These Maple Vanilla Oat Muffins are a delightful twist on a classic breakfast treat, combining the wholesome goodness of oats with the rich flavor of maple syrup.
Preheat your oven to 375°F (190°C) and prepare a muffin tin by greasing it or lining it with paper liners.
Using paper liners makes cleanup easier and ensures the muffins release cleanly.
In a large mixing bowl, whisk together the eggs and maple syrup until well combined.
Whisking thoroughly ensures the maple syrup is evenly distributed.
Add the soymilk to the wet mixture and stir until smooth.
Using room temperature soymilk helps the ingredients combine more easily.
Add the whole wheat flour, oatmeal, baking powder, baking soda, and salt to the wet mixture.
Gently fold the dry ingredients into the wet mixture to avoid overmixing.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Using an ice cream scoop can help portion the batter evenly.
Sprinkle a small amount of oatmeal on top of each muffin for a decorative touch.
Press the oatmeal lightly into the batter to ensure it sticks during baking.
Bake the muffins in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling the muffins in the tin helps them set and makes them easier to remove.
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