Maple Brown Sugar Oatmeal Muffins

You know those small packets of maple & brown sugar instant oatmeal? Well, these muffins taste just like that hearty bowl of goodness, only in portable breakfast form!

Maple Brown Sugar Oatmeal Muffins
Yield: 18 muffins

Ingredients

• 2 cups Bob's Red Mill Gluten Free Quick Cooking Oats
• 1 cup almond milk
• 1/2 cup pure maple syrup
• 1/3 cup vegetable oil (see "Notes" below)
• 1/2 tsp maple extract
• 2/3 cup light brown sugar, packed
• 2 eggs, room temperature
• 1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp salt

Directions

1. Preheat oven to 400˚F. Line muffin cups with paper liners.
2. Combine oats and milk in large bowl.
3. Add maple syrup, oil, maple extract, brown sugar, and eggs. Mix until combined.
4. Stir in flour, baking powder, cinnamon, baking soda, and salt, just until combined. (Batter will be wet.)
5. Divide batter evenly between prepared muffin cups. (Use an ice cream scoop to make it easy!)
6. Bake 15-20 minutes, or until muffins spring back when lightly pressed.
7. Let muffins cool in pan for 5 minutes, then remove to wire rack to cool completely.
8. Muffins will keep for 3-4 days in sealed container at room temperature (longer in refrigerator).

Notes

• To reduce fat, I use a 2 oz tub of Gerber 1st Foods Prunes in place of the oil. My mom taught me this trick, and it's a great way to increase the fiber, too. (Thanks for the tip, Mom!)
• For added texture, stir raisins, walnuts, and/or chocolate chips into the batter before baking.

Recipe adapted from I Heart Eating.