Maple Oatmeal Cups

Made with whole wheat flour and oats, these healthy muffins also contain yogurt for protein, and are sweetened with pure maple syrup!  Maple Oatmeal Cups are perfect for breakfast or healthy snacking. 🙂

The other day I was thinking to myself that I should rename my blog, “Muffin Madness”, because I have so many muffin recipes.  I just like to make muffins!  They’re so easy to mix up, and the flavor combinations seem endless.  Plus, you can either have dessert muffins (basically cupcakes) or healthy muffins!  Take your pick. 🙂

Jump to Recipe!

These Maple Oatmeal Cups definitely lean towards the healthy side.  They’re mostly made with oats, but also have a small amount of whole wheat flour.  I included some yogurt to make them more filling and to give them a nice texture, and they are sweetened with pure maple syrup.



In other news, I am finally almost better after being sick for nearly two weeks (wahoo!!).  I am ready to tackle things around the house and yard and get back to my normal routine.  So glad to be feeling almost like myself again.  🙂

Enough talk for today.  It’s time to get some work done now that I’m not coughing my head off!

Maple Oatmeal Cups

  • Servings: 20 muffins
  • Print


  • 2 3/4 cups rolled oats
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup pure maple syrup
  • 1/3 cup olive oil
  • 1/3 cup milk
  • 1 egg
  • 1 1/4 cups plain Greek yogurt


Preheat oven to 375 degrees Fahrenheit.  Lightly grease or line 20 muffin cups.  Set aside.

In a large bowl, stir together oats, flour, baking powder, baking soda, and salt.  In a separate bowl, blend together maple syrup, olive oil, milk, and egg.  Mix in yogurt.  Add wet ingredients to dry ingredients and stir until mixed.

Fill muffin cups 3/4ths full.  Bake for 15-18 minutes or until edges of muffins are turning golden brown.  Let cool in pans five minutes before removing to cool on wire racks.

~K in the Kitchen


8 thoughts on “Maple Oatmeal Cups

    • Good question! On the weekends I usually bake ahead for the next several days, and I know these muffins hold up well in the fridge for up to a week! 🙂 I haven’t tried freezing these particular ones before, but I assume they would be fine for 2-3 weeks.


    • That’s a good question. I haven’t made a dairy free version of these muffins before, but I would probably try substituting applesauce or ripe banana for the yogurt. You could also try a dairy free coconut yogurt. The texture may just be a little different. 🙂


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