Healthy Oat Muffins Recipe

3/4 cup Old Fashioned Quaker Oatmeal, uncooked

1/2 cup wheat flour

1/2 cup oat Flour

To make your own flour from oats, place 3/4 cups quick or old-fashioned oats, uncooked, in blender or food processor. Cover and blend 60 seconds. Makes 1/2 cup flour.

1/4 cup white Flour

1/4 cup bran

1 1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon Salt

1/4 cup flaxseed, ground (optional)

1/4 cup sunflower seeds

1/4 cup pumpkin seeds

1/2 cup walnuts, chopped

2 large eggs

1/2 cup applesauce

3 large bananas, mashed (see substitutes)

1/3 cup honey (see substitutes)

2/3 cup low-fat plain yogurt (see substitutes

1 teaspoon vanilla

Preheat oven to 350 degrees (F) and line muffin tin with paper liners.

In a large bowl, mix together dry ingredients.

In a separate bowl, beat eggs. Mix in applesauce, mashed bananas, honey, yogurt, and vanilla until well blended.

Stir wet ingredients into the dry ingredients just enough to moisten the dry ingredients.

Spoon batter into the prepared muffin tins and bake for 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool about 15 minutes.

These delicious and healthy muffins can be prepared ahead of time and frozen. Then for a quick breakfast or snack, just reheat them in the microwave for a few seconds.


Substitute 2 cups of diced Granny Smith apples for the bananas. First mix the diced apples with 1 teaspoon cinnamon and 1/4 tsp nutmeg. Then mix them into the dry ingredients before adding the wet ingredients.

Or use pumpkin puree with some allspice to turn this into a crunchy, healthy pumpkin muffin recipe.

1 1/3 cups sugar plus 1/3 cup water can be substituted for the honey.

Buttermilk can be substituted for the yogurt. Don't have buttermilk? Just add 1 tablespoon of lemon juice to milk and let stand 5-10 minutes.

1 1/2 cups Instant Quaker Oatmeal

3/4 cups whole wheat flour (see suggestions)

3/4 cups all-purpose flour

1 teaspoon baking powder

3/4 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 cup packed brown sugar

1 egg white

1 cup applesauce

1/2 cup milk

1/4 cup Instant Quaker Oatmeal

1/4 cup packed brown sugar

1 tablespoon ground cinnamon

1 teaspoon white sugar

1 tablespoon butter, melted

Preheat an oven to 350 degrees F and lightly grease 12 muffin cups or line with paper muffin liners.

In a medium bowl, whisk together the 1 1/2 cups of oatmeal, flours, baking powder, baking soda, and 1 tablespoon of cinnamon.

In a large bowl, whisk together the 1/2 cup of brown sugar, egg white, applesauce, and milk until there are no lumps.

Slowly add the flour mixture to the large bowl of wet ingredients until everything is moistened.

Pour batter into prepared muffin cups.

In a small bowl, add the topping ingredients. Mix well. Slightly press topping onto each muffin.

Bake 20 - 25 minutes or until golden and a toothpick inserted in the center of a muffin comes out clean. Allow to cool 10 minutes before serving.


There are many types of whole wheat flours that are sweeter and lighter than traditional whole wheat. For example, hard white wheat flour creates similar results as all white but is much better for you. There are other choices, too, like kamut flour, spelt flour, oat flour, and teff flour. These are all healthy choices. So explore...discover...and ENJOY!