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Whole Wheat Oat Muffins

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Warm, tender, and lightly spiced, these Whole Wheat Oat Muffins are a wholesome everyday treat everyone will reach for.

Ingredients

Scale
  • 2 cups whole wheat flour
  • 2/3 cup old-fashioned whole rolled oats
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 and 1/3 cups unsweetened applesauce
  • 2 large eggs
  • 1/3 cup coconut oil (or vegetable oil/melted butter)
  • 1/3 cup pure maple syrup
  • 1/3 cup milk (dairy or nondairy)
  • 1 teaspoon pure vanilla extract
  • 3/4 cup raisins (optional)
  • 3 tablespoons oats (optional for topping)
  • 1 tablespoon coarse sugar (optional for sprinkling)

Instructions

  1. Preheat the oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or place cupcake liners in the cups.
  2. Whisk together the whole wheat flour, rolled oats, ground cinnamon, baking soda, baking powder, and salt until evenly combined.
  3. In a medium bowl, whisk together the unsweetened applesauce, eggs, coconut oil, pure maple syrup, milk, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir with a spatula or wooden spoon until just combined.
  5. Spoon the batter into the prepared muffin liners, filling each cup to the top.
  6. Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (177°C) and continue baking for 15 to 16 minutes.
  7. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a cooling rack to finish cooling.

Notes

Store cooled muffins in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week.

Nutrition

Keywords: muffins, whole wheat, oat, healthy snacks, breakfast

Find it online: https://saveurmagique.com/whole-wheat-oat-muffins/