Oatmeal for Breakfast muffins

How To Make Tender Baked Oatmeal Cups

Yield: Makes 12 muffin cups

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)

Equipment

• Measuring cups and spoons
• 12-well muffin tin
• Medium bowl
• Whisk
• Rubber spatula
• Wire cooling rack

Instructions

1. 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.

2. Mix the wet ingredients: Place the eggs, milk, applesauce, nut butter, maple syrup, and vanilla in a medium bowl and whisk until smooth.

3. Add the dry ingredients: Add the oats, baking powder, cinnamon, and salt and fold with a rubber spatula until combined.

4. Fill the muffin tin: Divide the oatmeal mixture among the muffin wells, filling each one up to the top.

5. Top the muffins: Sprinkle the muffins with the nuts and dried fruit if using. Gently press the toppings into the batter.

6. Bake until golden: Bake until slightly risen, dry on top, and golden-brown, 25 to 30 minutes.

7. 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.

Recipe Notes

Storage: Muffins can be kept an airtight container in the refrigerator for up to 5 days.