Healthy Oatmeal Muffins
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Healthy Oatmeal Muffins
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A healthy oatmeal muffin recipe made without sugar and no banana. Naturally sweetened with maple syrup and spiced with cinnamon.
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Ingredients
For the Muffins:
- 1 cup whole wheat flour
- ¾ cup old fashioned rolled oats
- ½ cup oat flour (or 1/2 cup plus 2 tablespoons oats finely ground in a food processor)
- 1 tablespoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- 1 cup non-fat milk plus 2 tablespoons
- ½ cup pure maple syrup
- ¼ cup coconut oil melted and cooled, or substitute canola oil or melted and cooled unsalted butter
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
For the Crumb Topping:
- 1 tablespoon cold unsalted butter cut into small pieces
- 3 tablespoons flour
- 1 tablespoon brown sugar
- ½ teaspoon ground cinnamon
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Instructions
- Preheat the oven to 400 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 (or butter), 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.
- For the crumb topping: In a small bowl, quickly rub the butter, flour, brown sugar, and cinnamon together with your fingers until fine crumbs form. Sprinkle over each unbaked muffin.
- 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.
Notes
- TO STORE: Leftover muffins may be kept in an airtight container at room temperature for up to two days.
- TO FREEZE: Individually wrap and freeze healthy oatmeal muffins for up to two months. Defrost overnight in the fridge or at room temperature for several hours before enjoying.
Nutrition Information
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Serving
1muffin
Calories
188kcal
(9%)
Carbohydrates
27g
(9%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
30mg
(10%)
Potassium
252mg
(7%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Vitamin A
112IU
(2%)
Vitamin C
1mg
(1%)
Calcium
100mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 188kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 30mg | 10% |
| Potassium | 252mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 112IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 100mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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