These whole grain Maple Oat Muffins are naturally sweetened and filled with warm spices.
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.
Healthy Maple Oatmeal Muffins
- 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.