These Anti-Inflammatory Oatmeal Muffins Are The Best!

These anti-inflammatory oatmeal muffins have become my new BFF! After trying this recipe a few months ago, I just can’t get enough and have made it over 8 times since. You’ll understand what I mean after you make it and taste it.

If you have been suffering from inflamamtion long-term, I highly recommend getting treatment. It’s always best to seek professional help before trying to treat yourself.

That said, I believe that making healthy food choices can improve your overall health because, after all, we are what we eat right? 

papaya oatmeal smoothie for weight loss

Anti-Inflammatory Oatmeal Muffins

My love for muffins began when I was in search of healthy recipes I could make ahead of time. As a full-time mom of 4 and a blogger, I’m usually short on time so I try to find recipes that make my life easier.

I make these muffins for the whole family, even my kids love them and it makes me happy because I know that they are eating something healthy.

You can eat them as a snack, for breakfast, or with a warm glass of milk for dinner and not worry about your weight cause they are low in calories.

Ingredients for 12 servings | Prep & cooking time: 30 mins |

  • 1 cup of rolled oats or steel-cut oats
  • 1 cup of almond flour
  • 2 eggs
  • 1 teaspoon of pure vanilla extract
  • 1 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground ginger
  • 1/2 cup of pure maple syrup
  • 1/4 cup of organic unsweetened oat or almond milk
  • 2 tablespoons of coconut oil (melted)
  • 1/2 teaspoon of sea salt
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 2 tablespoons of chopped almonds (for topping – optional)

How To Make These Healthy Oatmeal Muffins

Start by preheating your oven to 350 F. Next oil your muffin tray with a non-stick cooking spray or line your tray with muffin paper cups.

In a clean bowl, mix all of your dry ingredients until well combined. In another bowl, combine the eggs, vanilla extract, maple syrup, milk, and coconut oil.

Whisk with a hand mixer for a minute or two. Now gently add in the dry ingredients and stir to combine. Finally, use an ice cream scoop to transfer the batter to your muffin tray.

Make sure to only fill them up halfway and top them with the chopped almonds. Put your muffins in the oven and bake for 20 minutes or until your stick test comes out dry.

NOTE: If you use steel-cut oats instead of rolled oats and prefer less crunchy muffins, make sure to soak the oats in 1/4 cup of milk for at least an hour before making your batter.

Anti-Inflammatory Oatmeal Muffins Nutrition Facts

Each serving of this oatmeal muffin has | 137 calories | 6% total fat | 12% saturated fat | 14% cholesterol | 7% sodium | 23g total carbs | 6% dietary fiber | 8.6g total sugars | 4.1g protein | 40% vitamin D | 3% calcium | 8% iron | 3% potassium |

Try these other anti-inflammatory muffin recipes:

What Makes This Recipe Anti-inflammatory

Let’s take a look at how the ingredients in this anti-inflammatory oatmeal muffin recipe help lower inflammation:

Oatmeal, especially steel-cut oats is rich in fiber, and protein, plus it’s an excellent source of prebiotics. It is also a low glycemic index food and unlike other oat brans, steel-cut oats are less processed.

One study conducted on over 4,000 participants found that consuming oats can help reduce C-reactive protein levels significantly. (CRP are inflammatory markers)

Similar to oatmeal, whole wheat flour contains fiber, protein, antioxidants, phytochemicals, and anti-inflammatory properties. I actually prefer the taste of whole-wheat flour in my pastries over white flour so don’t be afraid to try it.

Cinnamon and ginger both are amazing for lowering the production of inflammatory molecules and cytokines due to shogoal-6 in ginger and an antioxidant called cinnamaldehyde in cinnamon.

Almond milk contains vitamin E also reduces C-reactive protein levels and coconut oil helps reduce inflammation by providing you with antioxidants and omega-3 fatty acids.

Who Should Not Eat These Muffins

You may want to skip this recipe if you are diabetic or switch the whole wheat flour with buckwheat or amaranth flour. Also, if you have celiac disease, try not to eat oats cause they are known to make your condition worse.

Conclusion

I hope you make this recipe and like it. I would love to hear from you in the comments below. You can also find me on Pinterest if you want to get notified of when I release new posts! Until next time, stay awesome mama!

anti-inflammatory oatmeal muffins

14 Comments

  1. Are you supposed to soak the steel cut oats first? They were hard and crunchy. Otherwise the muffins are delicious.

    1. Hi, I don’t soak steel cut oats because I tend to like the crunchy texture they add to the muffins however, you can soak them for at least an hour in warm water before making your batter though. Sorry for the late reply.

  2. In “who should not eat these muffins” you mention substituting the whole wheat flour for buckwheat or amaranth. There is no whole wheat flour listed in the recipe. Do you mean “almond flour” or is there supposed to be whole wheat flour in the recipe?

    1. Hi Sally, yes almond flour is a great alternative because its wheat free and gluten free. Its also great for inflammation when consumed in moderation. I will update the post to make it more clearer.

  3. You mentioned scooping the batter with an ice cream scoop, but my batter was liquid. I used almond flour as per the recipe. Did I do something wrong?

    1. Hi Trina, sorry for the late reply, the batter isn’t as thick as other muffins but it shouldn’t be liquid though.

  4. My batter was really runny a pouring consistency. I think it because I soaked the oats so they didn’t absorb the other liquids.

  5. Mine also came out liquid and you mention wheat flour in the section following the recipe, but there is none in the recipe itself, just almond flour.
    These were delicious but the consistency was spongy and eggy. I’m guessing more flour is needed?

  6. Any ideas on recipe tweaks to incorporate protein powder?

    1. Hi Jodi, sorry for the late reply, yes you can use protein powder but you will have to replace just ¼ of the flour with protein. Anything more will make your muffins dry and rubbery. so you can remove 4 tablespoons of the almond flour from the recipe and add 4 tablespoons of protein powder. That said, I say start with 2 TBSP and see how it goes.

  7. Can I substitute maple syrup with anything else or can I omit ? Please let me know. Thank you so much.

    1. Hi Shoba, sorry for the late reply, yes you can use organic raw honey or agave nectar. Omitting a sweetener will change the taste. Hope you enjoy the recipe.

  8. 👎🏻👎🏻
    My batter was runny!! When baked, Didn’t resemble your picture AT ALL! (I’m wondering if it’s not a realistic photo of these…).
    did not rise above the paper…and being made as “muffins” you expect them to be somewhat sweet…….NOT!!
    I won’t make them again…wasted all my good ingredients….

    1. Hello, I am sorry you did not have a good experience with these muffins. I also dont know why your muffins came out runny because there isnt a lot of liquid in the ingredients. As for the sweetness, maple syrup isnt as sweet as regular sugar and these are healthy anti-inflammatory muffins therefore, they wont be like your regular muffins.

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