5 Simple, Healthy Oatmeal Muffin Recipes

healthy chocolate-Oatmeal-Muffin

Start your morning off right with a tasty and healthful oatmeal muffin like this one, which has chocolate, cherries, and almonds.

It’s breakfast time, and you’re staring at a bowl of gray mush. Go on, take a bite, you implore yourself. It’s good for you. Bleh! Now picture a cute little muffin with a cheerful liner greeting you at the table. It’s full of crisp golden oats, speckled with mango, toasted coconut, buttery macadamia nuts, and white chocolate chips scattered along the top. Or — your choice — it’s got plump, tart cherries and toasted almonds baked together with a generous helping of dark chocolate. Sounds a bit more tempting doesn’t it? And what if I told you these muffins were every bit as healthy as that bowl of gray mush?

The recipes below bake the health benefits of a bowl of oatmeal into a handy muffin. Oats are high in fiber and full of B vitamins, iron, and magnesium. They also contain lignans, which may help lower cholesterol and the risk of high blood pressure and prevent heart disease and type 2 diabetes.

And you don’t have to limit these tasty treats to breakfast; I often eat them as an afternoon snack. And my kids – who won’t go near a bowl of oatmeal – love them. Try one of the recipes below (the method for making each is the same and is listed after the ingredient lists), or use one as a starting point and mix in your own favorite ingredients. To make the muffins vegan, substitute agave nectar for the honey. The possibilities are endless!

healthy mango-oatmeal-Muffin

Mango and Coconut Oatmeal Muffins

all recipes below make 6 muffins; recipes may be doubled

1 cup of rolled oats
1/2 cup fresh or frozen mango, chopped
1/4 cup toasted coconut flakes
1/4 cup toasted macadamia nuts, chopped
1/2 teaspoon ground ginger
1/4 cup white chocolate chips (optional)
1/3 cup mashed banana
2 tablespoons honey
1 teaspoon vanilla
1 tsp lime juice
2 tablespoons coconut oil
1 cup water or unsweetened almond milk

Cherry, Chocolate, and Almond Oatmeal Muffins

1 1/4 cup of rolled oats
1/4 cup of toasted almonds, slivered or roughly chopped
2 tablespoons cocoa powder, such as Giardelli dark chocolate
1/4 cup mini dark chocolate chips
1/2 cup dried cherries
1/2 cup of unsweetened applesauce
1 tablespoon honey
1/2 tsp almond extract
1 cup of chocolate almond milk
1 tablespoon of coconut oil

healthy apple-Oatmeal Muffin

Morning Glory Oatmeal Muffins

1 1/4 cup rolled oats
1/4 teaspoon salt
1/2 cup grated carrot
1/4 cup Granny Smith apple, grated
1/4 cup GrannySmith apple, diced
2 tablespoons coconut flakes
2 tablespoons walnuts, chopped
1 teaspoon cinnamon
1 tablespoon honey
1/2 cup unsweetened applesauce
1/2 teaspoon vanilla
1 cup water
1 tablespoon coconut oil

healthy blueberry-Oatmeal-Muffin

Pear and Berry Oatmeal Muffins

1 1/4 cup rolled oats
1/4 teaspoon salt
1 teaspoon cinnamon
1 ripe green pear, diced
1/2 cup fresh blueberries
1/2 cup unsweetened applesauce
1 tablespoon honey
1/2 teaspoon vanilla
1 cup vanilla almond milk
1 tablespoon coconut oil

Cardamom, Apricot, and Pepita Oatmeal Muffins

1 1/4 cup rolled oats
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 teaspoon ground cardamon
1/4 teaspoon ground ginger
1/4 cup dried apricots, roughly chopped
1/4 cup pepitas
1/2 cup unsweetened applesauce
2 tablespoons honey
1/2 tsp vanilla
1 cup vanilla almond milk
1 tablespoon coconut oil

To make the muffins
Preheat oven to 375° Fahrenheit. To toast the nuts and coconut, if using: Heat one ingredient at a time in a small sauté pan over medium heat for 5 to 8 minutes, stirring frequently. The edges of the coconut will begin to and brown up as the oils within are heated. The nuts will become more fragrant and darker in color. Remove from heat immediately.

Line a muffin pan with paper wrappers or coat with cooking spray. Combine dry ingredients in a bowl. In separate bowl, combine wet ingredients. Pour wet ingredients into the dry mixture and stir to combine. Spoon mixture into muffin pan or wrappers. Bake for 20 minutes or until golden on top. Enjoy morning, noon, or night!

Kate Filloramo has always had a knack for coming up with creative dishes. After marrying an Australian sailor, she began traveling the world while raising two young children. Those adventures broadened her palate and introduced an array of ingredients and culinary pleasures to her kitchen. Kate graduated from Roger Williams University, has taught school in Newport, RI, and has explored her passion for interior design at the Rhode Island School of Design. She currently lives with her family in Portsmouth, RI. Follow her food adventures on Instagram @forkandtwine.

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    • […] 5 Simple, Healthy Oatmeal Muffin Recipes | Puddingstone Post http://puddingstonepost.com/It's breakfast time, and you're staring at a bowl of gray mush. Go on, take a bite, you implore yourself. It's good for you. Bleh! Now picture a cute little muffin with a cheerful liner greeting you at the table. It's full of crisp golden … […]

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