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by Monicaon Mar 19, 2017 (updated Feb 27, 2024) 17 comments
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4.82 from 11 rating
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Making an oatmeal mug muffin couldn’t be easier! Use a packet of instant oats to make a muffin in 2 minutes. This is the best way to make a delicious hot breakfast in no time. It’s vegan, soy-free, and easily made gluten-free too!
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Your kids will love these!I have seen recipes for mug cakes and tried a few of the recipes that I found. It was amazing to see that you could actually bake in the microwave. Who knew?
One morning, I was heating up some instant oats for my son, and I got the idea to thicken it up a little and turn it into an oatmeal mug muffin. After some adjustments with the ingredients and some cooking times, they finally came out perfect. Now my family can have warm muffins for breakfast without having to bake a whole batch!
🧾 Ingredients and substitutions
- Instant Oatmeal – these are the premeasured packets of oatmeal that you just need to add hot water to cook them
- Flour – you can use white flour, whole wheat, or my gluten-free flour mix made with oat flour.
- Brown Sugar – any sweetener that you want will work. If you use a liquid sweetener, reduce the water slightly.
- Oil – any neutral flavored oil will work or you can omit it for an oil-free muffin.
- Baking Powder – to make them rise like a muffin.
- Water – for the right moisture content.
🥄 How to make an oatmeal mug muffin
- Pour an instant oatmeal packet into a mug.
- Add flour (GF if necessary), sugar (optional), oil, baking powder, and water.
- Stir with a fork until a thick batter forms.
- Microwave on high for 2 minutes.
👩🏻🍳Pro Tip
You can even make up little baggies with the extra dry ingredients in them so all you need to do in the morning is pour in the dry ingredients, add water, and heat for 2 minutes. Take them with you to the office and eat a hot breakfast at your desk. They work great for a hot after-school snack too!
🌾 How to make them gluten-free?
Yes, it’s easy to make them gluten-free, simply use gluten-free flour and oatmeal. Any of the gluten-free flour mixes work well for this recipe, and since it is in a mug, it doesn’t matter if it is a little crumbly. If you need them to be 100% gluten-free, make sure to use gluten-free instant oats.
Note: Regular oatmealcancontaintraces of gluten.
🥗 How to make the muffins healthier
If you want this recipe to be healthier, leave out the sugar and/or the oil. The mug muffin comes out well without them too. You can stir in some flax meal too for some extra nutrients!
➕ Add-ins for your mug muffins
Throw in a tablespoon of chocolate chips, nuts, raisins, or blueberries for a twist.Apple cinnamon works well in this recipe with little chunks of oatmeal in the muffin. Try experimenting with different flavors of oatmeal. Let me know which flavor you like best!
If you love oatmeal like we do be sure to try my vegan baked oats with apples or my easy blender oatmeal cups.
✨ More muffin recipes
- Vegan Chocolate Chip Banana Muffins
- Vegan Lemon Poppyseed Muffins
- Healthy Vegan Muffins with Hidden Veggies
- Vegan Spinach Muffins
- Vegan Blueberry Muffins
- Cranberry Orange Muffins
- Vegan Pumpkin Muffins
- Chocolate Chip Vegan Zucchini Muffins
📌 Be sure tofollow me on Pinterestfor new vegan recipes!
📋 Oatmeal mug muffin recipe
4.82 from 11 rating
Oatmeal Mug Muffin
Yield: 1
Prep: 1 minute min
Cook: 2 minutes mins
Total: 3 minutes mins
Author: Monica Davis
The quickest and easiest way to make a gluten-free vegan muffin!
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Ingredients
- 1 packet instant oatmeal, (any flavor)
- 2 tbsp flour, gluten free or regular
- 1 tsp brown sugar, (optional)
- 1/8 tsp baking powder
- 1 tsp canola oil
- 1/4 cup water
Instructions
Put all ingredients into a microwave safe mug.
Stir with a fork.
Microwave on high for 2 minutes.
Notes
- To make this muffin healthier you can leave out the extra sugar and oil.
- Sugar levels vary between brands of instant oatmeal.
- Toss in 1 tbsp. of your choice of berries or raisins for more flavor.
- If you need it to be 100% gluten-free, make sure to buy gluten-free instant oatmeal.
Serving: 1muffin, Calories: 257kcal, Carbohydrates: 42g, Protein: 8g, Fat: 7g, Sodium: 6mg, Potassium: 206mg, Fiber: 4g, Sugar: 3g, Calcium: 48mg, Iron: 2.4mg
Did you make this recipe?Please leave a star rating and review below!
Breakfast Sweet Breakfast
by Monicaon Mar 19, 2017 (updated Feb 27, 2024)
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17 comments on “Oatmeal Mug Muffin”
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Hayley — Reply
I love this. I added cherries, vanilla, raisins, a bit of coconut and almond flour, and swapped the brown sugar for coconut sugar. I topped it with almond butter and more cherries.
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Monica — Reply
Sounds delicious!
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Ange — Reply
Yum! Added raspberries. Used spelt flour. Used quick oats. Served with marg/butter when warm. Delish!
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Monica — Reply
Raspberries sound yummy! 🙂
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Gail — Reply
What a fabulous option for my instant oatmeal packs. I use special ones designed to help lower cholesterol and was getting tired of “just hot oatmeal”! I used almond flour for the flour,, and did not include the oil. It was so delicious and filling!
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Monica — Reply
I’m so happy that you enjoyed it, Gail!
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Eileen — Reply
The texture wasn’t exactly like a regular muffin but it was close. It’s a great way for me to eat oatmeal. I don’t like cooked oatmeal because of the texture, so this is perfect. I get the same nutrients in a texture I can tolerate. Next time I’m going to sub some truvia instead of sugar, some almond milk instead of water, and leave out the oil. Hmmmm. I wonder If powdered peanut butter would be nice in this recipe….. doesn’t hurt to try.
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Amber — Reply
Perfect recipe, and very forgiving! I typically use just the flour, baking soda, and replace the water with milk (any kind, including fat-free, vanilla almond, full-fat cow’s, etc). I have grated some carrots into it for a super lazy healthy carrot cake! It doubles well, same 2 minute cook time. Looking forward to further experimentation. Thanks 🙂
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Monica — Reply
I’m so happy that you like it, Amber! Adding carrots is a brilliant idea! 🙂
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Kim — Reply
I had old oatmeal packets leftover from a house guest and successfully made muffins using this recipe, thank you. I used no oil but instead 1/4 cup Asian soy milk in place of the milk, which did contain some fat. I will experiment with other flavors, maybe chocolate soy milk. The muffin itself did not stick to the mug but I had to soak it for a little while to release the crumbs. This would be nice while traveling since most hotels seem to have a microwave and mini fridge now and I could bring shelf stable milks. Thank you again.
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Monica — Reply
You’re welcome! These do work great for traveling or college dorm food. When all you have is a mini-fridge and a microwave, this is a great breakfast or snack! 🙂
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Mila Thompson — Reply
Can you turn this recipe into a cookie?
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Monica — Reply
I have never tried it, but I think that you could by cutting the water in half and using 2 tbsp of water instead of 1/4 cup of water.
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Sanskruti — Reply
When you say 1 packet of instant oat can you specify this in terms of how many tablespoons.. The reason I am asking is because I have a large packet of oats from which I need to remove the amount required for this cake..
Thanks! Loved your recipe 😀-
Monica — Reply
There are about 6 tbsp. of in 1 packet of instant oats. Hope that helps.
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Marie — Reply
I love this mug muffin! It’s like magic to see oatmeal turn to a muffin in 2 minutes!
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thehiddenveggies@gmail.com — Reply
I’m so happy to hear that you like it Marie!
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