Ingredients: – 1 and 1/2 cups (360ml) milk (dairy or nondairy) – 2 large egg – 1/2 cup (120ml) pure maple syrup – 1/2 cup (120g) unsweetened applesauce – 3 cups (255g) old-fashioned whole rolled oat – 1 teaspoon baking powder – 1 and 1/2 teaspoons ground cinnamon – 1/4 teaspoon ground nutmeg
– 1/2 teaspoon pure vanilla extract – 1/4 teaspoon salt – 1 heaping cup (120g) peeled chopped apple – Optional: 1/2 cup (50g) chopped walnuts or pecan – Optional: Coarse sugar for topping
Instructions: 1. Preheat oven to 350°F (177°C). Generously spray a muffin pan with nonstick spray. If using muffin liners, spray them with nonstick spray.
In a large bowl, whisk all of the ingredients together, except for the apples (and nuts and coarse sugar). Using a spoon or rubber spatula, fold in the apples and nuts (if using).
The batter will be a little liquidy. Spoon batter evenly into muffin cups, making sure both the oats/apples and liquid are in each. Fill all the way to the top. If desired, sprinkle the tops with coarse sugar.
Bake for 28-30 minutes or until the edges are lightly browned and the top appears set. If the tops are browning very quickly, tent a piece of aluminum foil over the muffin pan.
Cool for 5-10 minutes before serving. Cover leftover oatmeal cups tightly and refrigerate for up to 1 week.