Maple and Brown Sugar Oatmeal Muffins (dairy free, egg free)

Maple and Brown Sugar Oatmeal Muffins (dairy free, egg free)

I love a good muffin.  They are great to have on hand to grab when on the go before heading to work or for a quick breakfast for the kids before going to school.  I often have muffins on hand in the freezer to quickly defrost whenever needed as well.

I am back this month with Secret Recipe Club after taking a short break during the holidays.  I was assigned the blog We Heart Vegan which I was excited about.  I love vegan recipes.  I was drawn to recipes such as Vegan Buttermilk Biscuits that included rosemary and Thai Chili that is full of vegetables, red curry paste and coconut milk.  I settled on featuring these Maple and Brown Sugar Cinnamon Muffins, or what she likes to call ” Scuffins” since they taste somewhat like a scone.  I love muffins and scones so it was fate that I make these.  Of course I had to put my little twist on them.  I kept the recipe in tact for the most part, just swapping out oat flour for rolled oats. 

These muffins are dairy free and egg free, but trust me you can’t even tell.  They are so good.  Perfect with your morning coffee or with a cup of tea.  I even put these to the Mr. Mother Thyme test.  I gave him one to try before I told them what they were and how they were made.  He thought they were delicious and he couldn’t believe they didn’t have eggs, milk or butter in them.  These muffins incorporate coconut oil which is a great alternative to butter.

Each muffin is about 210 calories each.  Serve with a bowl of fresh berries with a dollop of creamy yogurt for a satisfying breakfast. 

Maple and Brown Sugar Oatmeal Muffins (dairy free, egg free)


Maple and Brown Sugar Oatmeal Muffins (dairy free, egg free)

A dairy free, egg free muffin that tastes like a muffin and scone all in one.

  • Yield: 12 muffins


  • 1 3/4 cup all-purpose flour
  • 1/3 cup old fashioned rolled oats
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil, melted
  • 1/2 cup almond milk
  • 1 teaspoon vanilla extract
  • 1/3 cup light brown sugar
  • 1/4 cup pure maple syrup

Maple and Brown Sugar Topping

  • 2 tablespoons all-purpose flour
  • 2 tablespoon old fashioned rolled oats
  • 1 tablespoon light brown sugar
  • 1 tablespoon pure maple syrup


  1. Preheat oven to 350 degrees Fahrenheit. Line 12 cup muffin pan with paper liners or spray with cooking spray and set aside.
  2. In a large bowl combine flour, oats, baking powder, cinnamon and salt.
  3. In a small bowl stir together coconut oil, almond milk, vanilla extract, brown sugar and maple syrup.
  4. Make a well in the center of the flour mixture and pour in wet ingredients. Stir wet and dry ingredients together until combined. Batter will be thick.
  5. Pour or spoon batter into muffin pan dividing batter evenly to fill each about 2/3 full.

Maple and Brown Sugar Topping

  1. In a small bowl combine flour, oats, brown sugar and maple syrup until crumbly. Sprinkle mixture evenly over muffins.
  2. Bake in preheated oven for about 20-25 minutes until tester inserted into the center of the muffins comes out clean.
  3. Cool for about 5 minutes in pan before transferring to a wire rack to cool completely.


  • Calories: about 210 calories each

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

‘); // ]]>

Similar Posts


  1. These ‘scruffin’ look like they could convince me to drop the milk, eggs and butter. I prefer scones to muffins so I’m thinking these would be just right for me.

    1. These muffins are best made with coconut oil. If you don’t have it on hand you could try another solid oil. This recipe has not been tested using another oil so I could not give you a specific alternative to use. I hope you get a chance to try these, they are amazing! 🙂

  2. Jennifer these sound crazy good! I love the melted coconut oil in them and thanks for stopping by today on my coconut oil cookies! I used to make muffin-ish things sort of like this when I was strictly vegan/GF and this is a reminder to revisit. Using this recipe!

  3. I have made these with white whole wheat, all purpose and organic sprouted whole wheat flour. The maple syrup smells so good as they bake and the recipe is measured perfectly! All versions were yummy but I prefer the white whole wheat flour best. I also add a little raw honey in the topping for a little extra flavor! Thank you for posting this yummy recipe!

  4. I just made these with my 2 1/2 year old daughter and they are delicious! She keeps asking for more. Thank you!

  5. I’m curious what you think would work to replace the almond milk? My son has egg, dairy, and tree nut allergies…would coconut milk work?

      1. These are awesome! I could eat multiple a day if I didn’t restrain myself because I want to make them last longer. I’ve made them a couple of times and want to make them my go to muffins for every morning. I made them GFDF and added some apple sauce while leaving out some milk and it worked great. Maybe a little more moist. I’ve had failed attempts at two other muffin recipes I’ve done GFDF and am so happy to have found this one!

  6. I made these the other night with a few substitutions, just because of what I had on hand. I used a mix of wheat and white flour, coconut milk instead of almond, and dark brown sugar instead of light. To my delight they came out delicious 🙂 Definitely more dense and more crumbly than a muffin, they are great with coffee or tea.

    The topping is the best part… Don’t skip it! 🙂 Thanks for the post!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.