Maple Oat + Nut Muffins

We’ve been house hunting lately and it seems each weekend we fly out out the door to open houses and somehow have forgotten to eat breakfast. I’m not a big fan of eating in the car but it sure beats a grumbling stomach. I’m preparing for the weekend so that we have a nice stash of muffins with us. These are quite healthy, made with (mostly) whole wheat flour, rolled oats and maple syrup, the muffins are perfectly sweetened and tasty. You could probably use all whole wheat flour in this recipe and it should turn out fine. I was inspired by a recipe on Sprouted Kitchen and worked some of those ideas into a standard muffin recipe. I thought the amount of spice might be a bit heavy handed but it really works well. Also I think I have standard muffin tins, but most of the time when I make them I end up with extra batter, so I put that in a couple small baking dishes for some big muffins.

And the house search? It’s going. But wow it can really be all-consuming! Then again this is new territory for us so we’re learning as we go along. And as you can imagine the kitchen will be pretty important to me, space and light! I would love for one day to be able to take photos right in the kitchen. I think it may happen.

maple_oat_nut_muffin (1).jpg
maple_oat_nut_muffin (2).jpg
maple_oat_nut_muffin (3).jpg
maple_oat_nut_muffin (4).jpg

Maple Oat + Nut Muffins

(Inspired by Sprouted Kitchen)

  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1 tablespoon fresh ginger (or 1 teaspoon dry ground ginger)
  • 2 large eggs
  • 1 cup milk
  • 1/4 cup yogurt
  • 1 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1/2 cup walnuts (plus more for tops)

Preheat oven to 375°. Butter the muffin tins and set aside.

In large mixing bowl combine the flours, oats, salt, baking powder, cinnamon and ginger.

In separate bowl whisk the eggs, add the milk, yogurt, vanilla and maple syrup, whisk to combine.

Add the wet mixture to the flour mixture until just combined. Fold in the nuts. 

Fill tins about 3/4 full and top with nuts and oat flakes. Bake for 20-25 minutes. Remove and allow to cool on rack.

maple_oat_nut_muffin (5).jpg