Skinny Oatmeal Brown Sugar Muffins

These skinny muffins are great if you want healthy, dairy and soy free goodness. The maple syrup adds a sweet flavor you'll love.

Course Breakfast, Snack

Prep Time 5 minutes

Cook Time 16 minutes

Total Time 21 minutes

Servings 20 muffins

2 large eggs
2 c. all purpose flour
1 1/2 c. old fashioned rolled oats (don't use quick oats - batter will be too dry)
1 c. unsweetened vanilla almond milk (any kind of milk will do)
1 c. sugar-free pancake syrup (I use lite syrup)
1/2 c. dark brown sugar (light may be substituted but dark is strongly recommended)
1/2 c. vanilla dairy free yogurt (if you want soy free, you need Silk Almondmilk Yogurt Alternative)
2 t. baking powder
1 t. baking soda
1/2 to 1 t. salt

Preheat oven to 350°.
Spray 20 muffin cups very well with cooking spray or grease and flour the pan.
To a large bowl, add all the ingredients and stir until smooth and combined, without needlessly overmixing.
Using a large cookie scoop or a 1/4 measuring cup, evenly distribute the batter into the 20 muffin cups, filling each no more than 3/4 full or muffins will overflow when baking.
Bake for 16-20 minutes, or until tops are set, springy to the touch and a toothpick comes out clean or with a few moist crumbs. (When I made these with regular milk products, they were done at 16 minutes. When I made them dairy-free, they took a little longer. Start watching at 16 minutes to avoid overbaking.)
Allow muffins to cool in the pan on a wire rack for about 10 minutes. Remove and place on rack to cool completely. Muffins will keep airtight at room temperature for 1 week or in the freezer for up to 6 months.