Cinnamon Oatmeal Muffins are a delightful way to start the day. This 1 bowl combine and stir recipe is seriously easy and the muffins are moist and wholesome. Cinnamon Banana Muffins for breakfast yes please!
🤍 Recipe Highlights
These are the reasons you will not only come to love this recipe, but want to make it time and time again!
- No sifting, we simply combine and stir the ingredients together!
- Quick and easy, there is nothing that takes hours with the recipe.
- Taste and texture: we pack a whole lot of yum into these delicious muffins.
- Kid Friendly and Freezer Friendly: little ones, big ones, everyone will enjoy these muffins! They can be frozen too so are excellent to meal prep.
- Lunch Box Fillers: these go great as snacks during the day. Simply pop them into the lunch box and the kids are set!
- These muffins use ingredients that are healthier choices than regular muffins, ie replacing white flour with self-raising and brown not white sugar.
Top Tip 1: If making the muffins for snacks or lunch boxes, use either a mini muffin tin or a regular one.
The photo below is a visual guide for what you need to grab from the shops. The printable recipe card at the bottom of the post gives you measurements and detailed instructions.
As you can see, the recipe calls for:
- Oats: I use regular rolled oats for this recipe. They don't have to be an expensive brand. One of the steps we take is to add moisture (liquids) at the start of the recipe to ensure that the muffins are dense and moist (not dry!).
- Wholemeal self-raising flour: I love using this for muffins as it makes them taste more wholesome and delicious. The best thing is we skip sifting it and simply stir it into the mix! It delivers deliciousness to every bite of the muffins. A home brand version is fine, you don't need the premium stuff for this recipe!
- Buttermilk: we use this to ensure our muffins are soft and moist. It will be found in the milk section of the store, most often in a small carton. The texture is thick like cream and the colour is more yellow in appearance.
- Brown sugar: this is my favourite to use with oatmeal muffins as it is smooth and soft. It can be softly packed into the measuring cup.
- Olive oil: we add this also for soft, moist muffins. If you want to use an alternative such as sunflower or coconut oil you can.
- Free range egg: this is 1 standard size egg and gets added with the other wet ingredients to create the oatmeal.
- Cinnamon: I use cinnamon powder, not cinnamon sugar. We use some to flavour the muffins and some combined with sugar on the top of the muffins.
- Bananas: This is an optional ingredient. If using, I recommend mashing the bananas when the liquid has been added to the oats as it will give you something to do during that time.
- Baking Powder: this help the muffins to rise. As much as we use self-raising flour in the recipe, it is also a good idea to use a small amount of this for full, robust muffins.
- Salt: only a touch of this is needed. It helps bring out the flavours of the other ingredients when making baked goods.
Top Tip 2: Home brand is fine for the ingredients! We don't need premium, organic or expensive versions of the staples.
Here are the step by step instructions to make the muffins. You will need a large mixing bowl to begin as we soak the oats.
- Add wet ingredients to the oats (Photo 1)
- Stir to combine and let sit (Photo 2)
- Add dry ingredients to wet mixture (Photo 3)
- Stir to combine (Photo 4)
We want the wet ingredients to soak into the oats for 10 to 15 minutes.
This results in soft, moist muffins.
I usually use this time to mash the bananas.
👩🍳 How to Make Cinnamon Oatmeal Muffins
We start by adding the wet ingredients to the oats.
This is so that the texture of the muffins is moist and soft.
Whilst they are soaking, you can mash the banana so it is ready to add.
I don't recommend sifting the flour so we can simply add that and the rest of the dry ingredients and combine them consistently.
Top Tip 3: Really push the spoon to the bottom of the bowl and ensure that the dry ingredients are fully combined with no clumps of flour.
- Add cinnamon and mashed bananas to mixture (Photo 5)
- Stir to combine (Photo 6)
- Transfer muffin mixture into tin (Photo 7)
- Sprinkle with cinnamon sugar and oven bake for 30 mins (Photo 8)
When we add the cinnamon powder and mashed bananas to the wet mixture, it is already combined. So all we are doing is stirring to fold these in. Gently does it at this point.
Once the mixture is combined, it is ready to go into the muffin tin.
You can use 2 soup spoons and dollop it in, or an ice cream scoop.
The muffins will need to be baked for 30 mins, this is both in a Texas sized tin or a regular muffin tin.
Top Tip 4: Using a skewer inserted into the wet batter is a handy way of knowing if they are cooked through. If the skewer comes out with wet batter, cook a little longer, if it dry, they are good to go!
You can see from the photos that sprinkling the tops of the muffins with cinnamon and sugar before baking results in a crunchy, sugary sweet top!
Hot, fresh and yum, don't be suprised if the neighbours coming knocking for their breakfast too!
🍽 Serving Suggestions
To serve your muffins, you will want to heat them and smear with butter!
As you can see from the photos throughout the post, you can also drizzle them with honey and dust with icing sugar for an indulgent café style feast.
If adding to lunch boxes they can simply be popped in, their versatility allows for a variety of options!
👍 How to Guide
How to Store
An air tight container is the best way to store the muffins.
Allow to cool, then place in there.
They will stay fresh for 3 days and do not need to be refrigerated.
How to Freeze
To freeze the muffins, ensure they have fully cooled.
Then wrap in cling wrap and place in the freezer for up to 3 muffins.
How to Reheat
The microwave is the fastest and easiest way to reheat the muffins.
Place on a plate and set the timer for 1 minute.
😉 Substitutions and Variations
There are a couple of things you can to with this recipe to tweak it to your preferences:
- Omit the banana if you don't want it in the recipe.
- Use cinnamon sugar instead of cinnamon powder.
- Add a teaspoon of nutmeg.
- Add chocolate chips.
- Use 1 cup of blueberries instead of the banana.
- Sprinkle some dried oats on top of the muffins.
💡 Tasty Tips
Here are my top tips and tricks for mastering this recipe:
- Ensure the dry ingredients are scrapped down from the sides of the bowl and consistently mixed in with the wet ingredients.
- Use an ice cream scoop when transferring the wet mixture into the muffin tin.
- Either line the muffin with with patty pan liners or grease with butter.
- Ensure the muffins have fully cooled before freezing.
- The microwave is the fastest way to reheat - 1 minute and done!
🤓 Frequently Asked Questions
What temperature to bake muffins?
The best temperature to bake the muffins is 180°C / 350-375°F / Gas Mark 4-5.
What does Cinnamon do to oatmeal?
Cinnamon is a spice that pairs well with oatmeal for flavour and taste.
Is ground cinnamon the same as cinnamon?
Ground cinnamon and cinnamon are the same thing, whereas cinnamon sugar is a combination of ground cinnamon and sugar.
What can I sprinkle cinnamon on?
Baked goods, sweets, muffins, loafs and tarts are all good ways to use cinnamon.
Simply sprinkle over prior to baking, alternatively combine with sugar and sprinkle the combination over before baking.
😍 More Easy Sweet Recipes
Oven baking sweet treats delivers fresh, wholesome results that sing with deliciousness. If this recipe ticks all of your boxes, you might like to try the following:
- Malteser Biscuits
- Lemon Pancakes (stove top)
- Peanut Butter Pinwheels
- Smarties Cookies
- Golden Syrup Cornflake Cakes
- Coffee Slice (no bake)
- Easy No Bake Tim Tam Slice
- Chocolate Caramel Slice
- Macadamia Caramel Slice
Mornings are on the table...at your place my friends! You can also find all of my breakfast recipes in the one spot.
Cinnamon Oatmeal Muffins
- 1 12 hole muffin tin Note 1
- 1 Butter to grease or patty paper liners
- 1 Large mixing bowl
- 1 Wooden spoon
- 1 Ice Cream Scoop Or 2 soup spoons, Note 2
- 2 cups rolled oats Note 3
- 1 ½ cups buttermilk Note 4
- ½ cup olive oil
- 1 egg
- 2 cups wholemeal self raising flour Note 5
- ½ cup brown sugar Note 6
- ½ tbs cinnamon powder Note 7
- 1 teaspoon baking powder
- 1 teaspoon salt
Cinnamon Sugar Topping
- ½ tablespoon brown sugar
- ½ tablespoon cinnamon powder
Cinnamon Sugar Topping
- Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5.
- Add oats to a large mixing bowl, followed by buttermilk, olive oil and egg. Stir to combine, then let soak for oats to absorb liquids for at least 10 to 15 minutes.
- Use a small bowl and fork to mash the bananas. Set aside. Note 8
- Combine ground cinnamon (topping) and brown sugar (topping) in a small bowl. Set aside.
- Add flour, sugar, baking powder and salt to wet mixture, stir to combine.
- Add cinnamon and mashed banana, stir to combine.
- Portion muffin mixture across the muffin tin.
- Sprinkle the top of each muffin with cinnamon sugar mix.
- Oven Bake the muffins for 30 mins. Use a skewer inserted into the centre of one to test if they are done. If it comes out clean they are. If there is any wet batter, cook for a further 5 mins, then test again.
- Use an oven mit to remove the muffin tray from the oven and set on wire cooling rack for 5 minutes. When muffins have slightly cooled, run a butter knife around the inside of the tin and gently pull the muffins out. Note 9
- Serve hot with butter, drizzled honey and dusted icing sugar.
- Note 1 This recipe will make 12 standard muffins or 6 Texas size muffins with approximately 4 standard size. Or you can portion the mixture across 2 Texas muffin trays, however the muffins will be slightly smaller.
- Note 2 Using an ice cream scoop will ensure that you get uniform sized muffins with dome tops. If you don't have 1 you can use 2 soup spoons, 1 to spoon the mixture and 1 to scrape the other spoon.
- Note 3 I use rolled oats. You don't need an expensive brand, a cheap or home brand will be fine!
- Note 4 This will be in a cartoon in the fridge section of the supermarket, with the milk. It is smooth and thick. It has the texture of cream and is a pale yellow colour.
- Note 5 Home brand for the flour is fine also, no need to sift, simply add it in!
- Note 6 We use brown sugar both in the muffins and combined with the cinnamon on top. The ½ cup is to be used in the muffins. The ½ tablespoon is combined with the ½ tablespoon of ground cinnamon and sprinkled on top of the muffins.
- Note 7 We also use the ground cinnamon both in the muffins and on top. We add ½ tablespoon to the wet muffin mixture and ½ tablespoon combined with the brown sugar as a crumb on top of the muffins.
- Note 8 If you mashed the bananas as a starting point, simply let the wet ingredients sit with the oats for 10 to 15 mins. This allows for the moisture to get into the oats.
- Note 9 If you used butter to grease the muffin tin and try to remove the muffins whilst they are still hot, you risk accidently pulling the top off the muffin. So let them cool, run a butter knife around the perimeter of the tin and then take them out. You won't have this problem with liners as they don't stick to the pan at all.