Microwave Blueberry Oatmeal Muffin

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These Microwave Blueberry Oatmeal Muffins are ready in under five minutes and packed with good for you ingredients for a quick and healthy breakfast. Jump to Recipe keyboard_arrow_down

330 CALORIES 60g CARBS 5g FAT 11g PROTEIN
6
Freestyle™ SmartPoints™ New!
(6 Old SmartPoints™)
(8 PointsPlus®)

Microwave Blueberry Oatmeal Muffins are warm, tasty, and the perfect thing for a busy morning since they are ready in less than five minutes. We are always on the look out for fast and healthy breakfast options since no matter how hard we try, mornings are hectic. Recently I stumbled across these oatmeal microwave muffins and ever since have been obsessed. They are a cross between a baked oatmeal and a muffin, but are ready in 3 minutes in the microwave. That's a winning breakfast around here. Easy, delicious, and good-for-you.

Since microwaves can vary a lot when it comes to cooking time, the first couple of times you cook these be prepared to experiment with the cooking time. We have a really strong microwave, so mine cook up in 2 minutes 15 seconds. But I know for some people they may take up to 4 minutes or so. Just start off with 2 minutes and add time in 30 second intervals until your muffin is puffed up and cooked through. There also can be some variation if you decide to mix up the toppings or use frozen berries. They require a little extra cooking time.

These Microwave Blueberry Oatmeal Muffins are ready in under five minutes and packed with good for you ingredients for a quick and healthy breakfast.

Now where the real fun begins when it comes to these microwave muffins is with the toppings. You can get really creative here and add in all kinds of delicious things for these Microwave Blueberry Oatmeal Muffins:

  • Switch out the blueberries for raspberries, sliced strawberries, or blackberries. Fresh or frozen berries will work in the recipe, just make sure to add a little extra cooking time any time you are using frozen fruit.
  • Want to add more protein? Consider using the whole egg instead of the egg white and throw some chia seeds into the mix. It will add some protein as well as extra fiber and antioxidants.
  • Craving dessert? This recipe is amazing any with chocolate. The chocolate melts and gets gooey and delicious. Personally I love the combination of sliced bananas and dark chocolate chips.
  • In addition to adding toppings during the cooking process, you can also top the yogurt with all sorts of tasty tidbits. Consider drizzling on some melted peanut butter, adding a dollop of Greek yogurt, adding some fresh fruit, or throwing on some nuts or seeds.
  • If you are looking for a gluten free option, make sure to choose gluten free oatmeal. It's readily available in most grocery stores or online.

Looking for more muffin recipes? Here are some tasty ones to try.

The Recipe

Microwave Blueberry Oatmeal Muffin

PREP TIME: 5 Min
COOK TIME: 3 Min
TOTAL TIME: 8 Min
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Ingredients

US METRICS
  • 1/3 cup unsweetened almond milk
  • 1/3 cup mashed banana (or unsweetened applesauce)
  • 1 U egg white
  • 2 tsp maple syrup (or honey, Stevia, brown sugar)
  • 1/8 tsp vanilla extract
  • 1/2 cup old fashioned oats
  • 1/2 tbsp ground flaxseed
  • 1/4 tsp cinnamon
  • 1/3 cup blueberries

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Instructions

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1

Spray a large mug with cooking spray. Use a fork to mix together the milk, mashed banana, egg white, maple syrup, and vanilla extract. Stir in the oats, flaxseed, and cinnamon. Then fold in the blueberries.

2

Cook on high for 2 minutes and check. Then continue cooking in 30 second increments until puffed up and cooked through.

Nutritional Facts
Serving Size: 1 muffin
Amount Per Serving
Calories 330
Calories from Fat 38
% Daily Value *
Total Fat 5g
6%
Saturated Fat 0g
2%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 137mg
6%
Total Carbohydrate 60g
19%
Dietary Fiber 7g
29%
Sugars 22g
Protein 11g

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

The Nutritional Values provided are estimates only and may vary based on the preparation method.

Microwave Blueberry Oatmeal Muffin
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
† We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
2 Comments
On Microwave Blueberry Oatmeal Muffin
user image
user image
August 4, 2019 - 09:58
Add a Rating:
5
I'm wondering if this recipe can be used in the oven, and if so, what temp/time?

The recipe was delicious. I tried it this morning. It took about 5-6 minutes in my microwave, and was still a tiiiiny bit undercooked in the middle, but it was tasty.

I also did not have flaxseed, so I omitted it. I didn't have blueberries, so I chopped up fresh cherries and used those. I used a bit more vanilla extract (by accident because I can't pour to save my life! LOL). And I used a whole egg rather than just an eggwhite.

My only complaint is that they are very sponge-like (which I expected because I've had the keto 2-minute English muffins in the microwave before). This is why I'm wondering if they can just be baked in the oven. The problem I had with them being so spongy, was that the muffin kept falling apart on me as I tried to eat it. LOL. (Next time, I'll have to use a fork.)

I'm not a baker, so this is a great recipe to whip up on the fly. It was tasty, and VERY filling. More filling than my breakfast sammies (English muffin, egg, turkey bacon, light cheese), and about the same amount of WW points.

Oh, and I was shocked about just how big these muffins are. VERY substantial. The fact that there's no flour in it helps me keep control over my wheat intake, too, which is great. Thanks for the recipe! Giving it 5 stars even though mine took longer (could be a difference in the power of the microwave) & fell apart on me (remedy for next time: just eat it out of the mug with a fork).
user image
October 29, 2017 - 06:11
Add a Rating:
5
Really loved this! Didn't have flaxseed and used brown sugar in place of maple syrup. Used frozen blueberries and mine was perfectly cooked in 2 minutes and 30 seconds. Will def make again!
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