Skinny Oatmeal Brown Sugar Muffins
These Skinny Oatmeal Brown Sugar Muffins are moist, fluffy, and wholesome—perfect for a healthy breakfast or grab-and-go snack!
Equipment
- Muffin Tin
- Parchment paper or muffin liners
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- Rubber spatula
Ingredients
- 1 large egg binds the ingredients together
- 1 cup all-purpose flour forms the base of the muffins
- 1 cup old-fashioned whole-rolled oats for texture and fiber (avoid quick cook or instant oats)
- 1 cup Silk Unsweetened Vanilla Almondmilk for moisture (may substitute with Silk Unsweetened Cashewmilk)
- 0.75 cup sugar-free pancake syrup adds sweetness without extra calories (or use lite syrup or real maple syrup)
- 0.5 cup dark brown sugar packed, provides rich sweetness (light brown can be used)
- 0.5 cup Silk Vanilla Dairy-Free Yogurt keeps muffins moist (Greek yogurt, sour cream, or lite sour cream can be substituted)
- 1 teaspoon baking powder helps the muffins rise
- 0.5 teaspoon baking soda for leavening
- 0.5 teaspoon salt enhances all the flavors (adjust to taste)
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking and perfect rise.
- Line a muffin tin with parchment paper liners or spray lightly with cooking spray to prevent sticking.
- In a large mixing bowl, whisk together the flour, old-fashioned oats, baking powder, baking soda, and salt until well combined.
- In a separate bowl, whisk the egg, Silk Unsweetened Vanilla Almondmilk, sugar-free pancake syrup, dark brown sugar, and Silk Vanilla Dairy-Free Yogurt until smooth and creamy.
- Pour the wet ingredients into the dry ingredients. Gently fold together with a rubber spatula until just combined; a few lumps are fine.
- Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown and slightly springy.
- Remove from oven and cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or store for later!
Notes
- Use old-fashioned rolled oats for best texture; quick oats can make muffins dry.
- Do not overmix batter to keep muffins light and fluffy.
- Store muffins at room temperature in an airtight container for up to 3 days or freeze for up to 3 months.