Ingredients
– 1½ cups milk (dairy or nondairy)
– 2 large eggs
– ½ cup pure maple syrup (or honey)
– ½ cup unsweetened applesauce
– 3 cups old-fashioned whole rolled oats
– 1 teaspoon baking powder
– 1½ teaspoons ground cinnamon
– ¼ teaspoon ground nutmeg
– ½ teaspoon pure vanilla extract
– ¼ teaspoon salt
– 1 heaping cup peeled chopped apple (e.g., Granny Smith, Honeycrisp, Fuji)
– ½ cup chopped walnuts or pecans
– coarse sugar for topping
Instructions
1-Preheat oven: Preheat oven to 350°F (177°C). Generously spray a 12-cup muffin pan with nonstick spray (no liners).
2-Mix ingredients: In a large bowl, whisk milk, eggs, maple syrup, applesauce, oats, baking powder, cinnamon, nutmeg, vanilla, and salt until combined. Fold in apples and nuts (if using). Batter will be slightly liquid.
3-Fill muffin cups: Spoon batter evenly into muffin cups, filling to the top. Sprinkle with coarse sugar (if desired).
4-Bake: Bake 28 30 minutes until edges are lightly browned and tops are set. Cover with foil if tops brown too quickly.
5-Cool: Cool 5 10 minutes before serving.
6-Store leftovers: Store leftovers refrigerated for up to 1 week. Reheat in the microwave or at 350°F for 5 6 minutes.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
⏰ Bake immediately after mixing to prevent the batter from thickening too much as oats absorb liquid.
🥣 Use whole rolled oats for the best texture; quick oats or soaked steel-cut oats can be used with some adjustments.
🍌 Substitute eggs with unsweetened applesauce or mashed banana, keeping in mind the texture may be less firm.
- Prep Time: 5 minutes
- Cook Time: 28-30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 oatmeal cup
- Calories: 138
- Sugar: 11g
- Fat: 3g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g