Categories: Breakfast
Ingredients
- Cooking spray
- 2 large eggs
- 1 1/2 cups milk (any kind)
- 1/2 cup unsweetened applesauce (or other fruit purée, such as mashed banana or canned pumpkin)
- 1/4 cup nut butter or 2 tablespoons melted unsalted butter or coconut oil
- 1/4 cup maple syrup or honey, or 3 tablespoons packed brown sugar
- 1 teaspoon vanilla extract
- 3 cups old-fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine salt
- 1/2 cup chopped nuts, pumpkin or sunflower seeds, coconut flakes, or chocolate chips (optional)
- 1/2 cup raisins or other chopped dried fruit (optional)
Directions
- Heat the oven and grease muffin pan: Arrange a rack in the middle of the oven and heat to 350°F. Coat the wells of a standard 12-well muffin tin very well with cooking spray.
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Mix the wet ingredients: Place the eggs, milk, applesauce, nut butter, maple syrup, and vanilla in a medium bowl and whisk until smooth.
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Add the dry ingredients: Add the oats, baking powder, cinnamon, and salt and fold with a rubber spatula until combined.
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Fill the muffin tin: Divide the oatmeal mixture among the muffin wells, filling each one up to the top.
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Top the muffins: Sprinkle the muffins with the nuts and dried fruit if using. Gently press the toppings into the batter.
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Bake until golden: Bake until slightly risen, dry on top, and golden-brown, 25 to 30 minutes.
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Cool for 5 minutes: Cool in the pan on a wire rack for 5 minutes. Run a knife around each muffin and remove to a cooling rack to cool completely.