Comforting and delicious oatmeal in the form of a muffin — perfect for a quick breakfast, a portable snack, or a healthy, cholesterol-conscious treat.
If you love porridge but don’t always have time to sit down with a bowl in the morning, these breakfast porridge muffins are a fantastic solution: porridge in muffin form. They bake up moist and slightly crumbly, with the comforting texture of oats and a gentle caramel sweetness from brown or coconut sugar.
In the United States these are often called Breakfast Oatmeal Muffins. They’re an excellent option if you want something that feels indulgent but is still wholesome — wholegrain, high in fibre, low in fat and naturally vegan when made with plant-based yogurt and milk.
These muffins are subtly sweet rather than overly sugary, which makes them ideal for pairing with yogurt, nut butter or a smear of fruit compote. The oats keep them satisfying, while a small amount of flour and baking agents give them structure so they hold together nicely as you take them on the go.
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📖 Recipe
Breakfast Porridge Muffins (Oatmeal Muffins)
6
10 minutes
20 minutes
30 minutes
Wholegrain, high in fibre and low in added sugar, these porridge muffins make a simple, nourishing breakfast. They’re vegan-friendly and quick to prepare — mix the dry and wet ingredients separately, combine, then bake. The result is a soft, oat-forward muffin with a lightly crisp top when baked until golden.
Ingredients
- 60 g / ⅔ cup porridge oats (plus extra for topping)
- 75 g / ½ cup spelt flour or wholewheat flour
- 1 ½ tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 120 ml / ½ cup dairy-free yoghurt (coconut or soy)
- 60 ml / ¼ cup almond milk (or any plant milk)
- 55 g / ⅓ cup brown sugar + extra for topping*
Instructions
- Preheat the oven to 180°C / 350°F and line a muffin tin with six cases.
- In a large bowl, combine the porridge oats, spelt or wholewheat flour, baking powder and bicarbonate of soda.
- In a separate bowl, whisk together the dairy-free yoghurt, almond milk, apple cider vinegar, vanilla and brown sugar until smooth.
- Pour the wet ingredients into the dry and stir just until everything is evenly combined. Avoid overmixing to keep the muffins tender.
- Divide the batter between the six cases, then sprinkle a few extra oats and a little extra sugar or coconut sugar on top for texture.
- Bake for about 20 minutes or until the muffins are dark golden and a skewer inserted into the centre comes out clean.
- Allow to cool for at least 5 minutes before serving. Store in an airtight container for up to two days, or freeze for longer storage.
Notes
*If you prefer a sweeter muffin, increase the sugar slightly or add a dollop of maple syrup to the wet mix. Coconut sugar works well for a lower-GI option and lends a caramel-like flavour.
Nutrition Information
Yield 6
Serving Size 1
Amount Per Serving
Calories 190
Total Fat 2g
Saturated Fat 1g
Trans Fat 0g
Unsaturated Fat 1g
Cholesterol 3mg
Sodium 152mg
Carbohydrates 39g
Fiber 4g
Sugar 13g
Protein 7g
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Tips, Variations and Storage
Try adding a handful of chopped nuts, seeds or dried fruit to the batter for extra texture and flavour. A teaspoon of cinnamon or a pinch of nutmeg complements the oats nicely. For a fruitier muffin, fold in small pieces of apple or pear, or swirl in some mashed banana.
To store, keep the muffins in an airtight container at room temperature for one to two days. For longer storage, freeze cooled muffins in a sealed bag for up to three months; thaw at room temperature or warm briefly in the oven or microwave before serving.
These muffins are easy to customise to dietary needs: use gluten-free oats and a gluten-free flour blend to make them gluten-free, or substitute sweeteners and milk alternatives to suit taste and allergies. They make a convenient, portable breakfast that pairs well with coffee, tea or a serving of yoghurt.