These Oatmeal Cinnamon Muffins are an easy, delicious, and healthy breakfast or snack with a delicious cinnamon flavor and crunchy cinnamon crumb on top. They are the perfect way to start your day or satisfy your sweet tooth.
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.
- For these oatmeal cinnamon muffins, you first need to soak the rolled oats with almond milk and apple cider vinegar for 20 minutes. This step is not optional. It softens the oats and ensures fluffy oatmeal muffins that are not dry.
- Meanwhile, prepare the oat crumble. In a small mixing bowl, add softened unsalted butter, coconut sugar, flour, and oats.
- Use a fork to mash the butter into the dry ingredients, then use your fingertips to rub the ingredients together until a crumbly topping forms.
- Set aside in the fridge.
- Next, in a large mixing bowl, whisk all the remaining dry ingredients: flour, cinnamon, baking soda, baking powder, and salt. Set aside.
- In another large bowl, whisk applesauce, oil, vanilla extract, and maple syrup.
- When the oats have soaked for 20 minutes, it’s time to preheat the oven to 400°F (200°C).
- Line a 12-hole muffin pan with paper liners and lightly oil with cooking spray. Set aside.
- Finally, to make the muffin batter, fold the wet ingredients into the dry ingredients, including the milk mixture made in step one.
- Stir until a lightly thick oatmeal muffin batter forms.
- Fill the muffin tin evenly with the muffin batter and bake the muffins for 5 minutes in the center rack of the oven at 400°F (200°C). I like to prebake these muffins for 5 minutes at a higher temperature. This ensures ultra-fluffy oatmeal muffins.
- Reduce the oven to 350°F (180°C). Keep baking for 15 to 17 minutes, until golden brown on top and a toothpick inserted in the center of the cinnamon oatmeal muffins comes out clean.
- Cool down in the muffin cups for a few minutes, then release them on a cooling rack to cool completely at room temperature.
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.
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Oatmeal Cinnamon Muffins
Ingredients
- 1 cup Almond Milk
- 1 teaspoon Apple Cider Vinegar
- 1 cup Old-Fashioned Rolled Oats
- 1 ¾ cup All-Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 tablespoon Cinnamon
- ½ teaspoon Salt
- ½ cup Avocado Oil - or melted butter
- ½ cup Maple Syrup
- 1 teaspoon Vanilla Extract
- ¼ cup Unsweetened Applesauce
Cinnamon Oat Crumb Topping
- ⅓ cup All-Purpose Flour
- 2 tablespoons Old-Fashioned Rolled Oats
- ½ teaspoon Cinnamon
- ¼ cup Coconut Sugar - or soft brown sugar
- 3 tablespoons Dairy-Free Butter (Unsalted) - softened
Instructions
Soak Oats
- In a large bowl, add rolled oats, almond milk, and apple cider vinegar. Set aside 20 minutes until the oats soften and soak up some liquid. This step is not optional, or the muffins won't hold their shape.
- Meanwhile, prepare the cinnamon oats crumble.
Oat Crumble Topping
- In a small bowl, stir flour, oats, cinnamon, and sugar. Add softened plant-based butter and use your fingertips to rub into the dry ingredients to form a crumble texture. Set aside.
Muffin Batter
- Preheat oven to 400°F (200°C). Line a 12-hole muffin tray with paper case liners. Grease with cooking spray. Set aside.
- In a large bowl, stir the remaining dry ingredients: flour, baking soda, baking powder, cinnamon, and salt.
- Stir the wet ingredients into the dry: applesauce, maple syrup, vanilla extract, avocado oil, and soaked ingredients from Step 1. Stir until the batter is smooth.
- Fill the prepared muffin pan evenly with the batter and sprinkle the cinnamon crumble toppings on top of each muffin.
- Bake for 5 minutes at 400°F (200°C), then reduce heat to 350°F (180°C) and keep baking for 15-18 minutes until a pick inserted in the center come out clean.
- Cool down on a wire rack before serving.
Storage
- Store leftovers in the fridge for up to 4-5 days in an airtight container or freeze them in freezer bags for up to 1 month. Thaw at room temperature.
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