These whole grain Maple Oat Muffins are naturally sweetened and filled with warm spices.
Hi Friends – I’m spending time visiting family in California so I wanted to take this opportunity to introduce you to my beautiful friend Erin from the newly re-branded website, Well Plated by Erin. We share similar food philosophies so I know you will love all of Erin’s nutritious and delicious recipes. If you’ve never made her Oatmeal Breakfast Bars or Chicken Stir Fry with Thai Peanut Sauce, you must head to the kitchen stat.
Hello lovely Lemon Bowl readers! I’m Erin Clarke from Well Plated by Erin, and I’m delighted to be guest posting for my wonderful friend Liz, while she and her family gallivant around San Fran. Dear Liz, please sneak an extra sourdough loaf or three into your suitcase on my behalf. (Ghirardelli chocolate is also welcome/encouraged.)
Although it was Liz’s boldly flavored, healthy recipes that first drew me to her blog, I’ve since been blessed to call Liz a dear friend in “real life.” We’ve attended conferences and press trips together, and now that she’s opened my eyes to the glory that is Brownie Energy Bites, I’m afraid she’s stuck with me as a super-fan for life.
For my guest post today, I’ve baked us a heap of muffin lovin’ that will convince even the staunchest of alarm-snoozers to hop out of bed: Maple Oat Muffins. They’re whole grain, naturally sweetened, and filled with warm spices.
The batter for these muffins is a blend of whole wheat flour, hearty rolled oats, and oat flour, which is a fancy way of saying oats that are ground in the food processor for a few seconds. Maple syrup is the only sweetener, and its rich flavor, along with cinnamon and nutmeg, give these muffins a cozy, comforting taste that’s perfect snuggled up to a cup of hot coffee or glass of cool milk.
Despite their hominess and simplicity, even Maple Oat Muffins deserve a little bling, so I dressed them up with an easy cinnamon brown sugar crumb topping. It’s totally optional (and the muffins will still be yummy without it), but I love the special touch the topping adds to this healthy breakfast treat.
- 1 cup whole wheat flour
- 3/4 cup old fashioned rolled oats
- 1/2 cup oat flour or 1/2 cup plus 2 tablespoons oats finely ground in a food processor
- 1 tablespoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1 cup plus 2 tablespoons non-fat milk
- 1/2 cup pure maple syrup
- 1/4 cup melted and cooled coconut oil or substitute canola oil or melted and cooled unsalted butter
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon cold unsalted butter cut into small pieces
- 3 tablespoons flour
- 1 tablespoon brown sugar
- 1/2 teaspoon cinnamon
Preheat the oven to 400 degrees F. Lightly grease a standard 12-cup muffin tin or line with paper liners and set aside.
In a large bowl, stir together the whole wheat flour, oats, oat flour, baking powder, cinnamon, salt, and nutmeg.
In a separate bowl, whisk together the milk, maple syrup, oil (or butter), eggs, and vanilla. Make a well in the center of the dry ingredients, then pour the wet ingredients into the center.
By hand, stir the batter gently, just until combined (it will be somewhat lumpy). Divide the batter evenly between the prepared muffin cups.
For the crumb topping: In a small bowl, quickly rub the butter, flour, brown sugar, and cinnamon together with your fingers until fine crumbs form. Sprinkle over each unbaked muffin.
Bake the muffins until golden brown and a toothpick in the center comes out clean, 18-20 minutes. Allow the muffins to cool in the pan for 5 minutes, then gently remove to a wire rack to cool completely.
Store leftover muffins in an airtight container at room temperature for up to two days or individually wrap and freeze for up to two months.