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Healthy Maple Oatmeal Muffins

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

    maple oatmeal muffins on a cooling rack

    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

    Maple Oat Muffins by The Lemon Bowl
    Maple Oat Muffin - The Lemon Bowl

    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, gives 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.

    How long can these muffins be stored for?

    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.

    maple oatmeal muffins on a cooling rack

    Healthy Maple Oatmeal Muffins

    4.67 stars average
    These whole grain Maple Oat Muffins are naturally sweetened and filled with warm spices.
    PREP: 15 mins
    COOK: 20 mins
    TOTAL: 35 mins
    Servings: 12



    • 1 cup whole wheat flour
    • ¾ cup old fashioned rolled oats
    • ½ cup oat flour (or 1/2 cup plus 2 tablespoons oats finely ground in a food processor)
    • 1 tablespoon baking powder
    • 1 ½ teaspoons ground cinnamon
    • ½ teaspoon kosher salt
    • ¼ teaspoon ground nutmeg
    • 1 cup plus 2 tablespoons non-fat milk
    • ½ cup pure maple syrup
    • ¼ 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

    Crumb Topping

    • 1 tablespoon cold unsalted butter (cut into small pieces)
    • 3 tablespoons flour
    • 1 tablespoon brown sugar
    • ½ 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.


    Calories: 161kcalCarbohydrates: 23.4gProtein: 4.3gFat: 6.4gSaturated Fat: 4.4gPolyunsaturated Fat: 2gTrans Fat: 0gCholesterol: 36mgSodium: 244mgFiber: 2gSugar: 9.1g

    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


    1. These look fantastic!
      Would I be able to substitute in almond flour instead of the whole wheat flour and still be successful?
      I have a ton of almond flour left an am struggling to find recipes I like to use it in!

    2. These are absolutely the best oat muffins I’ve ever made! Today is the second time I’ve made them; my siblings (ranging in age from 1 to 9) loved these. It’s nice to be able to make something thats both healthy and delicious. You know they are good when the kids are giving thm two thumbs up!

    3. These look awesome. What do you think would be the difference if I used quick oats instead of old fashioned rolled oats? I’m trying to avoid going to the store since I have the rest of the ingredients! Any advice or thoughts would be appreciated!

    4. Wow, these look so incredibly delicious, love that they’re naturally sweetened! A note to Liz-hope you’re having the bestest time ever in San Fran, like Erin, I too wouldn’t mind a few smuggled loaves of sour dough or chocolate. A note to Erin-I can’t wait to try these for real! Your peanut stir fry was so good when I made it that I have this ever growing list of your recipes I just HAVE to make :)

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