Note: This recipe was updated in March 2025 and all previous reviews and comments were cleared due to significant recipe updates.
Happy Sunday! If you’re looking for a good breakfast to meal prep this week, you’ve come to the right spot. You guys know that I love a good oatmeal muffin if you’ve seen any of my meal prep posts lately. I decided that I need to make the most of what’s left of summer berry season, so here we are…Mixed Berry Oatmeal Muffins!
What are Oatmeal Muffins?
They’re my favorite easy, healthy breakfast to meal prep! That’s why I have so many different recipes for them and they show up all the time in my meal plans. I love to eat them with a spoon in a bowl of almond milk, but I’ll also eat them on the go like a regular muffin.
Oatmeal muffins ARE NOT airy, bakery style muffins. You won’t find any flour or butter in these recipes. Oatmeal muffins ARE:
- Basically just amped up oatmeal baked into the shape of a muffin and held together with just a bit of egg and minimal amounts of sugar and fat.
- Heavier and more dense than regular muffins.
- A wholesome, fiber and protein-filled breakfast option that’s super easy to make ahead for the week!
If you want a breakfast prep option that’s a little more decadent, try my baked oatmeal recipes (hi, butter!) or one of my oat muffin recipes (hi, flour AND butter!) like this or this. Otherwise, bust out your silicone or parchment baking cups and hop on the oatmeal muffin bandwagon!
Ingredients and Substitutions
Here’s what you’ll need to make these Mixed Berry Oatmeal Muffins:
- Rolled oats – I love to see the whole oats in my oatmeal muffins, but don’t worry – they’re baked to perfect tenderness! Other types of oats like quick oats or steel cut oats will behave differently, so I don’t recommend swapping this ingredient.
- Milk – Use whatever neutral tasting milk you prefer! I used almond milk, which doesn’t have a strong flavor. Some non-dairy milks have a really strong flavor or are overly sweet – I’d stay away from those in this recipe.
- Applesauce – Adds volume, sweetness, and moisture without watering the muffin batter down. Runny muffin batter will lead to totally flat muffins, which no one wants.
- Egg whites – These are the glue that bring the dough together and add a bit of protein too.
- Protein powder – I used a plant based protein powder for this recipe, but you could also use whey or a whey/casein blend. Check out more info on substitutions below.
- Baking powder – This gives the muffins a good rise as they cook, plus helps add air in the final muffins, meaning they’re less dense.
- Baking soda – This helps the muffins rise much like the baking powder, but it also helps them get that beautiful golden brown color.
- Berries – I usually use a combo of strawberries and blueberries for this recipe, but you could totally opt for whatever berries you like! Fresh or frozen will work just fine.
- Maple syrup – For a touch of sweetness and added liquid.
- Peanut butter – Adds some much needed fat to the muffins, keeping them from being dry and crumbly.
- Vanilla extract – Like salt in a savory dish, vanilla tends to enhance the flavors of a sweet recipe.
Substitutions: A Deep Dive
I’ve made this recipe well over a hundred times, and it’s evolved a few times over the years to what it is today. I’ve also done a bunch of testing to see what happens when you swap out ingredients – sometimes because I ran out of one ingredient but had another on hand, but also intentionally. While you can certainly get away with some substitutions, even one ingredient swap can drastically change the final outcome of the recipe. Check out my super scientific findings below!
Original recipe with plant protein
- Golden brown delicious on top.
- Tender, but doesn’t fall apart too easily.
- Doesn’t stick to silicone baking cup (but still use cooking spray to be safe!).
plant protein ➡️ whey protein
- Browns more than original on top, sides, and bottom.
- Texture is less tender but more sturdy for on the go.
- Spreads wide rather than rising during baking. Tops tend to sink after cooling.
- Sticks to silicone baking cup even with cooking spray, especially after cooling.
plant protein ➡️ whey + casein protein
- Browns more than original on top, sides, and bottom.
- Texture is tender but falls apart easily.
- Spreads wide rather than rising during baking, but rises more than when made with just whey.
- Tends to stick to silicone baking cup even with cooking spray, especially after cooling.
plant protein ➡️ ap flour
- Less dense than original recipe, closer to a regular muffin.
- Underbrowned on top.
- Tastes too dry.
Peanut Butter ➡️ Whole Egg
- More browning on top than original.
- Texture is too tender and falls apart easily.
- Lacks flavor.
maple syrup ➡️ brown sugar
- Gets really brown on top.
- Doesn’t rise as much as normal.
- Texture is too tender and falls apart easily.
Shop for this Recipe
Here are some items I used to make this recipe a success:
Recipe
Mixed Berry Oatmeal Muffins
Ingredients
- 2 1/4 cups rolled oats, (225 grams)
- 2 scoops PEScience Select Vegan Plant Based Protein Powder, Vanilla Indulgence, (60 grams)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1 cup unsweetened applesauce, (244 grams)
- 3/4 cup unsweetened vanilla almond milk, (6 fl oz)
- 3/4 cup blueberries, (113 grams)
- 3/4 cup strawberries, chopped, (113 grams)
- 1/4 cup maple syrup, (2 oz)
- 2 egg whites
- 3 tbsp Skippy Natural Creamy Peanut Butter, (48 grams)
- 1 tsp vanilla extract
Instructions
- Pre-heat oven to 350°F. Arrange 7 jumbo silicone baking cups on a baking sheet.
- Mix all dry ingredients, then add wet ingredients and mix until combined. Divide evenly into 7 baking cups.
- Bake for 35 minutes or until tops of muffins begin to brown slightly. Allow to cool slightly before removing from silicone cups and serving.
Tips & Tricks
- Scan the barcode below or search for “Peanut Butter and Fitness Mixed Berry Oatmeal Muffins 2025” to log this food in My Fitness Pal.
- I recommend these jumbo silicone baking cups!
Nutrition Information
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