These Cinnamon Maple Breakfast Muffins are the perfect pre-workout morning meal before heading out on a long run, the gym, or a bike ride. Made with almond flour, oat flour, and sweetened with maple syrup, they’re both gluten-free and refined-sugar free for a muffin you can feel good about.
I’m always looking to develop new recipes to eat before a workout that are easy to make in advance and will fuel me throughout the day. These Cinnamon Maple Breakfast Muffins are the easiest recipe using just one bowl. In less than 30 minutes, I have a batch of these ready to go that I can eat throughout the week.
Sweetening the muffins with maple provides health benefits like essential minerals, antioxidants, and has low glycemic qualities. It’s a better alternative to refined sugars for sweetening your baked goods. Plus, it gives a warm and rich flavor that I love come fall. When I make these muffins, I always reach for my pantry staple ingredients from NOW Foods. Use my code RUNNINGONVEGGIES at nowfoods.com for 20% off your purchase.
If you’re looking for more delicious breakfast recipes, my Loaded Breakfast Sweet Potato and Orange Blueberry Breakfast Muffins are two others to try.
Why You’ll Love this Recipe
- Ready in less than 30 minutes. Make them ahead of time for the week or just bake them up for sharing with friends and family.
- Warm spiced flavor. They’re delicious in the fall and winter seasons.
- Perfect as a pre-workout meal. With oat flour and almond flour, every bite of these muffins will keep you perfectly full no matter how rigorous the workout.
Ingredients
- NOW Foods Organic Coconut Oil: You’ll want to melt this as the fat for richness and flavor in the muffin batter.
- NOW Foods Organic Grade A Maple Syrup: Sweetens the muffins perfectly and provides essential minerals and antioxidants.
- Large eggs: Binds the muffin batter together.
- Vanilla extract: Gives both floral and caramel notes.
- NOW Foods Organic Almond Flour: Adds richness and a tender structure to the muffin batter.
- NOW Foods Organic Oat Flour: The second flour that is also gluten-free. Make your own oat flour by blending oats in the blender or food processor until flour-like in texture.
- Baking soda: Leavener that keeps the muffins tender as they bake.
- Cinnamon: A warming spice that pairs perfectly with maple.
- Ground nutmeg: A second spice that compliments the cinnamon and adds another touch of spice.
- Pinch of salt: Seasons the muffin batter perfectly.
- NOW Foods Organic Rolled Oats: Add texture to the batter as well as to the top.
How to Make Cinnamon Maple Breakfast Muffins
- Preheat the oven to 350ºF. Line a muffin tin with muffin liners.
- In a large bowl, whisk together the coconut oil, maple syrup, eggs, and vanilla and set aside.
- To the wet ingredients, add the almond flour, oat flour, baking soda, cinnamon, nutmeg and salt.
- Add the oats and gently fold once more.
- Evenly divide the batter between the muffin cups. Combine the 1/4 cup of remaining oats for topping with the remaining 1 tablespoon maple syrup and top each muffin with a sprinkle of extra oats.
- Bake for 18 to 22 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Cool for 10 minutes in the muffin pan, then remove the muffins and allow to cool completely.
Expert Tips
- Don’t overmix or overbake the muffins. This will cause the batter to become very dense and rubbery in texture.
- Make sure your oats are gluten-free before using to guarantee a gluten-free muffin.
- Add nuts if you desire. This Cinnamon Maple Muffin would be delicious with walnuts or pecans.
- Use the toothpick test to know when they’re finished baking. Insert a toothpick into the center of the muffin, and if it comes out clean, then they’re ready to be removed to cool.
Storage
Store any leftover muffins in an airtight container on the counter for up to 4 days. You can easily freeze the muffins as well for up to 2 months. Thaw overnight before enjoying.
It’s the best recipe for meal prepping for easy mornings during a busy week. I make a batch on Sunday and it keeps things stress-free. You can easily toast the muffins as well if you prefer them warm.
More Easy Breakfast Recipes
Cinnamon Maple Breakfast Muffins
Ingredients
- 1/3 cup NOW Foods coconut oil melted
- 2/3 cup NOW Foods maple syrup plus 1 tablespoon
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups NOW Foods almond flour
- 1 cup NOW Foods oat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- Pinch of salt
- 2/3 cup NOW Foods old fashioned rolled oats plus 1/4 cup extra for topping
Instructions
- Preheat the oven to 350ºF. Line a muffin tin with muffin liners.
- In a large bowl, whisk together the coconut oil, maple syrup, eggs, and vanilla and set aside.
- To the wet ingredients, add the almond flour, oat flour, baking soda, cinnamon, nutmeg and salt.
- Add the oats and gently fold once more.
- Evenly divide the batter between the muffin cups. Combine the 1/4 cup of remaining oats for topping with the remaining 1 tablespoon maple syrup and top each muffin with a sprinkle of extra oats.
- Bake for 18 to 22 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Cool for 10 minutes in the muffin pan, then remove the muffins and allow to cool completely.
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