Print

Whole Wheat Oat Muffins

Print Recipe

Warm, wholesome, and quietly spiced, these Whole Wheat Oat Muffins are perfect for breakfast or a snack, featuring a tender crumb and gentle sweetness.

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) and prepare a 12-count muffin pan with nonstick spray or cupcake liners.
  2. Whisk together flour, oats, cinnamon, baking soda, baking powder, and salt in a large bowl until evenly combined.
  3. Whisk together applesauce, eggs, coconut oil, maple syrup, milk, and vanilla in a medium bowl until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in raisins if using, being careful not to overmix.
  5. Fill muffin liners to the top and optionally sprinkle with oats and coarse sugar for texture.
  6. Bake at 425°F for 5 minutes, then reduce temperature to 350°F (177°C) and bake for an additional 15-16 minutes, until a toothpick comes out clean.
  7. Cool in the pan for 5 minutes before transferring to a rack. Serve warm or let cool completely before storing.

Notes

Store cooled muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze muffins individually or in a freezer bag for up to 3 months.

Nutrition

Keywords: whole wheat muffins, oat muffins, healthy breakfast, easy baking, vegetarian muffins

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