Can I freeze maple brown sugar oatmeal muffins?

Yes! These muffins freeze beautifully. Let them cool completely, then wrap each muffin individually in plastic wrap and store in a freezer-safe bag or container. To reheat, microwave for 20–30 seconds or let thaw at room temperature.

What kind of oats should I use?

Only use rolled oats (also called old-fashioned oats) for this recipe. Instant oats will become mushy and lack the texture that makes these muffins so hearty and satisfying. Steel-cut oats are too hard and won't cook properly in this context.

Can I make these muffins dairy-free?

Absolutely. Swap the milk with any plant-based milk (almond, oat, soy) and use a dairy-free yogurt alternative like coconut yogurt. Make sure to choose a vanilla-flavored version for consistent taste.

How can I make these muffins healthier?

You can reduce the sugar slightly or replace the brown sugar with coconut sugar. Adding flaxseed meal or chia seeds for extra fiber, or using whole wheat flour for a more nutrient-dense base, are also great options. Just be mindful that changes may slightly affect texture.

Maple Brown Sugar Oatmeal Muffins – Best One-Bowl Recipe

Name: Maple Brown Sugar Oatmeal Muffins
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 1 cup flour; 1/4 cup rolled oats (not instant); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup milk; 1/2 cup maple syrup; 1 large egg; 1/2 cup vanilla Greek yogurt; 1/4 cup light brown sugar

Description

Maple Brown Sugar Oatmeal Muffins are soft, fluffy, and packed with warm flavors reminiscent of a cozy bowl of oatmeal. These muffins make the perfect grab-and-go breakfast or healthy snack, offering a wholesome blend of oats, maple syrup, and Greek yogurt.

Ingredients

Scale

1 cup flour
1/4 cup rolled oats (not instant)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
1/2 cup maple syrup
1 large egg
1/2 cup vanilla Greek yogurt
1/4 cup light brown sugar

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Instructions

Preheat the oven to 350°F (175°C) and line 10 muffin cups with paper liners.
In a medium bowl, mix together flour, rolled oats, baking powder, baking soda, and salt.
In a large bowl, whisk the egg, milk, maple syrup, Greek yogurt, and brown sugar until well combined.
Gradually add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
Using a 1/4 cup measuring scoop, divide the batter evenly among the 10 muffin liners.
Bake for 16–18 minutes or until a toothpick inserted into the center comes out clean.
Let muffins cool on a wire rack. Store in an airtight container at room temperature for up to one week.

Notes

Use rolled oats for best texture; avoid instant oats.
Don’t overmix the batter to keep muffins light and fluffy.
You can freeze muffins for up to 2 months—just reheat before serving.
Swap dairy ingredients for plant-based options for a dairy-free version.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 113
Sugar: 13g
Sodium: 155mg
Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 3g
Cholesterol: 17mg