Trail Mix Baked Oatmeal Muffins

trail mix baked oatmeal muffins on a wire cooling rack lined with parchment.

These trail mix baked oatmeal muffins are a nutritious, easy-to-make breakfast or snack. They're super flexible, so you can use whatever ingredients you have on hand! (gluten-free)


  • 1 large egg
  • 3/4 cup milk
  • 1/4 cup applesauce or other fruit puree
  • 2 tbsp natural almond butter or other creamy nut butter
  • 2-4 tbsp sweetener of your choice (optional - see notes)
  • 1 1/2 cups rolled oats
  • 1 tbsp ground flaxseed or chia seeds
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 to 1 1/2 cups mix-ins such as dried fruit, nuts, seeds, or chocolate chips


  1. Heat oven 350°F. Line a muffin tin with paper or silicone liners, or spray with oil.
  2. In a large bowl, whisk egg, milk, applesauce, nut butter, and any sweetener (if using) until well mixed. 
  3. Add oats, baking powder, cinnamon, and salt and mix well.
  4. Stir in mix-ins.
  5. Scoop into muffin tin (about 1/4 cup per muffin liner). Bake 22 minutes or until set. 
  6. Cool muffins completely before storing.


  • Optional sweeteners: These muffins are not very sweet. They rely on the applesauce or other fruit puree and the mix-ins for sweetness. If you like sweeter muffins or are not using sweet mix-ins (like chocolate chips), you may want to add the sweetener of your choice. Honey, maple syrup and brown sugar all work well. 
  • Fruit puree: I've used applesauce, mashed banana, pureed prunes, and pumpkin puree. They all work well!
  • Nut butter: Use a drippy nut butter (typically made with only nuts and salt). I like almond butter, but peanut butter and other nut butters also work well.
  • Store in an airtight container for up to 5 days in the refrigerator, or up to 3 months in the freezer.

Keywords: trail mix oatmeal muffins, trail mix baked oatmeal