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You know what’s ironic? That Jack loves to tap our maple trees to make syrup, but he doesn’t particularly like pancakes, waffles, or French toast. Uhhh, weird. I still make them anyway, but I also use our maple syrup to sweeten other things. These muffins are a great use of it–they’re quick, use whole grains, and are the perfect side to a lot of different dinners (or breakfast if we have any left over!).


2 cups old-fashioned rolled oats
1 cup milk
1/2 cup maple syrup
1/3 cup oil
2/3 cup brown sugar, packed
2 large eggs
1 1/2 cup flour (we split ours half white, half whole wheat)
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2 Tablespoons wheat bran
1 Tablespoon flax seed
Preheat the oven to 400F. Line a 12 cup muffin tin with liners and spritz with cooking spray. Combine oats and milk in a large bowl. Add in the syrup, oil, brown sugar, and eggs. Mix until combined. Stir in the flour, baking powder, cinnamon, soda, salt, and wheat bran and flax, if using. The batter will be wet, not stiff like bread dough. Divide the batter into the muffin tins. Bake for 18 to 25 minutes, or until muffins spring back when lightly pressed. Allow the muffins to cool in the tin for five minutes. Remove to a wire rack to finish cooling. Either serve immediately or when completely cooled, store in an airtight container.


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True stories of raising children, remodeling, braving the elements and plotting out life, all while living on a humble acreage in central Indiana.

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