Healthy Maple Oatmeal Muffins
These whole grain Maple Oat Muffins are naturally sweetened and filled with warm spices.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
Preheat the oven to 400 degrees F. Lightly grease a standard 12-cup muffin tin or line with paper liners and set aside.
- 2
In a large bowl, stir together the whole wheat flour, oats, oat flour, baking powder, cinnamon, salt, and nutmeg.
- 3
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.
- 4
By hand, stir the batter gently, just until combined (it will be somewhat lumpy). Divide the batter evenly between the prepared muffin cups.
- 5
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.
- 6
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.