Healthy Oatmeal Muffin Recipes

Muffins meet oatmeal in these moist and tasty grab-and-go oatmeal cups. Feel free to swap out the pecans for any other nut--walnuts would be great--or omit them altogether. Make a batch on the weekend and keep them in your fridge or freezer for quick and easy breakfasts all week. Reheat in the microwave for about 40 seconds.

We subtracted the flour, dairy products and eggs from these healthy mini muffins, which are vegan and gluten-free. But we left in all the good stuff--like tons of juicy berries in every bite. Applesauce and brown sugar make these blender muffins moist and provide just the right amount of sweetness for breakfast or a snack.

The batter for these healthy gluten-free zucchini muffins comes together in a flash in your blender. And these tasty treats are baked in a mini muffin tin, so they're the perfect snack or quick breakfast. The chocolate chips are an optional but excellent addition.

These gluten-free muffins use finely ground rolled oats in place of flour. That gives the fruit- and nut-studded muffins a tender texture and fluffy crumb. To make the muffins even easier, everything is combined in the blender so you can blend, pour, bake and enjoy.

These whole-grain rhubarb-oat muffins are full of flavor. Sprinkled with a sweet and nutty topping, they're a great choice for a grab-and-go breakfast or an afternoon snack.

Pulsing rolled oats with eggs, banana, brown sugar and oil creates the moist dough of these chocolaty muffins without a bit of all-purpose flour. These are two-bite muffins with a dense and gooey texture. They're delicately sweet and rich, too, so baking them as mini muffins makes them a perfect snack or quick morning bite.

We have reduced the sugar by 50% to make a lower-sugar, whole-grain muffin that is packed with blueberry flavor. Almond flour, rolled oats and Greek yogurt boost the protein and fiber for a satisfying breakfast treat.

These flourless pumpkin muffins are made entirely in the blender, making cleanup a breeze. If you'd rather make 12 regular-size muffins, bake for 18 to 20 minutes and let cool for 10 minutes before turning them out of the pan.

These tasty rhubarb muffins have a sweet streusel topping and are ready in 45 minutes. Use regular rolled oats which have more texture than quick-cooking or instant rolled oats.

With all the supersize muffins out there, portion control can be a challenge. These let you enjoy the flavors of a blueberry muffin, and easily keep track of what you eat.

These diabetic-friendly, Blueberry-Oat Muffins, sweetened with brown sugar and honey, are best when served still warm from the oven.

Whip up a batch of these diabetic-friendly Banana-Oat Muffins for a quick and easy snack or add them to complete a balanced breakfast. These muffins can be eaten over several days or frozen and enjoyed for up to a month.

Gluten-free and perfectly crumbly, these muffins are packed with cinnamon flavor that blends seamlessly with fresh or frozen peaches.

These muffins are just peachy. White whole-wheat flour takes the place of white flour in these healthier crumble-topped muffins.

Think of crème fraîche as sour cream's richer, thicker, less-sour sibling. In this healthy muffin recipe, it's the secret ingredient that gives these muffins a light texture and rich flavor. The batter is made with extra spices and tons of sweet fruit, which means you won't notice the minimal amount of white sugar.

These carrot-flecked, whole-grain morning glory muffins can be made ahead for breakfast or a snack so you can hit the ground running on a busy morning. Add a nonfat latte and your day will be off to a healthy start. Or make this coconut-carrot morning glory muffin recipe for a special brunch. Look for coconut oil, in jars or tubs, near other cooking oils in large supermarkets, in the natural-foods section, or in natural-foods stores.

Use up that plentiful summer zucchini in these healthy oatmeal muffins.

Grated winter squash, such as butternut or acorn, adds a bit of sweetness and keeps these tender muffins moist in this easy recipe. Shredded zucchini is a good substitute in summertime.

Glistening like sticky buns, these unusual muffins are packed with wholesome ingredients--vegetables, fruit and whole grains--so you can feel good about serving them to your family. If you prefer to make simple carrot muffins for lunchboxes or breakfasts-on-the-go, omit the topping; sprinkle 2 tablespoons chopped nuts over the muffins before baking, if desired.

Toasting the oats for this hearty muffin enhances their nutty flavor; orange zest contributes a citrus fragrance that plays well with the sweet dates.