Maple Cinnamon Oatmeal Muffins
These delicious maple cinnamon oatmeal muffins have just 1 tablespoon of refined sugar. With wholesome oats and delicious blend of spices they are the perfect grab and go breakfast or afternoon snack.
Ingredients
- 1 1/3 cup all purpose flour spooned in and levelled
- 3 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoons ground nutmeg
- 1 tablespoon granulated sugar
- 1 cup old fashioned rolled oats not quick oats
- 1 large egg
- 1/4 cup pure maple syrup
- 2/3 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 cup vegetable oil
Instructions
- Spray muffin tins with non-stick spray
- Sift flour, baking powder and spices into a large mixing bowl and stir to combine.
- Add sugar and oats and mix well. Set aside.
- In a medium bowl beat egg. Add maple syrup, milk, vanilla and oil and whisk until well combined.
- Make a well in the centre of flour mixture; pour egg mixture into flour mixture and stir gently, just until combined. Do not over mix. Set aside to let rest for 10-15 minutes to allow oats to absorb some of the moisture.
- Preheat oven to 400 degrees while batter is resting.
- Scoop batter into prepared muffin tins filling at least 2/3 full. Sprinkle with raw sugar if desired.
- Bake for 5 minutes, then without opening oven door, reduce heat to 350 and bake for 14-16 minutes more, until a toothpick inserted in the centre comes out clean. Remove from oven and allow to cool for 10 minutes before transferring them to a cooling rack to finishing cooling.
Notes
Best enjoyed warm with butter!
Store in an airtight container lined with papertowel for up to 4 days. Or Wrap well and freeze for up to 2 months.
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