Ingredients
- 180 g rolled oats
- 160 g whole-wheat flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 eggs
- 120 ml pure Québec maple syrup
- 60 ml canola oil
- 120 ml milk
- 180 g grated apple
- 1 tsp vanilla
Method
- Heat the oven to 175 °C and line a 12-cup muffin tin.
- Mix oats, flour, baking powder, cinnamon, and salt.
- Whisk eggs, maple syrup, oil, milk, and vanilla; stir in the grated apple.
- Combine wet and dry mixtures just until moistened, divide into cups, and bake 20–22 minutes.
- Cool for 10 minutes before serving.
Conversion and rationale
Original sweetener (classic version): 150 g granulated sugar
Conversion used: Replace the sugar with 120 ml maple syrup; reduce the original milk by 60 ml and lower the oven by 15 °C.
Why Quebec maple syrup: Oats, apples, and whole-wheat flour add fiber while maple brings a gentle caramel flavor. The local syrup replaces refined sugar without requiring icing or toppings.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →