Oatmeal is my “go to” breakfast every morning. I love it with a little bit of peanut butter and honey….it tastes almost like a warm peanut butter cookie! But, when the weather turns, I turn to oatmeal in a different form. One of those is in the form of a muffin, and these cannot be any easier! These Easy Cinnamon Oatmeal Muffins are wonderful for a quick breakfast, an easy snack, or even packable for a road trip! I hope you find these to be as easy, and as tasty as we do!
These make an incredibly, easy treat, and are perfect for everyone in your family! I am super excited to share this easy, Cinnamon Oatmeal Muffin recipe with you today!
There is just something so comforting about oatmeal, and I feel good eating it. It fills me up just enough in the morning, and I can make it through my workout and to lunch without being hungry. So, oatmeal in a muffin form is spot on for busy mornings, or anytime of day!
These muffins were born in a minute of a panic, when I realized I had to provide the snack for our church coffee hour. When did I realize this? Oh, just late on Friday night…..and we had a jam packed Saturday, so I had NO time to go to the store. There I was, Friday night, scoping out my cupboards and pantry to see what I had on hand to throw together something easy, without having to go to the store. Oats, butter, and basic baking supplies are things I always have on hand.
Saturday morning, I found myself baking these cute little muffins, and I am so glad I did! They turned out perfectly! Side note, these also
More of My Favorite EAsy Muffin Recipes:
Tips for making these easy oatmeal muffins
Making the perfect oatmeal muffin is in the oats, for sure. You want to make sure you use old fashioned oats, not the quick cooking oats.
Also, using a stand mixer with a paddle attachment can gently, yet quickly blend your ingredients together. Remember, when making muffins, add the wet ingredients to the dry ingredients. Make a well in the center of your dry ingredients and then add the wet ingredients. This batter is very thick, so I like to give it a quick spin with my mixer.
Next, use an ice cream scoop or large cookie scoop to place the batter in the muffin cups. Make sure they are filled only to about 3/4 of the way full. NOTE: Due to the oats, this batter is very thick.
Use paper cups to line your muffin tin. I have also seen some fun silicone cups…but I only use those if we are sticking around home. If I will be transporting these, I use paper liners.
Feel free to use whole wheat flour in place of all purpose flour. There are some great wheat flours out there perfect for baking! You should yield about 15 muffins from this recipe.
Easy and Tasty Breakfast or Snacks + They are “Good” for You
Tossing these muffins together for a week of work or school is super easy, and as moms we can feel good about it! They give a little protein and whole grains, and not too much sweet. They are definitely more of a meal versus a dessert muffin. They’re the perfect balance between delicious, sweet, cinnamon spiced muffin, and a healthy oatmeal breakfast.
Also, these Easy Cinnamon Oatmeal Muffins are not overly sweet, and the texture is very hearty. Win win! If you’d like them a bit sweeter, sprinkle the tops with a dusting of cinnamon and sugar. Or, dip the tops in melted butter after you remove them from the oven, and then sprinkle the cinnamon and sugar on!
They may not be the 100% healthiest muffin option, but they are definitely better for you than what you’d get in a bakery or from a box. Isn’t that the EASIEST Cinnamon Oatmeal Muffin recipe ever?! Seriously, they are so good and so filling. Plus, you can throw them in your bag when you are out and about, or in your kiddo’s lunchbox. Not only are they easy, but they could possibly venture into the “healthy” category. I hope you decide to try them…..will you?
- 2 cups flour
- 1 cup old fashioned oats
- 1/2 cup sugar
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 egg
- 1 stick of melted butter
- 1 cup of milk
First, heat the oven to 375 degrees, and place paper muffin cups into your muffin pan. Set aside.
Then, mix the dry ingredients in a batter bowl. In a separate bowl, stir together the milk, egg, and melted butter.
Next, make a well in the center of the dry ingredients, and add the milk mixture to this. Stir it together until JUST blended. Do not over mix.
Spoon the batter into the muffin cups. This will be VERY thick batter, due to the oats. So, I like to use an ice cream scoop or a cookie scoop to get the batter into the cups. Fill them almost full.
Bake for 15 minutes. Muffins are ready when a toothpick inserted in the center comes out clear. Remove from the muffin tin, and cool on a wire rack.