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Skinny Oatmeal Brown Sugar Muffins
4.4 from 87 votes

Skinny Oatmeal Brown Sugar Muffins

These oatmeal brown sugar muffins combine rolled oats, brown sugar, and flour to create a textured, moist quick bread alternative. The recipe uses almond milk and yogurt to add moisture while keeping the batter light, and sugar-free syrup sweetens without excess calories. The muffins have a tender crumb with a mild sweetness balanced by a touch of salt and leavening agents.

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 10 servings
Calories: 206 kcal
Course: Breakfast, Bread
Cuisine: American

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

    Cup of Yum
  1. 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.)
  2. To a large bowl, add all the ingredients and whisk until smooth and combined, without needlessly over-mixing.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 10 servings

Amount Per Serving

Calories 206

% 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.