Baked Oatmeal Muffins

Servings: 6-8 (12 Muffins)

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

1. Heat the oven and grease muffin pan, arranging 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.
2. Place the eggs, milk, applesauce, nut butter, maple syrup, and vanilla in a medium bowl and whisk until smooth.
3. Add the oats, baking powder, cinnamon, and salt and fold with a rubber spatula until combined.
4. Divide the oatmeal mixture among the muffin wells, filling each one up to the top.
5. Sprinkle the muffins with the nuts and dried fruit if using. Gently press the toppings into the batter.
6. Bake until slightly risen, dry on top, and golden-brown, 25 to 30 minutes.
7. 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.
8. Now, muffins are ready to serve.
9. Muffins can be kept an airtight container in the refrigerator for up to 5 days. For freezing; Individually wrap any muffins you won't eat within a few days in plastic wrap and freeze.