Recipe

6 Mini Oat Muffins to Be Made (and Eaten!) in One Hour

By Mulan Xia at University of California – Berkeley

They say breakfast is the most important meal of the day. And it's certainly my favorite. But I'm also a college student who can barely make it to her 8 am class, much less make breakfast on a weekday. 

These muffins are an easy solution for breakfast even on the busiest of days. Bake them on a lazy Sunday afternoon and save the rest for a quick bite over the next week. With only 2 batters for 6 muffins, it takes just an hour. Add the fact that one is made almost entirely in a blender, and you don't even have to worry about mixing. They're bite-sized powerhouses of fruits, veggies, and a good dose of oats, so what are you waiting for? Get baking! 

#SpoonTip: If you prefer full sized muffins, simply double the recipes below and bake for an extra 5-10 minutes.

Batter 1: Apple, Blueberry, and Carrot Oat Muffins

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Servings: 12
Ingredients
  • 3/4 cup rolled oats
  • 2/3 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup plain Greek yogurt
  • 1/4 cup brown sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 3 tablespoons honey
  • 2 tablespoons milk
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup unsweetened applesauce
  • 1/3 cup diced apple
  • 1/4 cup blueberries
  • 1/4 cup shredded carrots
  • 1/3 cup raisins

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Step 1

Preheat oven to 350°F. Lightly coat a nonstick mini-muffin pan with cooking spray.

Pull out your fruit and veggie toppings: We suggest apple, blueberry, and carrots, but feel free to throw in whatever you have!

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Step 2

In a medium-sized bowl, combine the dry ingredients: Oats, flour, baking powder, baking soda, and cinnamon. Be careful not to over mix — stir only until just combined.

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Step 3

In a separate bowl, beat together the wet ingredients: Egg, sugar, yogurt, milk, honey, and vanilla.

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Step 4

Fold together dry and wet ingredients until just combined. Again, be careful not to over mix — doing so will prevent the muffins from properly rising.

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Step 5

Divide batter into 3 bowls. The last bowl should have 2/3 the amount of the others. Label them apple, blueberry, and carrot batter, with apple being the lesser bowl.

Apple Batter: Fold in applesauce, apples, and 1/2 of raisins.

Blueberry Batter: Fold in blueberries.

Carrot Batter: Fold in shredded carrots and remaining raisins.

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Step 6

Spoon batter into your tin (a tablespoon scoop works well). The batter should be level to the top of the tin. A general guideline is that each bowl of batter should make approximately 4 mini muffins.

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Step 7

Bake for 18-20 minutes, or until tops of muffins are golden brown.
Allow muffins to cool in the tin for 10 minutes before pulling them out and allowing them to cool on a rack for another 10 minutes.

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Step 8

While your muffins are baking, start preparing your batter for the next 3 muffins! (Recipe down below.)

Batter 2: Double Chocolate, Pumpkin, and Banana Oat Muffins

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Servings: 12
Ingredients
  • 1 cup rolled oats
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/3 cup plain Greek yogurt
  • 1/3 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 ripe banana
  • 1/4 teaspoon salt
  • 1 large dark chocolate bar
  • 1/3 can canned pumpkin
  • 2 tablespoons cocoa powder
  • 1/4 teaspoon ground cinnamon

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Step 1

Preheat the oven to 400°F. Lightly coat a nonstick mini-muffin pan with cooking spray.

Chop your chocolate bar into chunks about the size of fingernails. Set aside.

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Step 2

Place egg, oats, brown sugar, baking powder, baking soda, banana, Greek yogurt, vanilla, and salt into the blender. Blend on high for 30 seconds.

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Step 3

Divide mixture into 3 bowls. The last bowl should have 2/3 the amount of the others. Label them double chocolate, pumpkin, and banana batter, with pumpkin being the lesser bowl.

Double Chocolate Batter: Fold cocoa powder into the batter. Add 1/3 of your chocolate chunks.

Pumpkin Batter: Mix in pumpkin purée until just combined. Sprinkle in cinnamon and add 1/3 of chocolate chunks.

Banana Batter: Fold in remaining chocolate chunks.

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Step 4

Spoon batter into your greased muffin tin. Again, we want the batter to just reach the top of the tin. Try to get at least one chocolate chunk in each muffin — you'll thank yourself later.

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Step 5

Bake for 12-15 minutes, or until the tops of the muffins are golden brown.
Allow muffins to cool in the tin for 10 minutes before pulling them out and allowing them to cool on a rack for another 10 minutes.

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Step 6

Enjoy! Try slathering the tops with peanut butter or pairing the muffins with a side of Greek yogurt for an extra kick of protein.

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All recipes were adapted from RunningwithSpoons. So if you want more muffin ideas, head on over!

Or if none of these flavors tickled your fancy (but you're still in love with muffins), check out these recipes:

Bacon, Egg, and Cheese Muffins

Boozy Brunch Muffins

Pecan Pie Muffins