Simple Brown Sugar Oatmeal Muffins

brown sugar oat muffins

Everybody needs a basic or simple muffin recipe that they can whip on in a matter of minutes. This is ours. πŸ˜‰

Brown sugar is my jam.

I just love the flavor it adds to baked good especially. These simple brown sugar oatmeal muffins have little pockets of brown sugar sweet deliciousness. Kind of reminds me of the filling inside of the brown sugar Poptarts. Oh yum!

Now – as a Registered Dietitian I can’t quite say these are “healthy”, but they do have oat flour in them, which does add some fiber. And does keep you fuller longer. I don’t know about anybody else – but that is always the goal for me and my boys.

Lets just say the word, “snack” is a little like nails on the chalkboard at times … growing boys! I try to add some excitement and variety to their options, and always feel better about a homemade option vs processed snacks when possible.

brown sugar oat muffins

Now, if you make these simple brown sugar oat muffins – you must serve them slightly warm with butter. And preferably a cup of coffee. πŸ™‚ Or milk… if you’re 2.

You can always warm them up in the microwave as needed as well… takes only about 5 seconds. Griffin ate these up so fast I barely even had any time to snap my pics! Little grub. He definitely has my genes. Skinny as can be and eats nonstop.

That’s my little Griff on the left there – usually eating something. And my crazy guy Cal who can’t ever take a picture, ever.

But – as always, they help me make most of my recipes. Get to be the taste testers. Not every recipe is a winner. haha. But they love the experience, and honestly so do I. Good time for us to just talk, not only about food – but also about anything else their little curious minds might want to talk about.

There really is truth to the whole, if they help make it they will want to eat it. Just knowing how that item came to be is quite exciting! And so of course so is finding out what it tastes like.

What is Oat Flour anyways? And how do I make it?

how to make oat flour

The answer to this question is so simple.

  1. You literally just put whole rolled oats into a food processor and pulse until broken up, stopping randomly to mix up the oats. After they are finely chopped, but not quite flour like yet continue to blend another 1-3 minutes until finely chopped. I used a food processor so mine didn’t get as finely chopped as store bought but honestly you will not even be able to tell the difference. A Vitamix would probably make the best oat flour if you have one.
  2. The ratio of whole rolled oats to flour is not quite equal in my experiences. So if recipe calls for 2 cups of oat flour I usually blend up about 2.5-3 cups of oats. You can always save the leftovers.

A few other nutrition tidbits about oat flour

  • Great gluten free substitute for regular wheat flour if you use gluten free oats.
  • Oat flour is more nutrient dense than regular flour made of grains. It provides more fiber, protein, and healthy fats than regular wheat flour.
  • Oat flour provides a slightly nutty flavor when baking with it.
  • You can substitute out ~1/3 of the regular wheat flour in recipes for oat flour without jeopardizing the products structure or flavor significantly.
  • When making your own oat flour don’t use quick oats, old fashioned rolled oats work best.

Well – there is your little nutrition lesson for the day ;).

Now it’s time to make some muffins!!

brown sugar oat muffins

Simple Brown Sugar Oatmeal Muffins

Everybody needs a simple go to muffin recipe that they can refer to over and over again. This is it! Perfect for breakfast, a snack, or with a salad for lunch! 

Course Breakfast
Cuisine American
Keyword brown sugar, muffins, oat flour
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 muffins
Author Becky


  • 1 cup all purpose flour
  • 1 cup oatmeal flour to make you will need ~2 cups of old fashioned oats
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/4 tsp salt
  • 1 Tbsp baking powder
  • 1 cup milk I used 2%
  • 2 whole eggs
  • 1/4 cup canola oil or other vegetable oil
  • 2 tsp vanilla extract


  1. Preheat oven to 425 degrees F. Line a muffin tin with cupcake liners (optional). Either way I like to spray either the pan or the liners lightly with cooking spray. 

  2. To make the oat flour, simple put the whole oats into food processor and blend until finely chopped. Probably won’t be as fine as regular flour depending on your blender. 

  3. In a medium sized bowl add the flour, 1 c of oatmeal flour, brown sugar, granulated sugar, salt, and baking powder. Mix until combined.

  4. In another bowl mix together the milk, eggs, vegetable oil, vanilla extract.

  5. Combine the wet and dry ingredients and mix until just combined. 

  6. Scoop mixture evenly into muffin tins. An icecream scoop works great for this. Fill ~3/4 full. Mine made exactly 12 muffins. Sprinkle with regular sugar lightly. 

  7. Bake for 15-20 minutes. Enjoy… especially delicious when still warm with a dab of butter. 

Nutrition Facts
Serving Size 1
Servings Per Container muffin

Amount Per Serving
Calories 173 Calories from Fat 61.2
% Daily Value*
Total Fat 6.8g 10%
Saturated Fat 1g 5%
Trans Fat g
Cholesterol 32.6mg 11%
Sodium 201mg 8%
Total Carbohydrate 23g 8%
Dietary Fiber 1.7g 7%
Sugars 9.7g
Protein 4.8g 10%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Looking for other Peanut Butter Patch muffin recipes to try? How about some Low Fat Banana Flax Muffins.


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