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Whole Wheat Oat Muffins

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Warm, tender, and quietly wholesome, these muffins combine hearty whole wheat flour and chewy rolled oats with naturally sweet applesauce and maple syrup.

Ingredients

Scale
  • 2 cups whole wheat flour
  • 2/3 cup old-fashioned whole rolled oats
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 and 1/3 cups unsweetened applesauce
  • 2 large eggs
  • 1/3 cup coconut oil (or vegetable oil/melted butter)
  • 1/3 cup pure maple syrup
  • 1/3 cup milk (dairy or nondairy)
  • 1 teaspoon pure vanilla extract
  • 3/4 cup raisins (optional)
  • 3 tablespoons oats (optional for topping)
  • 1 tablespoon coarse sugar (optional for sprinkling)

Instructions

  1. Preheat the oven to 425°F (218°C) and prepare a muffin pan with nonstick spray or cupcake liners.
  2. Mix dry ingredients in a large bowl until evenly combined.
  3. Combine wet ingredients in a medium bowl until well combined and slightly frothy.
  4. Combine the wet mixture into the dry ingredients and stir until just combined.
  5. Fold in the raisins if using.
  6. Fill the muffin cups, spooning the batter and optionally sprinkling with oats and coarse sugar.
  7. Start baking at 425°F for 5 minutes, then lower to 350°F and bake for an additional 15 to 16 minutes.
  8. Cool the muffins for 5 minutes in the pan before transferring to a cooling rack.

Notes

Use a standard ice cream scoop or 1/4-cup measure for even muffin sizes. Store cooled muffins in an airtight container at room temperature for up to 3 days.

Nutrition

Keywords: muffins, breakfast, whole wheat, oatmeal, healthy snacks

Find it online: https://easydessertideas.com/whole-wheat-oat-muffins/