These whole wheat maple oat muffins are incredibly easy to make. The ingredients aren’t fancy. They make my house smell amazing while they are baking, and taste scrumptious straight out of the oven.
Breakfast food has always been my favorite. I love pancakes, waffles, eggs, sausage, oatmeal, cereal, toast, bagels, fresh fruit, smoothies, etc. I am always looking for new recipes to try for breakfast. When I found this one in an old cookbook, I had to tweak it and try it. We have loved the result over the years.
I love the transition from summer to fall when the air gets cooler in the morning. It makes me want to make something warm for breakfast that fills the house with wonderful smells!
The muffins are quick and aren’t too sweet. They have a hint of maple and cinnamon, which is perfect for a breakfast muffin. I don’t like giving my kids cupcakes disguised as muffins for breakfast and spiking their blood sugar. The oats in these help keep them satisfied longer too!
*** I have been making these maple oat muffins for years, but have recently started making them dairy free by using cashew milk and swapping coconut oil for the butter. They are every bit as tasty!
Whole Wheat Maple Oat Muffins
1 c old fashioned oats
1/2 c milk of choice
1/2 c pure maple syrup
1/4 c butter, melted
1 c whole wheat flour
2 tsp baking powder
1/4 tsp cinnamon
1/2 c chopped walnuts (optional)
Preheat oven to 400.
Grease only the bottoms of 12 muffin cups or line with paper cups.
In a large bowl, mix oats and milk together. Let sit 5 minutes.
Add syrup, egg, and butter. Mix well.
Add flour, baking powder, cinnamon and nuts. Stir just until dry ingredients are moistened.
Fill muffin tin 2/3 full.
Bake 15-20 minutes or until toothpick inserted in center comes out clean.
I am so excited to take you, step by step, through the process of making your own sourdough starter. It might seem a little intimidating at first, but if you stick with it, your time and patience will be rewarded with a lifetime of sourdough goodies!