I’m back on the healthy muffin train. I was trying to come with something new to try for breakfast when I found this gem hiding at the bottom of one of my Pinterest boards. Being Canadian, I was drawn to this one by forces beyond my control.
It’s hard to believe that all the sweetness in these muffins comes from maple syrup. They’re just sweet and dessert-y and full of flavor and still healthy, without a grain of sugar added. Maple syrup rocks. (Did I mention I’m Canadian?)
First things first, I soaked a cup of oats in half a cup of 1% milk for five minutes.
While that was sitting, I whisked together some flour, wheat germ, baking powder, salt, and cinnamon. The recipe said to use a quarter teaspoon of cinnamon, but I thought 2 teaspoons made a lot more sense.
I set that aside, and retrieved the oats. I poured in the maple syrup.
I added melted butter, and an egg. It did not look very appetizing.
I stirred that up as thoroughly as I could, then poured it into the flour mixture.
I was supposed to add pecans at this point. Now I do like nuts, but I don’t love them in baked goods, particularly. I skipped them.
I scooped the batter into muffin cups.
In 20 minutes, they were done.
I gave them five more minutes in the pan, then moved them to a rack.
And then I started eating them.
These are so good! They have a lovely, crumbly texture, with some extra substance provided by the oats. The maple syrup flavor is strong but not overpowering, there’s a nice hint of cinnamon, and they basically taste like breakfast in a muffin cup. A joyful way to start the day.
MAPLE OATMEAL MUFFINS RECIPE (original)
My version of Maple Oatmeal Muffins (adapted from Baked Bree)
1 cup rolled oats
1/2 cup 1% milk
2/3 cup whole wheat white flour
1/3 cup toasted wheat germ
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons cinnamon
3/4 cup pure maple syrup
1/4 cup unsalted butter, melted
1 large egg
Heat the oven to 425 degrees, you will reduce the temperature later. Grease or line a 12-cup muffin tin.
In a small bowl, soak the oats in the milk for five minutes.
In a large bowl, whisk together the flour, wheat germ, baking powder, salt, and cinnamon.
To the oat and milk mixture, add the maple syrup, melted butter, and egg.
Add the oats to the flour and stir just until incorporated. Scoop into muffin tins.
Reduce oven temperature to 400 and bake for 15-20 minutes. Let sit in the pan for another 5 minutes before moving to a wire rack to cool completely.
These will last for a few days, but they do taste especially nice fresh out of the oven.