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

5 from 2 reviews

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


Units Scale
  • 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.