Brown Sugar Muffins
I’ve been craving sooo many baked goods lately so this week we decided to mix things up and instead of our usual pineapple coconut muffins, we made brown sugar muffins!
The inspiration for these came from our love of oatmeal. Little A and I love having oatmeal at breakfast, but sometimes I get a little bored of having the same thing every day.
So we made brown sugar oatmeal in muffin form and they came out so good! The muffins have a hint of maple flavor and slight sweetness from the brown sugar. I bet you can’t eat just one muffin!
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Ingredients
To make this recipe you’ll need:
- 2 cups old-fashioned rolled oats
- 1 cup milk (or non dairy milk)
- 1⁄2 cup maple syrup
- 1⁄3 cup unsweetened apple sauce
- 2⁄3 cup light brown sugar (packed)
- 2 large eggs
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon kosher salt
How to Make Brown Sugar Muffins
- Preheat an oven to 400 degrees and spray a muffin tin with non stick cooking spray (or use cupcake liners)
- In a large bowl, combine the oats and milk. Slowly add in the maple syrup, apple sauce, brown sugar and eggs and mix until well combined.
- Mix in the flour, baking powder, ground cinnamon, baking soda and salt until well combined.
- Pour the batter evenly into the muffin tins until it’s about 3/4 full – I found it makes about 16 muffins.
- Bake for 20-25 minutes or until the muffins are golden browned
- Allow the muffins to cool for 5 minutes before serving
Click here for a printable version of this recipe
Calories and Nutritional Information
Nutritional information will vary depending on the brands you use when you’re baking. To get the most accurate information, I recommend using a recipe builder like the free one on My Fitness Pal.
Serving Size 1 muffin
Number of Servings 16 muffins
Calories 156 – Total Fat 2 grams – Saturated Fat 1 grams – Trans Fat 0 grams. – Unsaturated Fat 1 grams – Cholesterol 24 milligrams – Sodium 157 milligrams – Carbohydrates 32 grams – Fiber 1 grams – Sugar 14 grams – Protein 4 grams
How to Store Leftovers
After the muffins have cooled, store the muffins in an airtight container or bag for up to 5 days.
If you want to freeze, allow the muffins to cool completely and then store in an airtight freezer bag. Freeze for up to 6 months.
When you’re ready to eat, remove the muffins from the freezer 24 hours before serving and allow them to defrost in the fridge.
How to Make Vegan Brown Sugar Muffins
To make this recipe vegan, just swap out the milk for non dairy milk and the eggs for a flax seed substitute. My favorite to use is Bob’s Red Mill Egg Replacer.
How to Make in the Ninja Foodi Airfryer Oven
I had some fun and made half of my batch in the Ninja Foodi Airfryer Oven and was impressed with how they came out! I set them on the “Bake” setting at 400 degrees and they were done in exactly 18 minutes.
More Healthy Muffin Recipes
Looking for more muffin recipes? Here are a few of my favorites!
Brown Sugar Muffins
Equipment
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup milk or non dairy milk
- 1/2 cup maple syrup
- 1/3 cup unsweetened apple sauce
- 2/3 cup light brown sugar packed
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Instructions
- Preheat an oven to 400 degrees and spray a muffin tin with non stick cooking spray (or use cupcake liners)
- In a large bowl, combine the oats and milk. Slowly add in the maple syrup, apple sauce, brown sugar and eggs and mix until well combined.
- Mix in the flour, baking powder, ground cinnamon, baking soda and salt until well combined.
- Pour the batter evenly into the muffin tins until it’s about 3/4 full – I found it makes about 16 muffins.
- Bake for 20-25 minutes or until the muffins are golden browned
- Allow the muffins to cool for 5 minutes before serving
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