# What You'll Need:
→ Dry Ingredients
01 - 2 cups old-fashioned rolled oats (certified gluten-free if required)
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, mini chocolate chips, chopped nuts (walnuts, pecans, almonds), or dried fruit (raisins, cranberries)
# Directions:
01 - Set oven temperature to 350°F and prepare a 12-cup muffin tin with paper liners or nonstick spray.
02 - Whisk together oats, light brown sugar, baking powder, cinnamon, and salt in a large bowl until evenly mixed.
03 - In a separate bowl, whisk eggs, milk, applesauce, melted coconut oil or butter, and vanilla extract until smooth and uniform.
04 - Pour the wet mixture into the dry ingredients and stir gently until fully incorporated with a uniform consistency.
05 - Fold in optional mix-ins no more than 1 cup total, if desired, ensuring even distribution without overmixing.
06 - Divide batter evenly among the prepared muffin cups, filling each almost to the top for uniform baking.
07 - Bake in the preheated oven for 23 to 27 minutes, until golden on top and set in the center.
08 - Allow cups to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
