Maple Oatmeal Muffins
The perfect on-the-go breakfast or afternoon snack, these maple oatmeal muffins are tasty any time of day!
Maple syrup: I can’t get enough of the stuff recently. We drizzle it on top of our oatmeal every morning for breakfast and have seriously come to expect that sweet maple taste in our go-to hot breakfast–it’s just so good paired with some berries and oatmeal. Did you know that there are different types of maple syrup? My favorite is the dark colored stuff that’s labeled “rich flavor.” I think it used to be Grade B but then they went ahead and changed the labeling to basically all Grade A–from light colored to dark colored. Anyway, the darker stuff seems a bit thicker and it definitely has a richer taste to it. It’s sooo good, guys, and is actually perfect for baking. And that’s what I used here in these muffins.
These are a slightly-sweetened muffin sweetened with both maple syrup and brown sugar so they have a warm, homey sweetness. Great as-is or add a little smudge of butter on top, they’re a wonderful after-school snack that fills ya up till dinner. 😉 Plus with the added oatmeal, they’re a satisfying treat.
These muffins come together quickly and easily–simply mix everything together by hand in one bowl. Then scoop out into muffin pans. You can sprinkle some Golden Barrel Raw Sugar on top for a little crunch if you want. I got about 16 muffins out of this recipe. You can make them larger, or even make mini muffins. Either way, this maple oatmeal muffin recipe is a keeper and one you should try soon.
May your weekend be filled with muffins and good times! 🙂
- 2 cups old fashioned oats
- 1 cup milk
- 1/2 cup maple syrup
- 1/3 cup Golden Barrel Coconut Oil melted
- 2/3 cup Golden Barrel Light Brown Sugar
- 2 large eggs, lightly beaten
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- Golden Barrel Raw Sugar for sprinkling
- Preheat oven to 400 degrees F. Line muffin pan with liners or spray pan with non-stick spray. Set aside.
- In a large bowl mix, together oatmeal and milk. Add in maple syrup, coconut oil, brown sugar, and eggs, mixing well to combine. Add in dry ingredients: flour, baking powder, cinnamon, baking soda, and salt and stir until just incorporated (be sure to not overmix).
- Using a large cookie scoop, scoop batter into prepared pan(s) and sprinkle reserved raw sugar on top. Bake for 15-18 minutes and check for doneness by inserting toothpick in middle. Clean toothpick means they're done. Let cool in pan on rack for 5 minutes before removing from pan and cooling fully on rack. Store in airtight container.
Recipe adapted from ihearteating.
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