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Homemade Skinny Oatmeal Brown Sugar Muffins photo

Skinny Oatmeal Brown Sugar Muffins

Light oatmeal muffins sweetened with sugar-free syrup and brown sugar, made with almond milk and yogurt.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast
Servings 10 muffins

Equipment

  • 1 (12 Cup) Muffin Pan
  • 1 Large Bowl
  • 1 Large Cookie Scoop or 1/4 Cup Measuring Cup
  • 1 Wire Rack

Ingredients
  

Ingredients

  • 1 large egg
  • 1 cupall-purpose flour
  • 3/4 cupold-fashioned whole-rolled oats don’t use quick cook or instant; they’re finer and act more like flour and batter will be too dry
  • 1/2 cupSilk Unsweetened Vanilla Almondmilk Silk Unsweetened Cashewmilk or another milk may be substituted
  • 1/2 cupsugar-free pancake syrup lite syrup or real maple syrup may be substituted
  • 1/4 cupdark brown sugar packed (strongly recommend dark, although light brown may be substituted)
  • 1/4 cupSilk Vanilla Dairy-Free Yogurt Greek yogurt, sour cream, or lite sour cream may be substituted
  • 1 teaspoonbaking powder
  • 1/2 teaspoonbaking soda
  • 1/4 to 1/2 teaspoonsalt or to taste

Instructions
 

Instructions

  • Preheat the oven to 350°F (176°C) and place a rack in the center. Grease 10 of the 12 cups in a nonstick 12-cup muffin pan thoroughly (or spray) and lightly dust with flour; set the pan aside.
  • In a large bowl, whisk together 1 large egg, 1/2 cup Silk Unsweetened Vanilla Almondmilk, 1/2 cup sugar-free pancake syrup, 1/4 cup packed dark brown sugar, and 1/4 cup Silk Vanilla Dairy-Free Yogurt until smooth.
  • Add 1 cup all-purpose flour, 3/4 cup old-fashioned whole-rolled oats (do not use quick or instant), 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 to 1/2 teaspoon salt to the wet mixture.
  • Stir the mixture gently with a spatula or whisk until the batter is uniform and combined; avoid over-mixing.
  • Using a large cookie scoop or a 1/4-cup measure, divide the batter evenly among the 10 prepared muffin cups, filling each no more than 3/4 full.
  • Bake on the center rack for about 20 minutes, beginning to check at 16 minutes. The muffins are done when the tops are set, they spring back lightly to the touch, and a toothpick inserted into the center comes out clean or with a few moist crumbs (no raw batter).
  • Remove the pan from the oven and set it on a wire rack. Let the muffins cool in the pan for about 10 minutes.
  • If needed, run a small knife gently around each cavity to loosen, then transfer the muffins to the wire rack to cool completely.

Notes

Muffins will keep airtight at room temp for up to 1 week or in the freezer for up to 6 months.