Mom’s Oatmeal Muffins

My Mom’s Oatmeal Muffins are a delicious and nutritious muffin! One of my family’s favourite recipes!

If there is one muffin recipe that I could make and eat over and over it would be this recipe for my Mom’s Oatmeal Muffins. In fact, I make a batch of these at least once a month, sometimes more. I first had these muffins when I was a kid and my Mom would make them for us, so they’re basically comfort food for me. Now I make them for my own family…family recipes really are the best. I hope they become a part of your family too.

Oatmeal Muffins {A Pretty Life}

Simple + quick!

This recipe is very uncomplicated and only takes a few minutes to assemble, which means that within about a half hour you can have a batch of freshly baked muffins ready to enjoy. Love that. But mostly I just really love how delicious they are…they’re tender with a yummy oat-y texture! Oh, and did I also mention they’re healthy muffins? Even better.

Oatmeal Muffins {A Pretty Life}

Serving Suggestions:

These Oatmeal Muffins are perfect for lunch boxes and after school snacks. Or invite a friend over for coffee or a spiced tea, and plate of these homemade oatmeal muffins. I also like to serve them for brunch with eggs, bacon and fruit salad. So good.

Oatmeal Muffin Recipe Tips:

  • OATS: Use quick oats or rolled oats for this recipe (not instant oats).
  • BUTTERMILK: These are best made with buttermilk, but if you don’t have any on hand you can try this buttermilk substitute or use 1/2 cup sour cream and 1/2 cup milk.
  • OIL: Vegetable or canola oil. You can use melted butter as well. I have also used melted coconut oil which is good, but it definitely adds a coconut flavour to the muffins.
  • FLOUR: For extra nutrition you can use 1/3 cup whole wheat flour and 2/3 cup white flour, or half and half.
  • VARIATIONS: You can add 1/2 tsp ground cinnamon, or 1/2 cup chocolate chips, raisins or blueberries.
  • STORAGE: Store these muffins in an airtight container on the counter at room temperature. Tip! If you want warm muffins, I like to put them in the microwave for about 10 seconds.
  • FREEZING: These muffins freeze well. Store in an airtight container or ziplock bag in the freezer for up to 3 months.

Mom’s Oatmeal Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 2 reviews

My Mom’s Oatmeal Muffins are a delicious and nutritious muffin!  One of my family’s favourite recipes.

  • Author: Jo-Anna Rooney
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 1216 muffins 1x
  • Category: Muffins
  • Method: Baking
  • Cuisine: American


Units Scale
  • 1 cup quick oats
  • 1 cup buttermilk
  • 1 cup all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup oil (vegetable or canola)
  • 1/2 cup brown sugar
  • 1 large egg (lightly beaten)


  1. Preheat your oven to 400 degrees F.
  2. Line a muffin tin with 12 paper liners.
  3. Stir together the oats and buttermilk, and let sit for about 5 minutes.
  4. In a separate large bowl whisk together the flour, salt, soda and baking powder.
  5. In another bowl combine the oil, egg and brown sugar. Then add this to the oat mix.
  6. Then combine the oat mixture with the flour mixture.
  7. Scoop the batter evenly between 12 muffin cups for 12 large muffins, or you if you want smaller muffins, spread the batter between 16 muffin cups.
  8. Bake for 15 – 20 minutes.
  9. Let the muffins cool in the muffin pan for about 5 minutes, then remove and let fully cool on a wire rack.

Follow me on Pinterest!

Mention @prettysuburbs so I can see what you made!

I hope you enjoy this tasty and healthy muffin recipe. Have a delicious day!


Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  1. Hi Jo Anna,
    Your Oatmeal Muffins looks so good, I would just love one with my coffee. Thank you so much for bringing them to Full Plate Thursday and please come back!

  2. Just made your Mom’s oatmeal muffins. Had to substitute a couple of things as my husband cannot eat eggs and I can’t do milk. So I used Egg replacer and almond milk. Made the almond milk sort of into “buttermilk” by adding 1T white vinegar. They are really tasty, not too sweet, chewy good. Thanks so much for sharing.

  3. I’m so excited I found this recipe! Oatmeal muffins were a comfort food when I was growing up too and I can’t wait to make these for my girls tomorrow! Thank you!

  4. 4 stars
    Loved this little recipe. I didn’t have buttermilk in the fridge, so I mixed about 1/3 cup Greek yogurt in with milk and made it measure 1 cup. Seemed to work but I felt that I could taste the baking soda just a bit. Next time (and YES! there will be a next time), I reduce the baking powder (which has backing soda in it) to 1/2 teaspoon and see if that cuts the flavor out. Sometimes substitutions are not 100% and we have to learn!