I decided to try an experiment in baking. I wanted to make a breakfast muffin that I could hand over to Gabriel in the morning while I did some dishes, fed our dog and even maybe have breakfast myself! I wanted to create a recipe that substituted maple for sugar. They’re both sugars, yes, but maple syrup is usually unprocessed thus preserving some beneficial minerals! Read about maple syrup here.
It isn’t as sweet as sugar, but in my opinion, twice as yummy. I also sweetened it with fresh organic blueberries, a fruit that is on the lower sugar content scale, but also super yummy. You can also use frozen organic blueberries, but it will turn your muffin purple… that might be fun though!
2 cups whole wheat flour
1 cup rolled oats
2 teaspoons baking soda
1 teaspoon salt
1 egg (at room temperature)
3/4 cup maple syrup
1 1/4 cup plain yogurt
1 cup butter (equivalent to 1 stick)
1 cup organic blueberries
Preheat the oven to 400 degrees.
In a large bowl, whisk together the flour, oats, baking soda and salt. Set that aside.
Melt and brown the butter in a pan. Wait for this to cool down for a few minutes before continuing.
Mix together the butter, maple syrup and yogurt. Once this has mixed well together, add the egg and mix just until it is incorporated.
Add the dry ingredients slowly and when it has all been incorporated, fold the blueberries into the batter.
Scoop the batter into muffin tins and bake for 18-20 minutes. I got THREE of these muffin tins for Christmas! I LOVE it. Buy one for yourself here. You can freeze the muffins and defrost it overnight for breakfast the next day!