Lightly grease a muffin tin with butter or line with paper muffin cups.
In a large bowl add 2 cups of old-fashioned rolled oats and 1 cup of milk. Mix well.
Add 1/2 cup maple syrup, 1/3 cup vegetable or sunflower oil, 2 eggs and 2/3 cup packed light brown sugar. Mix well until sugar is evenly mixed into other wet liquids.
Add 1 1/2 cups whole wheat flour, 1 tbsp cinnamon, 1 tbsp baking powder, 1/2 tsp baking soda, 1/2 tsp sea salt. Mix just until dry ingredients are combined with wet ingredients.
Scoop batter into each muffin cup evenly. Bake for approximately 20 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Remove and let cool completely before removing from tin.
Maple Brown Butter Icing
In a medium bowl add 1 1/4 cup powdered sugar, 2 tbsp melted brown butter, 1 tsp vanilla, 2 tbsp maple syrup and 1-2 tablespoons of water depending on desired consistency. Mix well until sugar has been mixed into wet ingredients and is icing is smooth.
Drizzle icing over cooled muffins. Serve immediately or store in a sealed container for up to 3 days.
Let muffins cool completely before topping with icing or icing will melt. Store in a sealed container for up to 3 days.Make this recipe gluten free by substituting the whole wheat flour for gluten free all purpose flour and using gluten free rolled-oats and baking powder.