Super easy melt and mix Oat Muffins using pantry staples - with different flavour combinations: blueberry, chocolate chunk or apple and cinnamon.
Often in these winter months we spend lots of time with the kids indoors. Making Easy Oaty Muffins is great way to entertain your little ones, especially during the school holidays, is to get them into the kitchen. They are so versatile with the flavour combinations and make great lunch box fillers. Here, I have apple and cinnamon, blueberry, and chocolate chunk. Check out my Feijoa Muffins and Banana Muffins for some different flavours.
My kids love baking with me in the kitchen and this recipe is made in one bowl so not much clean up! Most of these ingredients are pantry staples, so hopefully you can get straight into these without visiting the shops. These muffins are the perfect filler for lunchboxes, Lunchbox Scrolls are a good addition too!
Ingredient notes:
- Quick Rolled Oats: Oats help make muffins more filling, so they're perfect for keeping little tummies happy between meals.
- Butter: It adds a rich, comforting taste that makes muffins feel like a proper homemade treat
- Eggs and Milk: help create soft, fluffy muffins that hold together well and are perfect for family baking.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat oven to 190°C fan bake. Heat the butter in a large microwave safe bowl until just melted. Pour in the sugar and whisk until well combined, add eggs and whisk again.
Add milk and oats then stir everything together. Sift in flour and add the flavour ingredients of your choice. Fold until just combined. Do not over-mix.
Spoon into well-greased muffin tins.
Stir together the caster sugar and cinnamon topping mix then sprinkle over each muffin.
Bake for 15-20 minutes until cooked through. Leave to cool in the tin for 5 minutes before turning out onto a rack.
Serve warm with butter.
Recipe FAQs:
You could swap out the blueberries for frozen raspberries or mixed berries. Any of your favourite canned fruit would work in the apple version - peaches, plums or apricots would be yummy. Even feijoa when in season.
Yes! Once the muffins have cooled completely, place they in an airtight bag in the freezer. If you put a frozen muffin in a school lunch box in the morning, it will have defrosted by midday (and will help to keep the rest of the lunch cool!).
Storage:
Once cooled, store in an airtight container for up to three days.
Freeze in an airtight container or bag and freeze for up to three months. Perfect to pop into lunchboxes.
Top tips:
Mix and match your flavours! You could swap out the blueberries for frozen raspberries or mixed berries. Any of your favourite canned fruit would work in the apple version - peaches, plums or apricots would be yummy. Even feijoa when in season.
Related Recipes:
Made this recipe?
Please click on the stars below to rate it or, write a review!
Easy Oaty Muffins
A basic Oaty Muffin mix made different ways with fruit and chocolate.
Ingredients
Muffin mixture
- 120g butter, melted
- ½ cup caster sugar
- 2 eggs, beaten
- 1 cup milk
- 1 cup quick rolled oats
- 2 cups self-raising flour
Topping mix
- 1 Tbsp caster sugar
- ½ tsp cinnamon
Flavour options
- 1 cup frozen blueberries OR
- 1 cup (120g) roughly chopped chocolate or choc chips OR
- 1 can (385g) apple slices, drained and chopped + 1 tsp cinnamon
Instructions
- Preheat oven to 190°C fan bake.
- Heat the butter in a large microwave safe bowl until just melted.
- Pour in the sugar and whisk until well combined, add eggs and whisk again.
- Add milk and oats then stir everything together.
- Sift in flour and add the flavour ingredients of your choice. Fold until just combined. Do not over-mix.
- Spoon into well-greased muffin tins.
- Stir together the caster sugar and cinnamon topping mix then sprinkle over each muffin.
- Bake for 15-20 minutes until cooked through. Leave to cool in the tin for 5 minutes before turning out onto a rack.
- Serve warm with butter.
Notes
- These muffins freeze well if kept in an airtight bag for up to three months in the freezer.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 233Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 54mgSodium: 349mgCarbohydrates: 34gFiber: 2gSugar: 11gProtein: 5g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
If you don't already follow me, head over to my Instagram, Facebook or TikTok pages to keep up to date with all my new recipes.
Vanya
Karin Stedall says
Hi I am looking for a basic muffin recipe that we can add a variety of different things to. Could I make the oat muffins and just leave out the oats as we don’t want oats included. We are baking for parents who have babies in NICU at the Waikato hospital.
VJ cooks says
Hi Karin, that is so lovely. I bet the parents are really grateful. I would probably recommend using the basic muffin mixture from the Caramilk muffins, but omit the caramel centre and caramilk pieces. You could then add in any berries, chocolate or other flavours you like.
Tania says
Just made 2 batches of your easy oaty muffins … one lot with apple and the other with banana and choc chips.. De-licious
Made them to freeze for my daughter who is due to have her 2nd baby any day and specifically asked for anything oaty!
Super easy and super scrumptious
Thank you
VJ cooks says
What a lovely thing to do for your daughter, she will appreciate every one of those muffins!