Soft Oatmeal Breakfast Muffins

Name: Soft Oatmeal Breakfast Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 1 cup rolled oats; 1 cup milk; 1/2 cup yogurt; 1/3 cup honey or maple syrup; 1/4 cup vegetable oil; 1 ripe banana, mashed; 2 eggs; 1 teaspoon vanilla extract; 1 cup whole wheat flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup chocolate chips or fresh fruit (optional)

Highlighted under: Light Kitchen Classics

I absolutely love starting my day with these Soft Oatmeal Breakfast Muffins. They are not only fluffy and delicious, but they also pack a wholesome punch with healthy oats and fruits. The combination of flavors and textures makes each bite satisfying, and I often find myself reaching for one more. This recipe is super easy to follow, and I usually have all the ingredients on hand. Whether I'm rushing out the door or enjoying a leisurely breakfast, these muffins are my go-to choice for a nutritious start.

Created by

Erin Wallace

Last updated on 2026-01-24T11:10:25.315Z

When I first tried making these muffins, I experimented with different add-ins like nuts and dried fruits. The key is to find the perfect balance between moistness and structure, which I discovered comes from adding a little yogurt or applesauce. It really enhances the flavor and helps keep them soft!

Over the years, I've adjusted the recipe to suit my family's taste, often incorporating seasonal fruits. One of my favorite variations is with blueberries during the summer, and I can never get enough of the crunch from the oats. They disappear too quickly!

Why You'll Love This Recipe
Hearty and healthful, perfect for busy mornings
Customizable with your favorite fruits and nuts
Soft texture with a pleasant chew from the oats

Understanding the Ingredients

Each ingredient in these Soft Oatmeal Breakfast Muffins plays a crucial role in achieving the perfect texture and flavor. Rolled oats provide a hearty base, giving the muffins their signature chewiness and fiber content. Incorporating milk and yogurt adds moisture and richness, while the natural sugars from honey or maple syrup contribute a subtle sweetness without being overwhelming. The mashed banana not only sweetens the batter but also acts as a binding agent, ensuring that the muffins remain soft and tender.

The use of whole wheat flour enhances the nutritional value of these muffins, adding more fiber and a slight nuttiness to the flavor profile. If you don’t have whole wheat flour on hand, you can substitute with all-purpose flour, but the muffins may be slightly less hearty. Additionally, consider using unsweetened applesauce instead of yogurt for a dairy-free option; this substitution will still keep the muffins moist and delicious.

Key Baking Tips

Baking is as much about technique as it is about ingredients. When mixing your wet and dry ingredients, be careful not to overmix the batter. This is crucial for light and fluffy muffins. Overmixing can lead to dense muffins due to gluten development, so mix just until combined. You’ll know it’s ready when you see a few lumps in the batter—this is perfectly fine and will lead to a better texture.

Another tip is to watch the baking time closely. Ovens can vary in temperature, so start checking your muffins at the 18-minute mark. Insert a toothpick into the center, and if it comes out clean or with a few moist crumbs, they’re done. If it comes out wet, continue baking, checking every minute. Once they’re out of the oven, resist the temptation to dig in right away; allowing them to cool for a few minutes helps them set for easier removal from the tin.

Ingredients

Gather these ingredients before you start:

For the Muffins

1 cup rolled oats
1 cup milk
1/2 cup yogurt
1/3 cup honey or maple syrup
1/4 cup vegetable oil
1 ripe banana, mashed
2 eggs
1 teaspoon vanilla extract
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips or fresh fruit (optional)

Make sure to have everything measured out to streamline the cooking process.

Instructions

Follow these steps for perfect muffins:

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with oil.

Combine Oats and Milk

In a large bowl, mix the rolled oats with the milk and let it sit for about 10 minutes until the oats soften.

Mix Wet Ingredients

Add the yogurt, honey, vegetable oil, mashed banana, eggs, and vanilla extract to the oats, mixing until well combined.

Add Dry Ingredients

In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt. Gradually incorporate this into the wet mixture.

Fold in Optional Add-ins

If you’re using chocolate chips or fruit, gently fold them into the batter until just mixed.

Fill Muffin Tin

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your delicious homemade muffins with a spread of butter or jam!

Pro Tips

For added moisture, consider using mashed avocado or applesauce in place of some oil. Additionally, these muffins freeze beautifully, so you can make a batch ahead of time and reheat them as needed.

Serving Suggestions

These Soft Oatmeal Breakfast Muffins are versatile enough to be enjoyed on their own or paired with various toppings. For a quick breakfast, spread a thin layer of almond butter or peanut butter on top for added protein. You can also serve them with a side of fresh fruit or a small smoothie to complete your morning meal. Their portability makes them an excellent snack option for kids or when you're on the go.

If you want to elevate your muffin experience, consider pairing them with a dollop of Greek yogurt and a drizzle of honey. This serves as a delightful contrast to the muffins' softness, while the tanginess of the yogurt enhances the overall flavor profile.

Storage and Freezing

To keep your muffins fresh, store them in an airtight container at room temperature for up to three days. If you find you're not going to eat them all right away, these muffins also freeze exceptionally well. Place them in a freezer-safe bag, removing as much air as possible, and they can last for up to three months.

When you're ready to enjoy your frozen muffins, simply pop them into the microwave for about 30-60 seconds or let them thaw overnight in the fridge. If you prefer a warm muffin, a quick visit to the toaster oven can revive their fresh-baked charm without drying them out.

Questions About Recipes

→ Can I use gluten-free flour?

Yes, you can substitute gluten-free flour in place of whole wheat flour for a gluten-free version.

→ How long do these muffins last?

They can be stored in an airtight container at room temperature for up to 4 days, or in the freezer for up to 3 months.

→ Can I use quick oats instead of rolled oats?

Yes, quick oats can be used, but the texture may be slightly different.

→ What can I substitute for eggs?

You can use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) as an egg substitute.