Nutty, light and just sweet enough, these delicious oatmeal muffins make a wonderful breakfast. They fill the house with the most amazing smell as they bake!
I love baking these oatmeal muffins on weekends with my kids.
Prep and Cool time
Author: Vered DeLeeuw
Recipe type: Breakfast
Yield: 12 muffins
- 1 teaspoon melted butter for the pan
- 1 cup reduced fat milk
- 1 cup quick cooking oats
- 1 large egg
- ¼ cup pure maple syrup
- ¼ cup unsalted butter, melted and slightly cooled
- 1 cup whole-wheat flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup raisins
- 1 tablespoon sugar
- ¼ teaspoon ground cinnamon
- Preheat oven to 350 degrees F. Brush 12 muffin cups with melted butter.
- In a small bowl, combine the milk and oats. Let soak for 15 minutes.
- Beat together the egg, maple syrup and butter. Stir into the oatmeal mixture.
- In a separate bowl, whisk together the flour, baking powder, salt and cinnamon. Stir in the raisins.
- Stir the flour mixture into the liquid mixture, just until combined. Spoon the batter into the prepared muffin cups.
- Mix together the topping and sprinkle on the muffins.
- Bake 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow to cool 5 minutes in pan until easier to handle, then transfer to a wire rack and allow to cool 5 more minutes. Serve warm.
Nutrition Per Serving
Serving size: 1 muffin; Calories: 152; Fat: 5g; Carbohydrates: 28g; Sugar: 10g; Sodium: 291mg; Fiber: 3g; Protein: 3g