Maple Oat Muffins - Photo: Molly Morgan
These muffins could be called Disappearing-Maple Oat Muffins! If you think you dislike whole grains, then you should give these muffins a try.
Part of the secret to these muffins being whole wheat and tasting so great is using whole wheat pastry flour (see product example pictured here).
Our go-to is Bob’s Red Mill 100% stone ground whole wheat pastry flour. It’s perfect for adding in whole grains to muffins, quick breads, pancakes, cookies, etc. Look for it in the baking aisle or buy direct from Bob’s Red Mill.
Maple Oat Muffins - Photo Credit: Molly Morgan
Maple Oat Muffins
Serves 12
Ingredients:
2 cups old-fashioned oats
1 cup milk
1/2 cup pure maple syrup
1/3 cup canola oil
2/3 cup brown sugar
2 eggs, lightly beaten
1 1/2 cups whole wheat pastry flour*
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
*For a gluten-free option - use gluten-free oats and instead of whole wheat pastry flour, substitute with equal parts of gluten-free baking flour.
Directions:
Preheat the oven to 400 degrees F. Prepare a muffin tin with 12 muffin paper liners.
In a mixing bowl combine the oats, milk, maple syrup, oil, brown sugar, and eggs. Mix until well combined.
Then add in the flour, baking powder, baking soda, and salt. Stir until combined, do not over mix.
Fill the prepared muffin tins with about 1/2 - 2/3 cup of batter.
Bake for 18 - 20 minutes or until a toothpick comes out clean. Cool and serve.
