In case you didn't get enough options for muffins in the muffin round up I posted last week here is another brand spanking new one. March in Maine means maple season. Maybe no this year with all of the snow on the ground but most years. See the sap runs best when the day temperature warm up but it is still cold and crisp at night. This is Maine in March.
I am lucky enough to have in-laws that make their own maple syrup. It is a ton of work to get maple syrup. I don't know the exact ratios but it takes a whole lot of sap to make one gallon of maple syrup. Yes, it is expensive in the stores but if you knew the effort it took to get to that point you would understand.
Anyway these little muffins are healthy. Think whole wheat flour and oatmeal. They are sweetened with maple syrup. I made them plain but after eating this batch I realized you could easily and very deliciously add some berries of your choice to the base batter.
I like my muffins plain. Thus these are a perfect no thought grab and go breakfast and snack. Of course this is not the case with Mr. J. He likes at the very least some butter or jam. He took these and grilled them for dessert, topped with ice cream and more maple syrup. Take your pick!
Maple Oatmeal Muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Keywords: bake breakfast maple syrup oatmeal
Ingredients (12 muffins)
- 1 cup whole wheat flour
- ¾ cup old fashioned rolled oats
- ½ cup oat flour (or ½ cup plus 2 tablespoons oats finely ground in a food processor)
- 1 tablespoon baking powder
- 1½ teaspoons ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- 1 cup plus 2 tablespoons non-fat milk
- ½ cup pure maple syrup
- ¼ cup canola oil or melted
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Lightly grease a standard 12-cup muffin tin or line with paper liners and set aside.
In a large bowl, stir together the whole wheat flour, oats, oat flour, baking powder, cinnamon, salt, and nutmeg.
In a separate bowl, whisk together the milk, maple syrup, oil, eggs, and vanilla. Make a well in the center of the dry ingredients, then pour the wet ingredients into the center.
By hand, stir the batter gently, just until combined (it will be somewhat lumpy). Divide the batter evenly between the prepared muffin cups.
Bake the muffins until golden brown and a toothpick in the center comes out clean, 18-20 minutes. Allow the muffins to cool in the pan for 5 minutes, then gently remove to a wire rack to cool completely.
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