These healthy oatmeal muffins are easy to make with nutritious ingredients. They're light and moist, and a perfect meal prep breakfast recipe for busy mornings.
In a medium bowl, mix together flour, baking powder, baking soda, sea salt and cinnamon, set aside.
In a large bowl, whisk together sour cream, melted butter, applesauce, milk brown sugar, eggs and vanilla.
Add the dry ingredient mixture and stir to combine.
Stir in the oatmeal.
If desired, stir in 1 cup add-ins (chocolate chips, nuts, dried fruit, etc.)
Pour ¼ cup batter into each well of the prepared muffin tin.
Bake 17-19 minutes, or until the tops spring back when touched and a cake tester inserted in the center comes out clean.
Let cool in the muffin pans for 20 minutes before removing with a spoon or sharp knife.
Transfer to a wire rack to cool completely.
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Notes
Ingredient Substitutions
All-purpose flour. make them gluten-free by using a 1:1 all-purpose gluten-free flour blend. You can substitute up to half of the flour with whole wheat pastry flour.
Sour cream. full-fat Greek yogurt or plain yogurt work well too. You can also you a vanilla flavored yogurt.
Salted butter. Unsalted butter, coconut oil, canola oil and ghee all work well as substitutes.
Applesauce. mashed banana or sweet potato are good substitutes.
Whole Milk. Half and half, 2% milk or coconut milk work well.
Light brown sugar. For a richer molasses taste, use dark brown sugar.
Quick cooking oats. if you don't have quick oats, pulse old-fashioned oats in the blender a couple times, then use in this recipe.
Store/FreezeStore oatmeal muffins in an airtight container at room temperature for 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.To reheat, warm in the microwave for 30-60 seconds.