Wholesome and soft muffins made with oats, brown sugar, and maple syrup—ideal for batch baking and meal prep.

2 cups old-fashioned rolled oats

1 cup milk (any variety)

½ cup pure maple syrup

⅓ cup neutral oil (like canola or vegetable)

⅔ cup light brown sugar, packed

2 large eggs, lightly beaten

1½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon ground cinnamon

½ teaspoon baking soda

½ teaspoon kosher salt

Sparkling or raw sugar (optional, for topping)

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Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.

In a large bowl, combine oats and milk. Let sit briefly to soften.

Add maple syrup, oil, brown sugar, and eggs to the oat mixture. Stir until well combined.

Add flour, baking powder, cinnamon, baking soda, and salt. Stir gently until just combined—do not overmix.

Divide batter evenly among muffin cups. Sprinkle tops with sparkling sugar, if using.

Bake for 18–25 minutes, or until muffins are golden and spring back when lightly touched.

Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For stronger maple flavor, add up to 1 tsp maple extract.

Stir in up to ½ cup dried fruit (cranberries, raisins) or chopped nuts (pecans, walnuts).

Use a gluten-free flour blend to make this recipe gluten-free.

Try parchment baking liners or baking spray to prevent sticking.