I love a toddler muffin recipe that is as yummy as it is nutritious, and these Oatmeal Muffins combine the best of both worlds. They have a solid dose of oatmeal for fiber, whole grains, and complex carbohydrates, yet are naturally sweet and tender—like a classic muffin should be. We love these as a toddler breakfast, an easy toddler lunch idea, or as an after school snack. They pair well with diced fruit, an applesauce pouch, or a yogurt tube—or with whatever random sides you happen to have on hand. Plus, you can even make them ahead and store them for a few days at room temperature, almost a week in the refrigerator, or longer in the freezer. So good! (You may also like Apple Oatmeal Muffins, Applesauce Muffins, Spinach Muffins, Oatmeal Banana Muffins, and Pumpkin Oatmeal Muffins.)
Ingredients You Need
Here’s a look at what you need to make this oatmeal muffin recipe so you know what to have on hand and ready to go.
Applesauce: I start with a base of unsweetened smooth applesauce in this recipe to add sweetness and tenderness. You can use store-bought or homemade applesauce, as you like. Milk: I bake and cook with whole milk dairy milk, but any type of milk is fine here, including dairy-free milk. Butter: I prefer to bake with unsalted butter so I can control the added salt, so that’s what I use here. Egg: I use large eggs in my baking, which typically measure about ¼ cup each. Oats: We use rolled oatmeal or “old-fashioned oats” in this recipe which are easily available in the cereal aisle. They go into the batter raw, but soften nicely as the muffins bake. Sugar: I prefer to sweeten this recipe just slightly with a modest amount of granulated sugar. If you prefer, you can use the same amount of honey (for kids over age 1) or maple syrup. Or, you can omit the sweetener entirely. Baking powder and baking soda: Using fresh, active leavening agents is key to having muffins that rise as intended and bake through evenly, so be sure to check before you start baking.
Step-by-Step Instructions
Below is an overview of how to make these Easy Oatmeal Muffins so you know what to expect from the process. Scroll down to the end of the post for the full recipe, including the amounts and the timing.
How to Store
Store cooled oatmeal muffins in an airtight container at room temperature for up to 3 days or about a week in the fridge. You can also freeze muffins for up to 6 months. Try to remove as much air as possible from the bag to reduce the amount of potential for freezer burn and ice crystals forming on the muffins.
Best Tips for Success
Dairy-free: Use vegetable, avocado, or coconut oil in place of the butter and nondairy milk. Gluten-free: Use an all-purpose gluten-free flour. Egg-free: Omit the egg. Add 2 tablespoons additional milk. Proceed with the recipe. (The muffins may be a little more tender than with the egg.) You can lower the sugar in the muffins to ¼ cup, though I have found that the ⅓ cup listed in the recipe is my preference for both flavor and texture. This recipe has the best texture when made with granulated sugar, rather than maple syrup or honey. My Mini Blueberry Muffins are a yummy option, too.
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