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Mom’s Oatmeal Muffins

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

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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.

Oatmeal Muffins {A Pretty Life}

This recipe is really uncomplicated and only takes a few minutes to assemble, which means that within about a half hour you can have a batch of fresh baked muffins ready to enjoy.  Love that.  But mostly I just really love how delicious they are…they’re tender, oat-y and so good!

Oatmeal Muffins {A Pretty Life}

These Oatmeal Muffins are perfect for lunch boxes and after school snacks.  Or invite a friend over for coffee or a spice tea, and plate of homemade muffins.  So good.



Mom’s Oatmeal Muffins

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: 12 - 16 muffins 1x


  • 1 cup oats
  • 1 cup buttermilk
  • 1 cup flour (for extra nutrition (you can use 1/3 cup whole wheat flour and 2/3 cup white flour))
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup oil
  • 1/2 cup brown sugar
  • 1 egg (beaten)


  1. Preheat your oven to 400 degrees.
  2. Combine the oats and buttermilk, and let sit for about 5 minutes.
  3. In a separate bowl, whisk together the flour, salt, soda and baking powder.
  4. In another bowl combine the oil, egg and brown sugar. Then add this to the oat mix.
  5. Then combine the oat mix with the flour mix.
  6. Line a muffin tin with paper liners.
  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.


I like to cut back on the wheat flour, so I often make these muffins with 1/2 flour and 1/2 cup oat flour. They’re a little more crumbly and not as big, but they’re just as good in terms of flavour.

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Looking for more delicious muffins recipes?  Here are more of our favourites:

Banana Berry Bomb Muffins {A Pretty Life} 
Blueberry Muffins {A Pretty Life}
The Easiest Banana Muffin Recipe
Hearty Banana, Apple & Carrot Muffins {A Pretty Life}
Have a delicious day!

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  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!