Maple Apple Oatmeal Muffins - Slender Kitchen
Header
Left

Maple Apple Oatmeal Muffins

Right
135
Calories 
22g
Carbs 
4g
Fat 
4g
Protein 
4
Weight Watchers® SmartPoints™
(4 PointsPlus®)

Recipes Content

Recipe

Oatmeal muffins are a great option for portable oatmeal on the go when you don't have time for baking, boiling, or waiting overnight. You can make up a big batch on the weekend and then grab and go during the week. These simple oatmeal muffins can be made with any fruit you like - the recipe calls for apples but berries, banana, pears, or any other fruit would be delicious. You can also add chocolate chips, nuts, or dried fruit to the batter if you like. One quick note, make sure to use regular oats, not quick oats, for the recipe to turn out correctly.

Prep Time

Maple Apple Oatmeal Muffins

61
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

12
  • 2 1/2 cup rolled oats
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 2 cups nonfat milk
  • 1 U egg
  • 2 tbsp melted butter (or coconut oil)
  • 1/4 cup maple syrup (pure is best)
  • 2 U apples, chopped

Nutritional Facts

Serving Size: 
1 muffin
Amount Per Serving
Calories 135
Calories from Fat 32
% Daily Value *
Total Fat 4g
5%
Saturated Fat 2g
8%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 21mg
7%
Sodium 231mg
10%
Total Carbohydrate 22g
8%
Dietary Fiber 3g
11%
Sugars 9g
Protein 4g

Directions

  1. Preheat the oven to 375 degrees.
  2. Whisk together the butter, milk, egg, and maple syrup. Add the oats, baking soda, salt, cinnamon, and nutmeg. Fold in the apples.
  3. Pour into a standard 12 hole muffin tin lined with muffin liners. Bake for 30-35 minutes until golden brown and cooked through.
Slender Kitchen Meal Plans

Slender Kitchen Meal Plans

Customizable weekly meal plans that include Weight Watchers® friendly recipes for breakfast, lunch and dinner, nutritional information, shopping lists, and more...

† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
Ratings & Reviews

Ratings & Reviews

Please log in to leave a review and rate this recipe. New user? Register here for a free account.
  • Tammy Dolce's picture
    4

    Average: 4 (1 vote)

    1665
    We made these twice ~ learning from our mistakes:) ~ I agree with the other reviewers; you really need to warm the milk a little (whatever type you use...we used unsweetened almond). We opted for the coconut oil the first time instead of butter and it started to solidify in the milk, egg, maple syrup mixture. There were little lumps as I was whisking. I had put all these ingredients in a four cup Pyrex measuring cup, so I was able to pop it in the microwave for about 40-60 seconds. Everything incorporated nicely, and whisked without issue. I did get 12 muffin tins filled up, using paper liners both times. However, the first time, I didn't spray the paper liners with nonstick spray and it was a bit difficult to get the muffin out of the liner. These muffins really don't have much holding them together (ie. no flour), just the egg/oats/milk, so they tend to fall apart when they aren't sticking to the liner. The 2nd time, I sprayed the liner. They muffins still fell apart, but didn't stick, which was great, because they *are* really delicious and we wanted to get every bit of goodness from them!
    0
    out of 0 people found this review useful
  • Lauren Grant's picture
    4

    Average: 4 (1 vote)

    1665
    Ok... So I have made these with success twice and once unsuccessfully. My tricks: 1. Warm the milk before adding the butter/oil (I microwaved the milk for about 40 seconds) The first time the butter hardened to ribbons throughout the cold milk. 2. Add the baking soda, nutmeg, cinnamon, and salt before the oats to make sure it mixes evenly and doesn't get stuck to the oats. 3. Use parchment baking cups. I used the PaperChef brand. The first time I used paper cupcake cups and everything stuck to them and the paper disintegrated. 4. I spooned the oatmeal mixture into the cups first draining the spoon on the side of the bowl, then evenly spooned in the milk "sauce" from the bottom of the bowl into the muffin pan until the liquid was about ¾ up the sides of each muffin. 5. It actually made enough for 16 instead of 12 when I followed the 12 serving recipe. 6. Store the leftovers in the fridge. The first time I left them out, like regular muffins, and they grew mold QUICKLY because of all of the moisture. They are really more like single serve baked oatmeal. With these changes, I LOVE this recipe and so does my one year old daughter!! I can't wait to try it with other fruit.
    1
    out of 1 people found this review useful
  • Lori Schankerman's picture
    4

    Average: 4 (1 vote)

    1665
    i love everything this recipe is made of but I found it a little hard to put together. The melted coconut oil solidified the minute it was added to the cool milk and eggs, leaving big pieces of the coconut oil, that I tried chopping up. After mixing it all together, the liquid stayed to the bottom of the mixing bowl so portioning it out into 12 muffin tins but a bit hard as I wanted the important liquids to be evenly distributed. I would recommend putting the muffin pan on a cookie sheet because the muffins did leak liquids out all over my oven while baking. After all that, I will say that the flavor was really good. Next time I plan to bake them in a pan and cut into 12 pieces. The muffin papers were so soggy after baking, they aren't necessary. Anybody else make these>??
    0
    out of 0 people found this review useful

    Comments

    Thanks for sharing all of this. I didn't have that problem with the coconut oil or the liquids separating that much. I have made these more than once without that happening but I am going to give it a try this weekend again and see if I can make some adjustments to see if I can make it a bit easier to put together. Thanks for the feedback!
  • Ruthie  Selch's picture
    1

    Average: 1 (1 vote)

    1665
    Made these muffins but was wondering if 2 cups of milk is correct?? This was not a batter but a very watery, or rather, milky mixture. Was not like a muffin at all and had to be scraped out of muffins papers. Please advise!!
    0
    out of 0 people found this review useful

    Comments

    Any chance you used quick cooking oats instead of rolled oats? They definitely need that much liquid for the oatmeal to soften so I am not sure what could have happened. I haven't had that problem.

Random InfusionSoft Forms

Never Miss a Recipe!

Join over 30,000 people who get fresh and FREE recipes from Slender Kitchen directly on their inbox. We respect Privacy, You’re Safe! No Spam!