This Oatmeal Muffins Recipe combines heart-healthy ingredients like oats and olive oil into muffins that are just sweet enough, aromatic with vanilla, and have a tender crumb.
I make a ridiculous amount of muffins.
Muffins are the perfect thing to whip up when you want to use up a little bit of coconut milk. Or the last 1/4 cup of a few different kinds of nuts or dried fruit. Or if you have an apple or banana that is past its prime, and isn’t good for much else except baking.
I’ve found that it’s basically impossible to come up with a combo of flavors that doesn’t work when in muffin form. Plus, muffins make a convenient breakfast, snack, or plate of goodies to send off to work with your hubby (you know, for Friday-morning office snacking purposes).
I’ve come up with pretty fantastic recipes for things like Almond Joy Muffins, Double Strawberry Muffins, and Cinnamon Sugar Muffins. But because my muffins are usually based on whatever it is that I’m trying to use up, I usually don’t bother to write down the recipe. Which means I rarely make exactly the same kind of muffins twice. (Oops!)
But this Oatmeal Muffins Recipe had to be shared. They’re the best muffins to have come out of my kitchen in a very long time.
Oatmeal Muffins Recipe
These muffins have the perfect sweetness level; they’re sweet enough without being too sweet! They have little bursts of fruit thanks to golden raisins, and oats add a hint of nuttiness. And these muffins are aromatic with vanilla and mahlab.
Mahlab comes from a certain type of cherry pit and tastes like a cross between almonds and cherries. I think mahlab is a great addition to just about any recipe with cherries or almonds, and I’ve started adding it to other baked goods recipes too. It adds that inexplicably enticing sweet baked good aroma.
Cream cheese inside the muffin batter helps keep them moist, and it also makes a gorgeous glaze for drizzling on top. These are sweet enough without the glaze on top, so you can feel free to skip it. But look how pretty they are drizzled with glaze!
Healthy Muffins From Scratch
I wanted to keep these muffins heart-healthy.
They use a flax “egg” instead of regular egg, and light olive oil instead of butter.
This Oatmeal Muffins Recipe has a decent amount of heart-healthy oats, which gives these muffins a hearty, almost slightly chewy texture without making them too dense. They’re almost like an oatmeal cookie, but in fluffy muffin form.
Are Quick Oats the Same as Rolled Oats?
Quick oats are also called instant oats. They are not the same thing as rolled oats.
Instant oats or quick oats are more processed than rolled oats, and they cook up faster and mushier.
For this recipe, be sure to use rolled oats for the right texture!
More Muffin Recipes to Try:
- Mango Muffins
- Lemon Muffins
- Strawberry Lemonade Muffins
- Raspberry Streusel Muffins
- Mexican-Spiced Triple Chocolate Muffins
- Classic Banana Nut Muffins
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Oatmeal Muffins Recipe
Ingredients
Muffins:
- 2 tablespoons golden flaxseed meal
- 1/4 cup warm water
- 1/3 cup light olive oil or avocado oil
- 1/3 cup plain unsweetened almond milk
- 1/2 cup cream cheese at room temperature
- 3/4 cup sugar or coconut sugar
- 2 teaspoons pure vanilla extract
- 1 1/2 cups whole wheat pastry flour or all-purpose flour
- 1 1/4 cups old-fashioned rolled oats not instant
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon ground mahlab
- 1/2 cup golden raisins sultanas, chopped with an oiled knife
Glaze:
- 1/2 cup powdered sugar
- 2 tablespoons cream cheese at room temperature
- 1 teaspoon plain unsweetened almond milk
- 1 pinch salt
- 1 pinch ground mahlab
Instructions
- Preheat the oven to 400F; line a muffin tray with paper liners.
- Whisk together the ground flaxseed and warm water in a large bowl and let it sit until thickened, about 5 minutes. Beat in the oil, milk, cream cheese, sugar, and vanilla. Use a wooden spoon to stir in the flour, oats, baking powder, salt, and mahlab until combined, being careful not to over-mix. Fold in the raisins.
- Spoon the batter into the lined muffin tray and bake until a wooden pick inserted in the center comes out clean or with just a couple crumbs, about 20 minutes.
- Cool completely on a wire rack before glazing.
- Once the muffins are cool, whisk together all ingredients for the glaze. Drizzle the glaze on top and let it set before serving.
Helpful Tips
- To keep this recipe vegan, use a vegan cream cheese alternative instead of regular cream cheese.
Nutrition
This post was first published on An Edible Mosaic on February 18, 2015. I updated it with more information on May 4, 2020.
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items, which helps me keep this site alive – thank you for helping to support An Edible Mosaic!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Hi
Instead of the cream cheese in the muffins can I use buttermilk or yogurt?
Hi Sam, I haven’t tried these muffins with a substitution so I can’t say for sure, but the thing about using buttermilk or yogurt instead of the vegan cream cheese is that the acidity will change, which may effect the rise. You could try one of two things: 1) use yogurt instead of vegan cream cheese, add 1/8 teaspoon of baking soda, and reduce the baking powder to 2 1/2 teaspoons; or 2) use regular cream cheese instead of vegan cream cheese and keep everything else the same. Let me know how it goes if you give it a try!
See, I feel like I’m on the opposite side of the spectrum where I RARELY make muffins. It’s a pity, for sure. These sound too good not to make though. And so wholesome too!
Love these, totally up my alley!
Muffins are the best! I don’t make them nearly enough but this must change. I have never heard of mahlab but I’m super intrigued now. It sounds lovely!
The best way to start your day Faith!
These are the prettiest muffins and I love that cream cheese glaze!
We make lots of muffins too – usually on the healthy side for a quick and easy breakfast. But I’ve been in a rut, making the same recipe over and over. We’ll definitely be trying your recipe!
I can’t believe these are vegan! They look so delicious and they’re healthy too!
Love the addition of the unexpected flavor of mahlab!
Oh my these look so good. Perfect for breakfast! or for an afternoon snack with a big cup of coffee. Which reminds me, I’m hungry! Will need to make your recipe soon.
Yummy! I haven’t done too much vegan baking, but I definitely want to explore more. I love how you added the vegan cream cheese right in the batter, brilliant!
these muffins looks perfect and that cream cheese glaze puts them over the TOP!
These muffins are truly pretty. You have me intrigued by this mahlab spice. I am a big fan of cherries and almonds so it sound right up my alley. Thanks for sharing. Pinned for future baking.
Now this is one delicious way to start the day on the right foot!!!
Ooh, these loo so amazing! Great way to start the day!
These look amazing! Great job! :)
Amazing looking muffins and I can’t believe that I don’t know what is mahlab. I have seen this ingredient once before! I have to go do a google search now.
Faith… you photos are always so lovely! And I’m intrigued with the go veggie cream cheese… we are a dairy-free family and my kids are missing cream cheese. Thanks!
Love teh looks of these gorgeous muffins!
These muffins look fantastic! I am loving that glaze!
Oh my. These look amazing!
Those look divine! And I love that you used so much whole grain goodness!
skip the icing? never! these sound so good – I need to find some mahlab!
These look so delicious! My kids love golden raisins, so I know they would flip for these muffins.
These look totally delicious! And I love that they’re vegan. We are huge muffin people over here too! Kaylin can’t get enough of them
These muffins look so tasty (and pretty!). I love that you used cream cheese in the muffin batter.