# Required Ingredients:
→ Dry Ingredients
01 - 2 cups old-fashioned rolled oats (certified gluten-free if required)
02 - ½ cup packed light brown sugar
03 - 1 teaspoon baking powder
04 - ½ teaspoon ground cinnamon
05 - ¼ teaspoon salt
→ Wet Ingredients
06 - 2 large eggs
07 - 1¼ cups milk (dairy or unsweetened plant-based)
08 - ¼ cup unsweetened applesauce
09 - ¼ cup melted coconut oil or unsalted butter
10 - 1 teaspoon pure vanilla extract
→ Optional Mix-Ins (choose up to 1 cup total)
11 - Fresh or frozen berries
12 - Mini chocolate chips
13 - Chopped nuts (walnuts, pecans, almonds)
14 - Raisins or dried cranberries
# How-To Steps:
01 - Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners or spray with nonstick spray.
02 - In a large bowl, whisk together the oats, brown sugar, baking powder, cinnamon, and salt until evenly combined.
03 - In a separate bowl, whisk the eggs, milk, applesauce, melted coconut oil or butter, and vanilla extract until smooth.
04 - Pour the wet mixture into the dry ingredients and stir until fully integrated without overmixing.
05 - Fold in chosen mix-ins up to a total of 1 cup, ensuring even distribution through the batter.
06 - Evenly divide the batter among the prepared muffin cups, filling each nearly to the top for uniform baking.
07 - Bake for 23 to 27 minutes until the tops are golden brown and set to the touch.
08 - Allow the cups to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
