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Brown Sugar Oat Muffins

With Kansas being one of the top wheat-producing states, it seems only fitting to share a recipe containing whole wheat flour. These are great muffins to have for breakfast or a late night snack with a cup of hot cocoa. —Regina Stock, Topeka, Kansas
  • Total Time
    Prep/Total Time: 35 min.
  • Makes
    1 dozen


  • 1 cup old-fashioned oats
  • 1 cup whole wheat flour
  • 3/4 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 3/4 cup 2% milk
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • Peanut butter and honey, optional


  • Preheat oven to 400°. Mix first 6 ingredients. In another bowl, whisk together eggs, milk, oil and vanilla. Add to oat mixture; stir just until moistened.
  • Fill greased or paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 15-17 minutes.
  • Cool 5 minutes before removing muffins to a wire rack. Serve warm. If desired, spread with peanut butter and honey.
Nutrition Facts
1 muffin: 192 calories, 7g fat (1g saturated fat), 32mg cholesterol, 202mg sodium, 30g carbohydrate (14g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

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Average Rating:
  • Marilou
    Dec 3, 2020

    Good but not a recupe i will keep. It lacks a zest of something, it was a bit too bland and too chewy and dry. If you plan to make it, i would suggest adding applesauce and some of your favorite spices

  • Elena
    Nov 12, 2020

    I loved these! Amazing flavour and texture. I used coconut oil instead of canola and it worked out great as well.

  • Michelle
    May 17, 2020

    Made these today. So easy and so simple. My muffins came out moist and flavorful. Putting this into my recipe box.

  • Dianne
    May 3, 2020

    Very tasty. A bit heavier and chewier than most muffins due to the oatmeal and whole wheat flour. I think next time, I'll add a touch of cinnamon and some kind of fruit or nuts.

  • Kristi
    Apr 13, 2019

    I just made these, and they were very good! I've recently needed to make many diet changes, and this recipe fit the requirements. I made them as shown other than using half regular brown sugar and half Swerve (a brown sugar substitute). They were delicious as is, but I can see using this as a basic recipe with different flavorings, fruits, nuts, etc. mixed in as the mood strikes! Thanks for a great recipe!

  • Len
    Apr 2, 2019

    Delicious! Density is perfect. A yummy alternative to boring breakfast food - super snack option! I may add craisins and chopped walnuts next time to mix it up but they are great if you follow the recipe. :-) Thanks!

  • John
    Jan 19, 2019

    Tasted good not to dry or sweet just right I will be making them again. Kids loved them also

  • JMartinelli13
    Oct 5, 2018

    I used whole milk instead of 2%, it's what we had on hand this week. I used caramel extract instead of vanilla. I scooped the first 6 muffins, and then I added blueberries from our bushes to the second half of the batter. I got 10 muffins, but I fill the cup the whole way instead of 2/3rds. I adjusted the baking time to reflect that. So good!

  • middjett
    Oct 8, 2016

    First off, thank you for this recipe. I really do like it.Good muffin. Not to sweet, which is great. Seemed a tad dry on the first batch (That is why only 4 stars), but the 2nd time around, I added 1/4 cup unsweetened applesauce, cut the amount of oil in half, added 1/4 cup ground flax, cut the sugar down to 1/2 cup (Used white, was out of brown both times), doubled the vanilla. Also used unsweetened almond milk. Both times added 1/2 cup of raisins. If I had made these exact changes the 1st time I made them, I would have given 5 stars. Next time, Im thinking adding some lemon juice and poppy seeds. So many possibility with this recipe.

  • corkymonster1977
    Jul 22, 2016

    Great muffin. Hardy texture. I added pumpkin pie spice. Perfect without butter, jam or anything.