Healthy Maple Oatmeal Muffins
Healthy Maple Oatmeal Muffins are my February therapy.
February and I do not have the best relationship. Its frigid weeks involve a lot of me grumbling with my head down into the wind, moping about the permacloud, and giving my worn winter boots the stink eye. In return, February dumps snow on my lawn, roars back with a ferocious gust to silence my growl, and lets its chill linger into March. February, you win.
The two of us (February and myself) went on a break last week. I escaped with Ben to Kauai, where we frolicked in the sun, ate too much seafood, and constantly uttered sentences comprised of the words “gorgeous,” “wow,” and “WOW,” in varying orders and intonations. (For a postcard-perfect visual of our trip—Kauai is highly photogenic—check out my Instagram feed, hashtag #wellplatedtravel.) Kauai was a dream, but all too quickly, my view transformed from the picture left into the one on the right:
Arriving home to 14 fresh inches of snow, my inner rhythm tuned to the February blues, until I remembered the happy stash of Healthy Maple Oatmeal Muffins I’d carefully stowed in the freezer.
These moist, wholly satisfying, and healthy oatmeal muffins gently remind me that even my supposed arch-rival February brings blessings to treasure. Life slows down a little; cuddling is welcome and encouraged; warm, snuggly flavors reign supreme.
Maple syrup and oatmeal are two of my absolute favorite ingredients, and at no time do they shine brighter than dreary February. The only sweetener in these healthy oatmeal muffins is maple syrup, so its golden taste is rich and defined.
The oatmeal I used in two ways, leaving some of the oats whole for texture, then grinding the rest in the food processor to create a quick homemade oat flour.
A pinch of cinnamon and nutmeg, along with a cinnamon crumble topping, give these healthy oatmeal muffins a cozy, comforting taste that’s ideal for a chilly morning or snug afternoon snack. They freeze beautifully and are perfectly portable for munching on-the-go.
In addition to their warming powers and tummy-filling dynamo, Healthy Maple Oatmeal Muffins are a sweet treat to share with friends. I can see them nestled happily in a basket at a brunch table or dropped off to a neighbor just because.
Count your blessings and bless your friends with a warm batch of Healthy Maple Oatmeal Muffins. February, I might just survive you after all.
Healthy Maple Oatmeal Muffins
Healthy oatmeal muffins with maple syrup, cinnamon and nutmeg. An easy, healthy muffin recipe that your entire family will love!
Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
For the Muffins
- 1 cup whole wheat flour
- ¾ cup old fashioned rolled oats
- ½ cup oat flour (or ½ cup plus 2 tablespoons oats finely ground in a food processor)
- 1 tablespoon baking powder
- 1½ 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
For the Crumb Topping
- 1 tablespoon cold unsalted butter, cut into small pieces
- 3 tablespoons flour
- 1 tablespoon brown sugar
- 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.
I am also sharing this recipe in a guest post over at The Lemon Bowl.// All images and text © /Well Plated.
Serving Size: 1 muffin
- Amount Per Serving:
- Calories: 161
- Total Fat: 6.4g
- Saturated Fat: 4.4g
- Cholesterol: 36mg
- Sodium: 244mg
- Carbohydrates: 23.4g
- Fiber: 2g
- Sugar: 7g
- Protein: 4.3g
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