Maple Oatmeal Muffins
Packed with the wholesome goodness of rolled oats and sweetened naturally with rich maple syrup, these Maple Oatmeal Muffins are the perfect balance of cozy and nutritious. Each bite delivers warm hints of cinnamon and vanilla, while optional add-ins like chopped nuts or dried cranberries lend delightful bursts of texture and flavor. These muffins come together quickly, thanks to a simple soaking technique for the oats that ensures a moist and tender crumb. Ideal as a wholesome grab-and-go breakfast or a comforting snack, they are easily stored and freezer-friendly for meal prep convenience. With just 15 minutes of prep time and a hearty, homemade charm, these muffins are a must-try for lovers of easy baking and natural sweeteners.
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Recipe Information
Ingredients
- 1 cup Old-fashioned rolled oats
- 1 cup Milk
- 1 cup All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 1 large Egg
- 0.5 cup Maple syrup
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped nuts (optional)
- 0.5 cup Raisins or dried cranberries (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a small mixing bowl, combine the rolled oats and milk. Let the oats soak for about 10 minutes while you prepare the other ingredients.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt until evenly combined.
In another bowl, beat the egg lightly, then mix in the maple syrup, vegetable oil, and vanilla extract.
Add the soaked oat mixture and the wet ingredients to the dry ingredients, stirring just until no dry streaks remain. Be careful not to overmix.
If desired, fold in the chopped nuts and raisins or dried cranberries for added texture and flavor.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.9 g | 126% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 35.7 g | ||
| Cholesterol | 242 mg | 80% | |
| Sodium | 2751 mg | 120% | |
| Total Carbohydrate | 293.0 g | 107% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 179.3 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 468 mg | 36% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1594 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
