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!
¾cupold-fashioned whole-rolled oatsdon’t use quick cook or instant; they’re finer and act more like flour and batter will be too dry
½cupSilk Unsweetened Vanilla AlmondmilkSilk Unsweetened Cashewmilk or another milk may be substituted
½cupsugar-free pancake syruplite syrup or real maple syrup may be substituted
¼cupdark brown sugarpacked (strongly recommend dark, although light brown may be substituted)
¼cupSilk Vanilla Dairy-Free YogurtGreek yogurt, sour cream, or lite sour cream may be substituted
1teaspoonbaking powder
½teaspoonbaking soda
¼ to ½teaspoonsaltor to taste
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.