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healthy oatmeal muffins with maple syrup

Healthy Oatmeal Muffins

5 from 18 votes
A healthy oatmeal muffin recipe made without sugar and no banana. Naturally sweetened with maple syrup and spiced with cinnamon.
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 12 muffins
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Ingredients
  

For the Muffins:

  • 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 non-fat milk plus 2 tablespoons
  • 1/2 cup pure maple syrup
  • 1/4 cup coconut oil melted and cooled, 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
  • 1/2 teaspoon ground 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.
    dry ingredients in a mixing bowl for healthy oat muffins
  • 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.
    milk, maple syrup, and eggs in a mixing bowl with a whisk
  • By hand, stir the batter gently, just until combined (it will be somewhat lumpy). Divide the batter evenly between the prepared muffin cups.
    A bowl of healthy oat muffin batter in a mixing bowl
  • 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.
    healthy muffin batter topped with crumb topping unbaked in a muffin pan
  • 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.
    freshly-baked healthy oatmeal muffins no banana

Notes

  • TO STORE: Leftover muffins may be kept in an airtight container at room temperature for up to two days.
  • TO FREEZE: Individually wrap and freeze healthy oatmeal muffins for up to two months. Defrost overnight in the fridge or at room temperature for several hours before enjoying.

Nutrition

Serving: 1muffinCalories: 188kcalCarbohydrates: 27gProtein: 5gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 30mgPotassium: 252mgFiber: 2gSugar: 10gVitamin A: 112IUVitamin C: 1mgCalcium: 100mgIron: 1mg

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