Skinny Oatmeal Brown Sugar Muffins

Even though I feel like January is the anti-desserts month, my sweet tooth didn’t get the message.

Thankfully the muffins won’t jeopardize your New Year’s resolutions and are skinny jeans-friendly.

Skinny Oatmeal Brown Sugar Muffins - No oil, butter, or dairy, and just 1/4 cup brown sugar in the entire batch! Healthy, skinny AND yummy!!

It’s a dump-everything-all-at-once into one bowl and stir recipe, my favorite kind.

The muffins are very soft, moist, super springy, have wonderful chewiness, and great texture thanks in part to the oats. But there’s no oil or butter, no dairy, and just 1/4 cup of dark brown sugar in the entire batch. Really.

Skinny Oatmeal Brown Sugar Muffins - No oil, butter, or dairy, and just 1/4 cup brown sugar in the entire batch! Healthy, skinny AND yummy!!

Most of the sweetness comes via sugar-free pancake syrup. If you want to use real maple syrup, feel free, but the muffins won’t be as skinny since real syrup is packed with calories.

I used Silk Unsweetened Vanilla Almondmilk and it’s tied with Silk’s newer Unsweetened Cashewmilk as my two favorite milks for baking. Very low in calories, high in calcium and protein, very smooth, and irresistibly creamy. I get great results every time.

Silk Almond Milk - averiecooks.com

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To keep the muffins dairy-free, I used Silk Vanilla Dairy-Free Yogurt although you can substitute with your favorite Greek yogurt or lite sour cream if that’s what you keep on hand.

Skinny Oatmeal Brown Sugar Muffins - No oil, butter, or dairy, and just 1/4 cup brown sugar in the entire batch! Healthy, skinny AND yummy!!

I honestly couldn’t believe how much flavor these skinny muffins packed given the very small amount of sugar.

They’re a perfect grab-and-go breakfast or snack and they freeze well so you can make a double batch and pull them out as needed.

Skinny Oatmeal Brown Sugar Muffins - No oil, butter, or dairy, and just 1/4 cup brown sugar in the entire batch! Healthy, skinny AND yummy!!

Print Recipe

Skinny Oatmeal Brown Sugar Muffins

The muffins won't jeopardize your New Year's resolutions and are skinny jeans-friendly. It's a dump-everything-all-at-once into one bowl and stir recipe. The muffins are very soft, moist, super springy, have wonderful chewiness, and great texture thanks in part to the oats. But there's no oil or butter, no dairy, and just 1/4 cup of dark brown sugar in the entire batch. They're a perfect grab-and-go breakfast or snack and they freeze well so you can make a double batch and pull them out as needed.

Yield: 10 muffins

Prep Time: 3 minutes

Cook Time: about 20 minutes

Total Time: about 30 minutes, for cooling

Ingredients:

1 large egg
1 cup all-purpose flour
3/4 cup old-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 cup Silk Unsweetened Vanilla Almondmilk (Silk Unsweetened Cashewmilk or another milk may be substituted)
1/2 cup sugar-free pancake syrup (lite syrup or real maple syrup may be substituted)
1/4 cup dark brown sugar, packed (strongly recommend dark, although light brown may be substituted)
1/4 cup Silk Vanilla Dairy-Free Yogurt (Greek yogurt, sour cream, or lite sour cream may be substituted)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 to 1/2 teaspoon salt, or to taste

Directions:

  1. Preheat oven to 350F. Spray 10 of the 12 cavities of a Non-Stick 12-Cup Regular Muffin Pan (note you will not use all 12) very well with cooking spray or grease and flour the pan; set aside. (I don't prefer the cosmetic look of muffin liners.)
  2. To a large bowl, add all the ingredients and whisk until smooth and combined, without needlessly over-mixing.
  3. Using a large cookie scoop or 1/4-cup measure, evenly distribute the batter into 10 of the cavities of the prepared pan, filling each cavity no more than 3/4-full or muffins will overflow while baking.
  4. Bake for about 20 minutes or until tops are set, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Use your judgment when evaluating doneness because muffin pans, ovens, ingredients, and climates vary. Start watching closely at about 16 minutes.
  5. Allow muffins to cool in pan on top of a wire rack for about 10 before removing and placing on rack to cool completely. Gently rim each cavity with a knife if necessary for easier removal. Muffins will keep airtight at room temp for up to 1 week or in the freezer for up to 6 months.

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This conversation is sponsored by Silk. The opinions and text are all mine.


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74 comments

  1. They sound lovely! I really like the idea of using dairy free milk and yoghurt as a substitute and the oatmeal in them make the muffins a healthier treat!

  2. Hmmm…never been such an oatmeal fan, but you make me think about it… :)

  3. I’m all about skinny in January. These muffins look tender and tasty. I love using Silk in recipes. It’s so good!

    Happy Wednesday Averie!

  4. Brown sugar, maple syrup and oats sounds like the greatest muffin combo EVER! And they’re skinny? You’re a muffin magician!
    Pinned!

  5. I have tried your muffin recipes in the past, and they were show-stoppingly fantastic, so I know that these will be every bit as delicious! And it’s a bonus that they’re skinny!

  6. These look like the perfect way to satisfy my sweet tooth while still – ahem – allowing me to zip up my skinny jeans. Yeah, I’ve got a bit of work to do!

  7. Skinny muffins in January is definitely the way to go. I’ve never tried oats in a muffin before, but I’m loving this, Averie! And brown sugar seems like the perfect touch. Pinned!

  8. That almond milk is all I drink, so I have a carton in my fridge now! Must make these muffins, swoooooonnnn!!!

  9. Mmmmm. We both have skinny muffins today. Love these! Pinned to a few boards :)

  10. These look so moist and the fact that they’re lighter is a huge bonus! I would snack on these not just in the a.m. – You inspired me to up my running mileage, but, man, I’m SO HUNGRY. I’m having to watch my snack calories closely.

  11. These are fantastic, as always. My sweet tooth definitely didn’t get the memo and I still want muffins every day. Now I can have them!

  12. Yes for skinny muffins! And I really love this flavor combo, Averie! I just made a cookie recipe with oatmeal and brown sugar, but in muffins? So creative! Pinning :)

  13. Lower sugar recipes are always nice for breakfast or snacks–there are plenty of other options for sugar filled treats! Oats are my go-to ingredient when I want to bake something on the healthier end of the spectrum. Maple and a little brown sugar is probably my favorite way to flavor oatmeal!

  14. A perfect skinny jeans-friendly recipe! I also feel better giving these to my kids than those loaded with sugar and chocolate chips!

  15. This looks super yummy. I love muffin recipes that aren’t overloaded with calories.

  16. I like oatmeal in many different forms, including muffins. My baked goods seem more moist when I use it. How can you go wrong with brown sugar AND oatmeal?

  17. Love everything with oatmeal. Looks great!

  18. These sounds delicious! Any chance you would be able to provide the nutritionals on this recipe? I am watching calories, carbs ,sugars and fats these days. Thanks so much!

  19. YUM!! I am so pumped about how delicious and healthy your gorgeous muffins are! :) I’m in love with muffins, but I don’t love how so many are as sugary as a piece of cake when I eat them for breakfast (or dinner!). Thanks for solving my dilemmas! Pinned!

  20. Silk Unsweetened Vanilla Almond Milk is my go to almond milk. LOVE it! Love these muffins too, Averie! <3

  21. Wow! These look amazing! I can’t wait to try them!!

  22. Yum! I love a healthy muffin and with the chewiness of oatmeal? I can’t wait to try them!

  23. Omg Averie you got me with that they will still let me fit in my skinny jeans which btw I am myself trying to fit!! So hard with all the good food around!! tOTALLY CRAVING THESE MUFFINS NOW.

  24. I’ve been buying Silk for us since Michael and I are dieting so I already have everything I need for these great muffins! LOVE how healthy and taaasty these are! a guiltless treat!

  25. Perfect for breakfast and lunch, and a snack!

  26. First, I LOVE that these are diary free! I’m a huge fan of recipes that use Silk products or any kind of coconut product! And second, these look just like an old-fashioned oatmeal cookie… and I love cookies for breakfast :) Totally pinned!

  27. Love this, must try. Like the ingredience :-)
    Maria

  28. Oh these look awesome! Just what I need for a sweet treat whilst hopefully slimming back into my jeans!

  29. Every January, it’s as if my sweet tooth kicks up a notch. It sees all of the healthy food and justifies dessert cravings with, “You deserve it! All of those veggies! All of those salads!” And then I give in. Whoops! ;) I love these muffins though; they look SO moist and perfect!

  30. I could eat one or ten of these. :-)

  31. I’ve totally been wanting to make oatmeal muffins lately, I’m on an oatmeal high! How does everything you bake look so deliciously perfect? I seriously need these!

    • Well thanks for saying that about them looking deliciously perfect. I shot these on a weird, overcast day, and the sun was in and out, in and out, and my lighting was a massive struggle to say the least that day. So I really appreciate the compliments considering ALL of your food is 100% PERFECT :)

  32. I’ve already fallen off my New Years resolution bandwagon…but these look like a great way to get me back on it! Love how healthy they are, I’d never guess they were skinny just from looking at them! Pinned.

  33. Do you have a calorie or nutrition breakdown on these?

  34. Been a while since I’ve gotten to bake, and I made these tonight, which totally hit the spot. :-)

  35. This recipe looks delicious! Is there a way I can sub quick oats if that’s all I have? Can I put in some more liquid to balance the consistency?

  36. could you tell me the Weight Watchers plus points value on this

  37. you say these are dairy free yet the recipe calls for an egg…eggs are dairy

  38. My batter came out really runny, and then very dense muffins after baked. I don’t think lite sour cream is advisable, as this is what I used. Do you have weight measurements for the dry ingredients? Perhaps I needed more.

    • All variations and brands of sour cream do vary and there are indeed some that are much more watery and thin than most. I personally have okay luck with the brand I typically use for baking and get at my grocery store (Knudsen’s Light) but given you said that your muffins were dense, that almost sounds like they didn’t rise well and that could be due to baking powder and baking soda that isn’t super fresh. If you re-make them, I’d use brand new baking powder/soda and also full-fat sour cream and I bet you’ll be just fine. Also I have only baked these with non-dairy milk such as Silk Almond and Silk Cashew milks. The type of milk used could be a confounding factor; i.e. skim milk is MUCH thinner and runnier than the Silk milks are.

      I don’t have weight measurements. Thanks for trying the recipe.

  39. Hmmm, definitely not a leavening issue. I bake constantly and rotate through those fairly often. I’ll try again with greek yogurt and let you know.

  40. How many calories per muffin ?

  41. Hi! I tested out this recipe on my blog and shared the results! Please check it out. 

    https://girlwhoisinlove.wordpress.com/2015/08/29/back-to-school-baking/

  42. All Natural Foods Reply

    Sugar free syrup is TERRIBLE for you. Real maple syrup will taste better and be easier for your body to digest. Calories in do not equal calories out! Same goes for all things, full fat milk/sour cream is better for you than fat free. Almond milk is definitely better for you than dairy though! Looking forward to making these with all natural and real ingredients.

  43. As with everything I’ve tried on your website, these were awesome! I added shredded carrots and coconut… the house smells amazing and my husband is on his second muffin!

  44. Hiya Averie. I just wanted to say that this recipe was great and works well with my goal of eating more grains and fiber and using up a plethora of oatmeal that i bought during Randall’s fab5 sale! I used whole wheat pastry flour and also threw in a sprinkle of cinnamon as well. Oh yes, and i chose the maple syrup route! Absolutely delicious! I’m so happy it really only took 15 minutes to bake! The crunchy edges and chewy oatmeal texture are my favorites!
    This will definitely be a staple in my kitchen to get my morning oatmeal in.
    If i omitted the Brown sugar would it change the recipe too much? Do i need to add something to replace it? Dry or wet?

    • Thanks for trying the recipe and I’m glad it came out great for you! Glad that w.w. pastry flour worked well as sometimes you can’t swap it for AP flour, but glad it was fine! I really don’t know what would happen if you omitted the brown sugar to the texture; however I fear it just would lack that sweetness you need for a muffin.

  45. I am recovering from pancreatitis, so I can’t eat a lot of fat. I found this recipe and just substituted the almond milk with fat free milk and the yogurt with fat free greek yogurt. The flavor was very mild but it had a great texture and they are overall very good! Thank you!

  46. Colleen Parshall Reply

    Do you have any idea what the caloric value is?

  47. If you don’t know what the calorie count is, how can you call them “skinny”?

    • Because there’s no butter, 1/4 cup sugar in the ENTIRE batch, and they’re made with Cashewmilk and Fat Free Greek Yogurt and whole grains. If that’s not a skinnier muffin than traditional muffins made with oodles of sugar, butter, or oil, I don’t know what is.

      You don’t have to know the exact calorie count to know something is logically skinnier than the traditional alternatives.

  48. These are fabulous! I loved them. For my second batch, I did add some Splenda. Since it’s cup for cup like sugar I added 1/4 cup for a tad extra sweetness. (I have an admittedly bad sweet tooth, so I tend to like things sweet lol!) I also added cinnamon to taste. But thank you so much for this recipe. You’ve saved my breakfast!

    • Thanks for trying the recipe and I’m glad it came out great for you! Good to know it works with some Splenda. I have never actually baked with it so have no idea if it really behaves like real sugar does with the heat of the oven but sounds like it worked great!

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