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We would say that these oat muffins are a recipe for the babies and kids of the family… but the adults have eaten just as many of them, so that wouldn’t be entirely correct.

This is a go-to recipe in our household because these muffins are:

  • Super healthy
  • Quick and easy to make
  • Loved by even the pickiest of eaters (it’s the only way my son will eat blueberries)

This recipe makes a batch of 15 muffins. They’re the perfect on-the-go breakfast for the whole family. They’re also a great addition to lunch boxes.

Stored in an airtight container, they’ve been just as fresh on day 3 as they were on day 1. We wouldn’t know whether they last longer than that, because they’ve never made it that far!

oat muffin recipe ingredientsIngredients
  • 200g oats
  • 1 egg
  • 1 banana (ripe ones work better)
  • half an apple or pear, grated
  • a capful of vanilla extract

The following additions are also great to add, depending on what you have lying around the kitchen:

  • shredded coconut (this makes the muffins a bit more crumbly, but so good!)
  • blueberries (fresh or frozen)
  • a spoonful of Greek yoghurt
  • a spoonful of honey
  • a dash of cinnamon (remember: honey should not be given to babies under 12 months of age)

In this case, we used a pear and added some blueberries and coconut. So – let’s get to it.

oat muffins recipe maltaMethod

We meant it when we said it’s quick and easy.

  1. Mix all ingredients in the same bowl
  2. Spoon the mixture into cupcake moulds (paper or silicone)
  3. Bake in a preheated oven at 180°C for 14-18 minutes, until golden brown
  4. Let them cool before popping them out of the moulds (if using silicone) and into an airtight container.

And that’s all there is to it. Happy snacking!


Oh – and if you make these muffins yourself, do tag us in your stories to let us know what you think! Find us on Instagram or Facebook.


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