Ingredients
Scale
- 3 cups old-fashioned rolled oats (do not use instant or steel-cut)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 large eggs, beaten
- 1/2 cup maple syrup or honey
- 1 cup milk of choice (dairy, almond, or oat milk)
- 1/2 cup unsweetened applesauce or 1 large mashed banana
- 1 teaspoon pure vanilla extract
- 1/2 cup mix-ins (chocolate chips, blueberries, chopped nuts, or dried cranberries)
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 12-cup muffin tin with non-stick cooking spray or line with silicone muffin liners. If you use paper liners, spray them lightly with oil to prevent the oats from sticking to the paper.
- In a large mixing bowl, whisk together the rolled oats, baking powder, ground cinnamon, and salt. Ensure the spices are evenly distributed throughout the oats so every bite tastes balanced.
- In a separate medium bowl, whisk the eggs, milk, maple syrup, applesauce (or mashed banana), and vanilla extract until smooth. This liquid mixture provides the moisture that the oats will soak up during the baking process.
- Pour the wet ingredients into the dry oat mixture. Stir well with a spatula until all the oats are thoroughly coated. If you are using mix-ins like chocolate chips or fruit, fold them gently into the batter now.
- Divide the mixture evenly among the 12 muffin cups. Fill each cup nearly to the top, as these don’t rise as much as traditional flour-based muffins. Press down slightly on the top of each cup with a spoon to ensure the liquid is evenly distributed.
- Place the tin in the oven and bake for 20 to 25 minutes, or until the tops feel firm to the touch and the edges turn slightly golden brown. Let the cups cool in the tin for at least 10 minutes before removing them. This cooling time is crucial for the cups to set and hold their shape.
- Cook Time: 35 minutes