Maple Oatmeal Muffins

Total Time
Prep 10 mins
Cook 15 mins

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.

Ingredients Nutrition


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


Most Helpful

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.

Cinnamon Kitty January 23, 2011

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.

The Enchantress March 29, 2010

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.

Outta Here February 03, 2010

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