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Whole Wheat Oat Muffins

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These wholesome whole wheat oat muffins combine hearty texture with gentle sweetness, making them an ideal grab-and-go breakfast or snack.

Ingredients

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  • 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. Mix the dry ingredients in a large bowl: whole wheat flour, rolled oats, ground cinnamon, baking soda, baking powder, and salt.
  3. Whisk the wet ingredients in a medium bowl: unsweetened applesauce, eggs, coconut oil, pure maple syrup, milk, and vanilla extract.
  4. Combine the wet and dry ingredients, stirring until just combined; a few small lumps are fine.
  5. Fold in the raisins if using, ensuring they are evenly distributed.
  6. Fill the muffin cups to the top with batter, optionally sprinkling with extra oats and coarse sugar.
  7. Bake for 5 minutes at 425°F (218°C), then reduce temperature to 350°F (177°C) and bake for another 15-16 minutes until a toothpick comes out clean.
  8. Cool in the pan for 5 minutes before transferring to a cooling rack.

Notes

For optimal texture, do not overmix the batter. Muffins can be stored at room temperature for up to 3 days.

Nutrition

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