Ingredients
Scale
- 3 cups old-fashioned rolled oats (use certified gluten-free if needed)
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups milk (any type like dairy, almond, or oat milk)
- 1/2 cup pure maple syrup or honey
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter or coconut oil
- 2 cups diced apples (about 2 medium apples, like Granny Smith or Honeycrisp)
Instructions
- Preheat your oven to 350°F (175°C). Grease a standard 12-cup muffin tin with non-stick spray or line with paper liners.
- In a large mixing bowl, stir together the rolled oats, baking powder, cinnamon, and salt.
- In a medium bowl, whisk the milk, maple syrup, egg, vanilla extract, and melted butter until well combined.
- Pour the wet ingredients into the dry oat mixture. Stir well to ensure all the oats are soaked.
- Gently fold in the diced apples until they are evenly spread throughout the batter.
- Divide the mixture evenly among the 12 muffin cups. Press the oats down slightly with a spoon so they are submerged in the liquid.
- Bake for 25 to 30 minutes. The tops should feel firm to the touch and look slightly golden.
- Remove the tin from the oven and let the cups cool for at least 10 minutes before removing them. This helps them set so they don’t fall apart.
- Cook Time: 40 minutes