Healthy Morning Option: Whole Wheat Oatmeal Muffins

Our Favorite Healthy Whole Wheat Oatmeal Muffins

Remember those whole wheat chocolate chip muffins from last week? I loved them, made them a few times, but needed something with less chocolate, and more whole wheat. The result is these whole wheat muffins packed with oatmeal and good enough to eat on their own. If you add a little honey (or nutella) you have a sweet little snack. 

What you’ll need for this Whole Wheat Muffin Recipe:

  • 1 1/4 cup old-fashioned oats
  • 1 cup whole wheat flour
  • 3/4 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 C cup 2% milk
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract

How to Make these Healthy Whole Wheat Muffins

  • Mix the first six ingredients together in a bowl. In another bowl (or stand mixer), beat the eggs, milk, oil and vanilla. Stir into the dry ingredients until moistened.
  • Grease muffin pan and fill each cup till its 2/3 full. Bake at 400° for 15-17 minutes or until a toothpick or fork inserted near the center comes out clean. Cool on a wire rack. Serve warm (makes about 12).
Other Ideas: This would be a great base mix to add in blueberries,  chopped nuts, or chocolate chips. Add in some honey to the batter to make them a little bit more moist as well. 




What’s your favorite muffin recipe?
Planning on making these? Pin them for later! 

**7/15: This recipe has been updated to add a little more milk and oil which makes a slightly more moist muffin. 

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  1. I'm definitely going to make these! I've been looking for a healthy morning option.

    1. This is my go-to muffin recipe! They are delicious and very easy to make. I do add a bit of honey to my batter. Thanks for a great recipe!

  2. That looks absolutely delicious! I'm definitely going to have to try this out now!

    <3 Sharmaine Ruth

  3. Ooooh man, these look delicious! I think I will add nuts or dried cranberries when I make them! This looks like the perfect healthy muffin base for any add-in

  4. Just came out of the oven. These are really good!!! Rose nicely. I added blueberries and cinnamon and only 1/2 cup sugar

  5. Delicious! I made it vegan by using "flax eggs" (2 tbs flax with 5 tbs water) and almond milk, then added 1 chopped up carrot, 1 handful of dried cranberries, 1 chopped up apple, and cinnamon.

  6. you don't have any nutritional info on this do you? DH is diabetic and I'm trying to learn to cook with lower carbs (after 46 years of cooking the downhome way!) So any tips you could offer me would be appreciated.

  7. My four year-old just helped me whip up a batch of these. They're still cooling and he's trying really hard to be patient until they're ready to eat. We subbed vanilla almond milk that needed to be used and added a tsp. of cinnamon. They're making my house smell fantastic.

  8. Love these muffins! Made a few adjustments to make them vegan and they turn out awesome! I used almond milk and made flax eggs!

  9. These were great. I added chopped dried apricots which added a nice subtle fruity flavour. They could have used a hint of cinnamon, which I will add to the next batch.

    1. Oh interesting! I love the idea of adding cinnamon – maybe some nutmeg + cloves in the fall.