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    You are in: Home / Recipes / Maple Oatmeal Muffins Recipe
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    Maple Oatmeal Muffins

    Maple Oatmeal Muffins. Photo by Mikekey

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    ladypit's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat your oven to 400 degrees. Spray your muffin tins with nonstick spray.
    2. 2
      In a large bowl beat together the sucanat and eggs until well mixed.
    3. 3
      Add the soymilk and maple syrup and mix well.
    4. 4
      On top of the liquid add the whole wheat flour, the 1 1/2 cups oatmeal, baking powder and baking soda.
    5. 5
      When all has been added, mix well being careful not to overbeat.
    6. 6
      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.
    7. 7
      Bake for 15 minutes or until a toothpick inserted in the center comes out clean.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on January 23, 2011

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 29, 2010

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 03, 2010

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Maple Oatmeal Muffins

    Serving Size: 1 (5 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 147.3
     
    Calories from Fat 16
    11%
    Total Fat 1.8 g
    2%
    Saturated Fat 0.4 g
    2%
    Cholesterol 31.0 mg
    10%
    Sodium 150.2 mg
    6%
    Total Carbohydrate 29.7 g
    9%
    Dietary Fiber 2.4 g
    9%
    Sugars 12.0 g
    48%
    Protein 4.1 g
    8%

    The following items or measurements are not included:

    sucanat

    nonfat vanilla soymilk

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