Maple Oatmeal Muffins

"These made a lovely breakfast this morning! Fairly heavily modified from a recipe in a cute little "all muffins" cookbook I got years ago. The original recipe says this makes 12 but I have old/small muffin tins and I got 24. If you have large muffin tins you'll probably only get 12."
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
photo by PaulaG photo by PaulaG
photo by Calee photo by Calee
Ready In:
25mins
Ingredients:
10
Serves:
12-124
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ingredients

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directions

  • Preheat your oven to 400 degrees. Spray your muffin tins with nonstick spray.
  • In a large bowl beat together the sucanat and eggs until well mixed.
  • Add the soymilk and maple syrup and mix well.
  • On top of the liquid add the whole wheat flour, the 1 1/2 cups oatmeal, baking powder and baking soda.
  • When all has been added, mix well being careful not to overbeat.
  • Spoon your batter into your muffin cups. Once they are full, sprinkle a little bit of the oatmeal on top of each muffin. The original recipe calls for a teaspoon on each but we don't like that much oatmeal on top.
  • Bake for 15 minutes or until a toothpick inserted in the center comes out clean.

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Reviews

  1. It is always awesome to find a recipe that calls for non-dairy milk substitutes. After reading the other views that said the batter was thin, I used 1 cup of vanilla almond milk instead of the 1 and 1/4 cups. The muffins came out dense, delicious and very filling. I ended up with 18 muffins total from one recipe.
     
  2. These are really good. I love that they are made with soymilk and I don't have to change the recipe. Most people have these ingredients on hand and this was a breeze to make. Just the right amount of sweetness. I did have some trouble getting them out of the muffin tin, even with using a non-stick pan and cooking spray. I suggest using silicon liners. The batter was very thin even after adding 3 heaping TBSPs of flour. Thanks so much, we all enjoyed eating these muffins.
     
  3. I experimented a bit with this recipe, for dietary reasons, and had great success! I used Splenda Brown Sugar Blend, and for the maple syrup, I used only 1/2 cup Agave nectar with 1/2 tsp maple flavoring. A previous reviewer mentioned the batter was thin, so I did not replace the 1/4 cup liquid missing for maple syrup I didn't use. I topped mine with chopped pecans instead of oatmeal. Great texture and flavor to these muffins.
     
  4. I really enjoy maple brown sugar oatmeal and now I can have it in muffin form. The brown sugar was Splenda brown sugar blend. These were baked in silicone muffin pans and produced 12 well rounded muffins. Next time I bake these, I plan on adding some pecans and maybe some dried fruit. These were made for Photo Forum event *SHARE THE LOVE*.
     
  5. These muffins are very good! I used brown sugar and couldnt find any vanilla soymilk so I used 1% milk with a 1/2 tsp vanilla. The batter was very thin I let it sit for 5 minutes before putting into muffin pans. Turned out very nice love the maple flavor of these muffins. Tastes like baked oatmeal~ only better I will be making these again and often thanks ladypit.
     
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Tweaks

  1. I experimented a bit with this recipe, for dietary reasons, and had great success! I used Splenda Brown Sugar Blend, and for the maple syrup, I used only 1/2 cup Agave nectar with 1/2 tsp maple flavoring. A previous reviewer mentioned the batter was thin, so I did not replace the 1/4 cup liquid missing for maple syrup I didn't use. I topped mine with chopped pecans instead of oatmeal. Great texture and flavor to these muffins.
     

RECIPE SUBMITTED BY

Life without change is boring. And my life is never boring!! I don't know what plans have been made for us for the future, but I'm doing my best to enjoy the ride!
 
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