in the kitchen: simple oatmeal berry muffins

These delicious mini muffins are a staple in our house because they’re a quick one bowl recipe with ingredients that I always have in my pantry.  I make them about once a week to have on hand for snacks, breakfasts, lunch bags,  bedtime snacks — really, when isn’t a muffin convenient?  I make them in mini muffin tins so they are the perfect size for little hands. 

The recipe isn’t fussy and doesn’t call for a ton of ingredients (inexpensive!) which means  I can have them ready for my boys in under 15 minutes from start to finish. Or if the children are helping me bake (usually the case!) I can let them do most of the work themselves.  Dump, mix, dump, mix :)

It’s not a super sweet muffin – the small amount of sugar and berries seem to make them just right. They’re also filling from the oatmeal but not dense and the addition of frozen fruit keeps them moist.

– 1 cup of flour

– 1 1/4 cups of rolled oats

– 1/4 cup sugar

– 1 tbsp baking powder

– 1/2 tsp salt

– 1 beaten egg

– 1 cup milk

– 1/4 cup oil

– 3/4 cup of frozen berries (I use a frozen mix from costco – blueberries, raspberries & blackberries. Fresh works too.)

Combine flour, rolled oats, sugar, baking powder and salt in a bowl. Give it a stir. Add in milk, egg, oil and stir until dry ingredients are moistened. Gently fold in frozen berries.

Spoon into greased muffin tins (mini or full size) to almost full.

Bake at 425 degrees for about 8 minutes (for mini tins) or until they’re golden.


Makes about 24-28 mini muffins or 12 full size.

P.S. definitely eat with a swipe of butter over the top ;)

About Amanda

Amanda Robinson is the eco-chic, green living, fitness loving mom behind Natural Mommie. Since 2009, Amanda Robinson has been the source for moms to learn how to bring more balanced green beauty, eco-friendly, sustainable, organic products into their homes without being too “crunchy” or “granola”. Amanda is passionate about design, wellness and inspiring moms to make more eco-friendly and healthy choices without having to trade in their stilettos for Birkenstocks. In addition to Natural Mommie, Amanda is also the owner and designer behind Top Knot Style - a beautiful collection of handmade oversized luxury knitwear.

29 thoughts on “in the kitchen: simple oatmeal berry muffins

    1. Oooh that’s right I made them when you were over! Glad you liked them. I think I made that batch with whole wheat flour….either whole wheat or white flour works :)

      x

    1. I’ve never heard of squash bread! My boys love zucchini and pumpkin bread though so I’d imagine they’d like the squash bread too. Recipe me, mama!

  1. Thanks so much for sharing! I’ve added this to my recipes and will be making this soon. I’ve been looking for a good muffin recipe that’s not too sugary. This looks so yummy!

  2. Sorry to say but these are the most tasteless muffins I have ever made. I even tried a second batch and added cinnamon and they are still bland. Won’t be trying a third time.

    1. Brenda sorry to hear they didn’t work out for you! I’m surprised since everyone who has made them so far or who have had them at my house have enjoyed them! What did you use for fruit?

  3. I used the same fruit that you did, frozen blueberries, raspberries, and blackberries. Followed the recipe exact the first time and then just added a tsp of cinnamon for the second batch. We all just find them lacking any type of flavor.

  4. We made these this morning. I thought that they were great! I substituted apple sauce for the oil and added chia seeds. YUM! Thanks for the great recipe.

  5. Im going to try these tomorrow, in reference to a previous poster, perhaps some lemon zest in with the blueberries would add some dimension to the flavor profile? Or even orange zest?

    my question, since Im not an awesome baker(I prefer less precise ‘cooking), is..if I make regular size muffins, how long should I cook them for?

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