# Components:
→ Dry Ingredients
01 - 2 cups old-fashioned rolled oats (certified gluten-free optional)
02 - 1/2 cup packed light brown sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 2 large eggs
07 - 1 1/4 cups milk (dairy or unsweetened plant-based)
08 - 1/4 cup unsweetened applesauce
09 - 1/4 cup melted coconut oil or unsalted butter
10 - 1 teaspoon pure vanilla extract
→ Optional Mix-Ins
11 - Up to 1 cup fresh or frozen berries
12 - Up to 1 cup mini chocolate chips
13 - Up to 1 cup chopped nuts (walnuts, pecans, almonds)
14 - Up to 1 cup raisins or dried cranberries
# Method:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or coat with nonstick spray.
02 - In a large bowl, whisk together oats, brown sugar, baking powder, cinnamon, and salt until evenly mixed.
03 - In a separate bowl, whisk 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 combined without overmixing.
05 - Fold in desired optional mix-ins carefully to distribute evenly.
06 - Divide the batter evenly among prepared muffin cups, filling each nearly to the top for uniform baking.
07 - Bake for 23 to 27 minutes, or until tops are golden brown and set when lightly pressed.
08 - Allow muffins to cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
