Maple Oatmeal Muffins

To continue my experimental streak, today I’m trying maple muffins.  I’ve got a box of instant maple brown sugar oatmeal to do something with (as I tend not to eat them on their own unless it’s freezing outside and in Mississippi this time of year its….not).


  • 3 packets maple brown sugar oatmeal (this is slightly over 1 cup of oatmeal)
  • 1 tbsp. double acting baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 c. whole wheat flour
  • 1/2 c. all-purpose flour
  • 1/2 c. skim milk
  • 3/4 c. unsweetened applesauce
  • 1/4 cup maple syrup (I used sugar-free because it’s what I had, but if you can get ahold of the real deal, I guarantee the results will be wonderful)
  • 1 lg. egg, beaten
  • 2 tbsp. plus 1 tsp. vegetable oil


  1. Spray 12 (3 inch) muffin cups with Pam or use metal muffin liners.
  2. Preheat oven to 375°F degrees.
  3. Stir together the applesauce, milk, egg, oil and maple syrup (Cook’s note: if you spray your measuring cup with cooking spray, the syrup will slide right out). Set aside.
  4. Stir together the oatmeal, flour, baking powder, soda, and salt. Make a well in the center, and add the applesauce mixture. Stir until well combined, but do not over beat.
  5. Pour into the muffin tin. Each cup should be 2/3 full.
  6. Bake 15-20 minutes, or until a tester comes out clean.
  7. Makes 1 dozen muffins

Printable version.

This recipe on Key Ingredient.

This recipe on Foodbuzz.

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