These whole grain Maple Oat Muffins are naturally sweetened and filled with warm spices.
In this Post: Everything you need for Healthy Maple Oatmeal Muffins
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, 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.
Healthy Maple Oatmeal Muffins
Ingredients
Muffins
- 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
Instructions
- 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.
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!
They won’t rise as much, but should still work!
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!
I’m so thrilled to hear this!!!
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!
I believe it would be a textural difference but should still work!
Maple anything has a tendency to make me drool uncontrollably…and these muffins are no exception! Continuing to prove that healthy food CAN taste good.
Thank you Brenda!!! xoxo
These muffins look delicious! Can’t wait to try them! February is not so bad! I would kill for some snow here in California!
These muffins look so delicious! LOVE!!!
I kove this type of muffin. Looks yummy!!
Oh hi frands! :) These muffins look delicious and because they’re healthy, that means I can have two for breakfast, right?
Girl you can have four! xo
Yum!! I love that these are mostly oat flour. Definitely pinning them and making them later this week. My boyfriend never eats breakfast and these may be the perfect solution for him.
I hope you love them!
I can’t wait to make these and spread a little nut butter on them in the mornings! Pinned immediately!
I love nut butters on muffins!!
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 :)
Thank you girl!!! I love your comments!!
Hi Erin! I so wish I had had these for breakfast this morning, smeared with a little butter and jam. Yum!
This looks delicious!!! I love muffins! They’re basically an excuse to have dessert for breakfast, lol.
I just love new muffin recipes! These look so yummy :D
These look scrumptious! I love the maple-oat flavor!
Aww hi Erin!! I love the look of these muffins. I could definitely go for one (or three) for breakfast :)
So fun to see Erin guest posting here! These muffins are totally my kinda of baked, healthy carb goodness! I’m always looking for portable, yet healthy, snacks to send with the hubs to work and he is gonna be ALL OVA these! Pinned!