Go Back
skinny muffins

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


  1. Preheat oven to 350°.
  2. Spray 20 muffin cups very well with cooking spray or grease and flour the pan.
  3. To a large bowl, add all the ingredients and stir until smooth and combined, without needlessly overmixing.
  4. 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.
  5. 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.)
  6. 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.

Recipe Notes

Recipe from Averie Cooks