Maple Oat Muffins

Maple Oat Muffin

Second only to my Orange Poppy Seed Muffins, I would have to say that these Maple Oat Muffins are my favorite muffins.  One of my standard breakfasts is a bowl of oatmeal with plenty of maple syrup and a dash of cinnamon, so these muffins are like eating my oatmeal in muffin form.
My mom used to make non-vegan Maple Nut Muffins when I was growing up (largely motivated by the fact that she had a maple leaf-shaped muffin pan), and so I often found myself craving maple-y muffins after I went vegan.
I experimented with several recipes and creative variations (including making a granola topping for the muffins, using agave nectar in addition to maple syrup, etc.) and this recipe is a combination of my best results.  I know that maple syrup can be pretty expensive, but the syrup in this recipe is crucial and infuses the finished muffins with a delicious hint of maple without being overwhelming.  If you’re feeling fancy, you can toast the pecans before adding them to the batter (or if you don’t like pecans you could just omit them).
These muffins are light and moist, and I would be happy to have one for breakfast every morning!

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Maple Oat Muffins
Yield: 1 dozen

1 1/2 cups all-purpose flour
1 1/2 cups rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon (or to taste)
1 1/4 cups oat milk (or substitute your favorite non-dairy milk)
3/4 cup maple syrup
3 tablespoons flaxseed meal
1/2 cup brown sugar
1 teaspoon vanilla extract
1 cup pecans pieces

Preheat your oven to 400°F.

In a large bowl, stir together the flour, oats, baking powder, baking soda, salt, and cinnamon.

In a separate bowl (or a liquid measuring cup) combine the oat milk, maple syrup, flaxseed meal, brown sugar, and vanilla.

Make a well in the dry ingredients, add the wet ingredients, and stir just to combine, then fold in pecans.  Let the mixture sit for at least a few minutes so oats can absorb some of the moisture, then distribute batter evenly into muffin cups.

Bake for about 17 minutes and allow the muffins to cool before removing them from tin.

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April 5, 2009. Muffins.

10 Comments

  1. Nuts over nuts! « Another One Bites The Crust replied:

    […] idea to bake up some muffins for my sister to take back to school with her.  I came across this recipe on the Vegan Sweet Tooth blog and gave it a […]

  2. Kiersten replied:

    Hello! I just came across your blog for the first time. The muffins and everything else look great!

  3. Deb Schiff replied:

    Gorgeous photos. I’ll bet they taste even better than they look. Thanks for posting the recipe. I’m definitely going to try these.

  4. Mary replied:

    Those look easy and awesome. I’ll try them next weekend!

  5. emma replied:

    thanks so much for this great recipe! however, i think i must have been doing something wrong, they batter was really fluid even after letting the oats soak for a while. and then the first batch were super-sticky. i added more oats to the next batch and they were slightly better but still not looking nearly as good as your fantastic examples 🙂
    do you know what might have gone wrong?

    • Vegan Sweet Tooth replied:

      Thank you very much for trying the recipe, and for commenting! I’m so sorry to hear that the muffins didn’t turn out well. I’ve never had the problem you described so I’m not sure what went wrong, but that only thing I can thing of is that maybe you didn’t use enough flour or some of the other ingredient measurements might have been slightly off? I hope things turn out better if you ever decide to give the recipe another try!

  6. emma replied:

    thanks so much for the reply! the next time i added 2 tbsp more flour and a handful more oats and they turned out great 🙂 – I am a total novice baker so even making slight amendments to recipes gets me scared..
    Now i just need one of those maple leaf muffin pan!

  7. James replied:

    Just made these muffins and they are absolutely DELICIOUS! this is the best muffin recipe I have come across since turning vegan – highly impressed and looking forward to many more batches already…

  8. spencer replied:

    I made a few alterations to this recipe to make them a bit healthier. I used 1 cup whole wheat flour and 1/2 cup spelt flour. I also replaced the brown sugar with 1/4 cup agave nectar. I didn’t have any pecans so I used walnuts instead. Baked at 375F for 15 minutes. (lower temp cause of changes) They were delicious! Next time i might add a bit more maple syrup.
    Thanks!

    • Vegan Sweet Tooth replied:

      Those sound like great modifications! I’m so glad the muffins were a success!

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