Skinny Oatmeal Brown Sugar Muffins
User Reviews
4.4
Skinny Oatmeal Brown Sugar Muffins
Description
Skinny Oatmeal Brown Sugar Muffins merge old-fashioned rolled oats with all-purpose flour and brown sugar for a hearty but tender muffin. Almond milk and yogurt contribute moisture and a mild tang, keeping the muffin soft after baking. Eggs provide structure, while baking powder and baking soda help the muffins rise gently. The batter is combined without overmixing to prevent toughness and distributed evenly into a greased muffin pan. Baked at 350°F until springy to the touch and toothpick-clean, these muffins offer a consistent texture with a slight chew from the oats.
The inclusion of sugar-free pancake syrup or substitutes balances the flavors without making the batter dry or overly sweet. These muffins suit those seeking a less indulgent baked good and can be enjoyed for breakfast or snacks.
Once baked, store muffins airtight at room temperature for up to one week or freeze for up to six months to maintain freshness. The recipe yields about ten muffins when filling cavities three-quarters full for optimal shape.
Ingredients
- 1 egg large
- 1 cup all-purpose flour
- ¾ cup old-fashioned rolled oats don’t use quick cook or instant; they’re finer and act more like flour and batter will be too dry
- ½ cup almond milk Silk Unsweetened Cashewmilk or another milk may be substituted, Silk brand, unsweetened, vanilla flavor
- ½ cup sugar-free pancake syrup lite syrup or real maple syrup may be substituted
- ¼ cup dark brown sugar packed (strongly recommend dark, although light brown may be substituted)
- ¼ cup yogurt Greek yogurt, sour cream, or lite sour cream may be substituted, Silk Vanilla Dairy-Free
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ to ½ teaspoon salt or to taste
Instructions
- Preheat oven to 350F. Spray 10 of the 12 cavities of a Non-Stick 12-Cup Regular Muffin Pan (note you will not use all 12) very well with cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners.)
- To a large bowl, add all the ingredients and whisk until smooth and combined, without needlessly over-mixing.
- Using a large cookie scoop or 1/4-cup measure, evenly distribute the batter into 10 of the cavities of the prepared pan, filling each cavity no more than 3/4-full or muffins will overflow while baking.
- Bake for about 20 minutes or until tops are set, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Use your judgment when evaluating doneness because muffin pans, ovens, ingredients, and climates vary. Start watching closely at about 16 minutes.
- Allow muffins to cool in pan on top of a wire rack for about 10 before removing and placing on rack to cool completely. Gently rim each cavity with a knife if necessary for easier removal.
Notes
- Use old-fashioned rolled oats rather than quick-cook oats to maintain muffin texture.
- Muffins keep well airtight at room temperature for up to one week or can be frozen for up to six months.
- Do not overfill muffin cavities to avoid overflow during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 206kcal | 10% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 20mg | 7% |
| Sodium | 254mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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