Skinny Oatmeal Brown Sugar Muffins

Healthy Oatmeal Muffins — These healthy oatmeal muffins won’t jeopardize your New Year’s resolutions and are skinny jeans-friendly. No oil, no dairy, and just 1/4 cup of brown sugar!

Healthy Oatmeal Muffins Recipe

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

The brown sugar 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.

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. Switching to Silk is an easy, delicious way to start adding more plants to your diet. Like the plants Silk is made from, when your body gets everything it needs to be healthy, it blooms. Sign up for the Silk newsletter to receive recipes and healthy tips.

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.

What’s in Healthy Oatmeal Muffins? 

To make these healthy breakfast muffins, you’ll need:

• Egg
• All-purpose flour
• Rolled oats
• Silk Unsweetened Vanilla Almondmilk
• Sugar-free pancake syrup
• Dark brown sugar
• Silk Vanilla Dairy-Free Yogurt
• Baking powder
• Baking soda
• Salt

How to Make Healthy Oatmeal Muffins

To make these healthy oatmeal muffins, simply add all the ingredients to a large mixing bowl and stir until just combined. 

Pour the brown sugar muffin batter into 10 greased muffin cups, then bake until the 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.

Allow the healthy oatmeal muffins to cool in pan on top of a wire rack for about 10 minutes before removing and placing on a rack to cool completely.

Can I Use Real Maple Syrup Instead of Sugar-Free?

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

Can I Use Instant Oats Instead of Rolled? 

No, rolled oats (aka old-fashioned oats) are a must. Instant or quick cooking oats are more finely ground and act more like flour. Using instant oats would result in super dry muffins. 

Tips for Making Healthy Oatmeal Muffins 

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.

You’re also welcome to use another milk (dairy or non-dairy), if desired. Just be sure to use an unsweetened milk, otherwise your healthy oatmeal muffins will taste far too sweet. 

Lastly, I highly recommend freezing some of these healthy breakfast muffins for later. You can quickly grab one as you’re rushing out the door in the morning, or reheat one as a mid-day snack. 

Save Saved Review Print

4.41 from 30 votes

Skinny Oatmeal Brown Sugar Muffins

By Averie Sunshine

These healthy oatmeal muffins won’t jeopardize your New Year’s resolutions and are skinny jeans-friendly. No oil, no dairy, and just 1/4 cup of brown sugar!

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 10

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Ingredients  

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• ▢ 1 large egg
• ▢ 1 cup all-purpose flour
• ▢ ¾ 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
• ▢ ½ cup Silk Unsweetened Vanilla Almondmilk, Silk Unsweetened Cashewmilk or another milk may be substituted
• ▢ ½ cup sugar-free pancake syrup, lite syrup or real maple syrup may be substituted
• ▢ ¼ cup dark brown sugar, packed (strongly recommend dark, although light brown may be substituted)
• ▢ ¼ cup Silk Vanilla Dairy-Free Yogurt, Greek yogurt, sour cream, or lite sour cream may be substituted
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ¼ to ½ teaspoon salt, or to taste

Cook ModePrevent your screen from going dark

Instructions 

• 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.)
• To a large bowl, add all the ingredients and whisk until smooth and combined, without needlessly over-mixing.
• 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.
• 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.
• 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.

Notes

• Muffins will keep airtight at room temp for up to 1 week or in the freezer for up to 6 months.

Nutrition

Serving: 1, Calories: 206kcal, Carbohydrates: 37g, Protein: 4g, Fat: 2g, Polyunsaturated Fat: 1g, Cholesterol: 20mg, Sodium: 254mg, Fiber: 1g, Sugar: 22g

Nutrition information is automatically calculated, so should only be used as an approximation.

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