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5
from 1 vote
Maple Oatmeal Mustard Muffins
I really wanted these maple oatmeal mustard muffins to be cupcakes.However, the whole wheat flour keeps them in muffin territory.
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
16
muffins
Calories:
275
kcal
Author:
Stefani
Ingredients
Oatmeal mixture Ingredients
1 1/2
C
rolled oats
1/2
C
maple sugar
1
t
cinnamon
2
T
whole mustard seeds
6
T
unsalted butter
melted
Cake batter Ingredients
1
C
white whole wheat flour
you could use regular whole wheat or simply all-purpose
1
C
all-purpose flour
1
t
baking powder
1
t
baking soda
1/4
t
salt
1/2
C
maple syrup
1/2
C
sunflower oil
you could use canola oil
2
large eggs
lightly beaten
1
C
Greek yogurt
you could use plain yogurt
1
t
vanilla bean paste
you could use vanilla extract
4
t
whole grain mustard
Maple glaze Ingredients
1/3
C
powdered sugar
3
T
maple syrup
US Customary
-
Metric
Instructions
First, make an oatmeal mixture
Mix together oats, maple sugar, cinnamon, and mustard seed.
Mix in melted butter and stir well.
Set aside.
Then, make the cake batter
In a large bowl, combine flours, baking powder, baking soda, and salt.
In a separate bowl, beat maple syrup, oil, and eggs until well blended.
Stir in yogurt, vanilla, and mustard.
Add wet ingredients to dry ingredients all at once, and mix by hand until evenly combined.
Stir in oatmeal mixture.
Fill cupcake liners 3/4 full.
Bake at 350 F for 25 minutes, or until a toothpick inserted in a muffin comes out dry.
Last, top with a maple glaze
Mix powdered sugar and maple syrup and spread on cooled muffins.
Nutrition
Calories:
275
kcal
|
Carbohydrates:
36
g
|
Protein:
5
g
|
Fat:
12
g
|
Saturated Fat:
3
g
|
Cholesterol:
32
mg
|
Sodium:
145
mg
|
Potassium:
158
mg
|
Fiber:
1
g
|
Sugar:
17
g
|
Vitamin A:
165
IU
|
Vitamin C:
0.1
mg
|
Calcium:
68
mg
|
Iron:
1.2
mg