmeal recipes for you to try.
