Recipe by ladypit
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.
Top Review by Cinnamon Kitty
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.
- 1⁄2 cup sucanat (or use brown sugar)
- 2 eggs
- 1 1⁄4 cups nonfat vanilla soymilk
- 3⁄4 cup maple syrup
- 1 1⁄4 cups whole wheat flour
- 1 1⁄2 cups quick-cooking oatmeal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt (optional)
- 2 tablespoons quick-cooking oatmeal
Directions See How It's Made
- 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.