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Whole Wheat Oat Muffins

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Cozy and wholesome whole wheat oat muffins that balance hearty grain flavor with 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). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
  2. Whisk together the whole wheat flour, rolled oats, cinnamon, baking soda, baking powder, and salt in a large bowl until evenly combined.
  3. In a medium bowl, whisk together the applesauce, eggs, coconut oil, maple syrup, milk, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined, folding in raisins if using.
  5. Spoon the batter into the prepared muffin liners, filling each to the top. Optional: sprinkle the tops with oats and coarse sugar.
  6. Bake for 5 minutes at 425°F, then reduce to 350°F (177°C) and continue baking for 15 to 16 minutes, until a toothpick comes out clean.
  7. Allow the muffins to cool in the pan for 5 minutes, then transfer to a cooling rack.

Notes

Do not overmix the batter to keep muffins tender. Store in an airtight container for up to 3 days or refrigerate for up to 7 days. Freeze for up to 3 months.

Nutrition

Keywords: muffins, whole wheat, oats, healthy breakfast

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