Oat Breakfast Muffins

These oat breakfast muffins are a nutritious grab-n-go option for when you’re on the run

Oat breakfast muffins

Breakfast is the meal I find many parents struggle with the most. It’s so easy to pour a bowl of cereal or pop a couple of pieces of toast in the toaster, especially when you’re trying to wrangle a few kids out the door.

But unfortunately, these aren’t the most nutritious options to serve your kids.

Commercial cereals are highly processed often made with refined flours, sugar, “natural” flavours and colours and fortified with vitamins because all the goodness has been stripped out during processing.

Toast is usually not that better with ingredients such as refined flours, vegetable oils, gums, emulsifiers and synthetic vitamins. Then, you have your spreads and it can go quickly downhill from there.

So what can you serve on a busy morning?

I tend to focus on providing a breakfast that contains complex carbohydrates, quality protein and healthy fats. Here are a few breakfast options that are often served in our household:

  • Bircher muesli with nuts and seeds

  • Buckwheat or rolled oat porridge

  • Scrambled eggs with veggies

  • Egg & banana pancakes

  • Baked eggs

  • Vegetable frittata

  • Leftovers

If we do choose a cereal to have every now and then, we opt for Weet-Bix. We boost the nutrient content of this breakfast by adding a quality yoghurt, nuts and seeds to the meal.

But for times when you are on the go or your children are still hungry as you run to Sunday sport, these Oat Breakfast Muffins are a great option.

Oats are a great source of soluble fibre which can help to slow digestion and increase satiety providing longer-lasting energy than refined flours. Oats contain more protein and fat than most whole grains and are also naturally high in vitamins, minerals and antioxidants.

These Oat Breakfast Muffins are also naturally sweetened with apple, banana and carrots - all of which enhance the nutrients and flavour.

There is no addition of refined flours or sugars, or unusual ingredient to enhance the flavour or extend the shelf life. Each muffin simply contains delicious whole food ingredients that will provide your child the energy they need to kick start their day.

I love to serve our Oat Breakfast Muffins warm with a dollop of natural Greek yoghurt. Go on, try it!

Oat Breakfast Muffins

If you try making your own Oat Breakfast Muffins please let me know!

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Oat Breakfast Muffins


Prep time: 15 mins | Baking time: 25-30mins


  • 3 cups rolled oats
  • 1 tsp baking powder
  • 1/2 tsp bicarb soda
  • 1/2 tsp nutmeg
  • 1/2 tsp all spice
  • 1/2 tsp cinnamon
  • 1 large apple, peeled + diced
  • 1 cup grated carrot, loosely packed
  • 2 eggs
  • 1 tbsp melted coconut oil
  • 1 banana, mashed
  • 1.5 cup milk of choice
  • 2 tsp vanilla extract
  • 1 tbsp pumpkin seeds, optional


  1. Preheat the oven to 180°C and grease or line a 12 cup muffin tin.
  2. In a food processor, pulse 1.5 cups of rolled oats until roughly broken down.
  3. Place all oats in a bowl along with baking powder, bicarb, nutmeg and spices. Mix together before adding apple and carrot. Mix until combined.
  4. In a second bowl, mix together the eggs, coconut oil, banana, milk and vanilla.
  5. Add the wet ingredients to the dry and mix well until combined.
  6. Pour the mix into muffin tins and sprinkle with the pumpkin seeds, if using. Bake for 25-30 minutes or until a skewer comes out clean.
  7. I love to serve these warm with a dollop of Greek yoghurt.


Store for 7 days in airtight container in the fridge or for up to 2 months in the freezer.