These oatmeal muffins are easy, healthy, and perfect for toddlers. Made with simple ingredients like oats and banana, they’re soft, naturally sweet, and quick to bake. You can store them for later or serve them fresh for breakfast or a snack.
Looking for more ways to mix things up? I’ve got variations like banana, apple cinnamon, and carrot oatmeal muffins. Whether you’re a busy parent looking for a simple snack or a breakfast, these muffins hit the spot.
Why you’ll love these muffins
These oatmeal muffins are soft, sweet, and perfect for tiny hands. They’re easy to make, healthy, and toddlers love them.
- Kid-approved taste and texture
- Quick to prep (under 10 minutes)
- Healthy, wholesome ingredients
- Perfect for breakfast, snacks, or lunch boxes
- Freezer-friendly for busy days
What You Need To Make This Recipe
Here’s what you need to make these easy oatmeal muffins:
- 1 1/2 cups Oats
- 1 cup milk (any kind you prefer)
- 1 egg
- 1 tsp baking powder
- 1/4 cup brown sugar (instead of 1/4 cup honey or maple syrup)
- 1/4 cup oil or melted butter
- Optional add-ins – 1/2 cup blueberries, raisins, or tiny chocolate chips (or whatever your toddler loves!)
Tip: Old-fashioned rolled oats work best.
Substitutions
You can easily swap ingredients if you don’t have something on hand:
- Instead of milk, Use any plant-based milk.
- No egg? Try a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).
- No honey? Maple syrup or a little brown sugar works great too.
- No oats? Quick oats work, but the muffins will be softer.
How to Make Oatmeal Muffins
Here’s how to make these muffins:
- Mix wet ingredients. In a bowl, combine milk, egg, honey, and oil.
- Add dry ingredients. Stir in oats and baking powder.
- Add any mix-ins. Fold in blueberries or raisins if you like.
- Spoon into muffin pan. Fill each muffin cup about 3/4 full.
- Bake. Bake at 350°F (175°C) for 20-22 minutes or until a toothpick comes out clean.
- Cool and serve. Let them cool a bit before serving.
How To Store
These muffins stay soft and yummy for days. Here’s how to keep them fresh:
- On the counter: Store in an airtight container for up to 2 days.
- In the fridge: Keep in a container for up to 5 days.
- In the freezer: Pop them in a freezer bag and freeze for up to 2 months.
Tip: Warm them up in the microwave for 10-15 seconds. Toddlers love them soft and warm
Best Tips For Success
Want your muffins soft, fluffy, and extra yummy? Try these easy tricks:
- Use a super ripe banana. The ones with spots are the sweetest!
- Don’t stir too much. Mix it just enough so everything’s together.
- Fill the muffin cups almost to the top. Bigger muffins are more fun!
- Let them cool a little before you take them out. So they don’t fall apart.
- Add your kiddo’s favorite things. Like tiny chocolate chips or squishy blueberries.
Try out more muffin like Peanut Butter Banana Muffins, Raspberry Muffins Recipe, Pancake Muffins and muffin with hidden veggies Pumpkin Muffins Recipe and Spinach Muffins. These are perfect who are not eating veggies.
Oatmeal Muffin Variations
Want to switch things up? Try these fun muffin flavors your toddler will love:
Banana Oatmeal Muffins
Soft, sweet, and made with ripe bananas. No extra sugar needed — the banana does the job.
I actually have a super easy recipe for these on Banana Oatmeal Muffins. Go check it out.
Apple Oatmeal Muffins
Packed with fresh apple pieces, these oatmeal muffins are a sweet and healthy treat. The apples add a natural sweetness and moisture, making them perfect for breakfast or snack time.
If your little one loves apples, I’ve shared a simple recipe for this one too. You’ll find it on Apple Oatmeal Muffins.
Carrot Oatmeal Muffins
A sneaky way to get veggies in. These are soft, lightly sweet, and packed with grated carrot. Toddlers won’t even notice.
Want to try these? I’ve got a kid-approved recipe on Carrot Oatmeal Muffins.
Oatmeal Muffins No Flour
No flour, no problem! These oatmeal muffins are made without any traditional flour, just oats and a few simple swaps, making them gluten-free and perfect for those with dietary restrictions.
Oatmeal Muffins No Eggs
These egg-free oatmeal muffins are great for kids with allergies or for when you run out of eggs. They turn out soft and delicious with the help of applesauce or flaxseed as a binder.
Oatmeal Muffins for Diabetics
These diabetic-friendly oatmeal muffins are low in sugar but full of flavor. Sweetened with a small amount of brown sugar and packed with oats, they’re a great snack for managing blood sugar levels.
Oatmeal Muffins with Greek Yogurt
Adding Greek yogurt to these oatmeal muffins makes them extra moist and creamy. It also boosts the protein content, making them a great option for growing kids or as a healthy snack!
Frequently Asked Questions
Can I make these without eggs?
Yes! You can use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) or skip the egg if you’re using extra banana or applesauce.
How do I store oatmeal muffins?
Keep them in a container on the counter for 2 days, in the fridge for 5 days, or freeze them for up to 2 months. Just warm them up before serving!
What can I add inside these muffins?
Anything your kiddo loves. Try blueberries, raisins, grated apple, tiny chocolate chips, or even a few shredded carrots.
Oatmeal Muffins For Toddlers
These oatmeal muffins are easy, healthy, and perfect for toddlers. Made with simple ingredients like oats and banana, they’re soft, naturally sweet, and quick to bake.
11
servings10
minutes20
minutes128
kcal30
minutesIngredients
1 1/2 cups Oats
1 cup milk (any kind you prefer)
1 egg
1 tsp baking powder
1/4 cup brown sugar (instead of 1/4 cup honey or maple syrup)
1/4 cup oil or melted butter
Optional add-ins – 1/2 cup blueberries, raisins, or tiny chocolate chips (or whatever your toddler loves!)
Directions
- Mix wet ingredients. In a bowl, combine milk, egg, honey, and oil.
- Add dry ingredients. Stir in oats and baking powder.
- Add any mix-ins. Fold in blueberries or raisins if you like.
- Spoon into muffin pan. Fill each muffin cup about 3/4 full.
- Bake. Bake at 350°F (175°C) for 20-22 minutes or until a toothpick comes out clean.
- Cool and serve. Let them cool a bit before serving.
