Tender Baked Oatmeal Cups Tuesday, August 1, 2017 CW20


Cooking spray
2 large eggs
1 1/2 cups milk (any kind)
1/2 cup unsweetened applesauce
1/4 cup nut butter or 2 TBSPs melted unsalted butter or coconut oil
1/4 cup maple syrup or honey, or 3 TBSPs packed brown sugar
1 tsp vanilla extract
3 cups old-fashioned oats
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp fine salt
1/2 cup chopped nuts, pumpkin or sunflower seeds, coconut flakes, or chocolate chips (optional)
1/2 cup raisins or other chopped dried fruit (optional)


Heat the oven and grease muffin pan: Arrange a rack in the middle of the oven and heat to 350°F. Coat the wells of a standard 12-well muffin tin very well with cooking spray. Mix the wet ingredients: Place the eggs, milk, applesauce, nut butter, maple syrup, and vanilla in a medium bowl and whisk until smooth. Add the dry ingredients: Add the oats, baking powder, cinnamon, and salt and fold with a rubber spatula until combined. Fill the muffin tin: Divide the oatmeal mixture among the muffin wells, filling each one up to the top. Sprinkle the muffins with the nuts and dried fruit if using. Gently press the toppings into the batter. Bake until slightly risen, dry on top, and golden-brown, 25 to 30 minutes. Cool in the pan on a wire rack for 5 minutes. Run a knife around each muffin and remove to a cooling rack to cool completely. Muffins can be kept an airtight container in the refrigerator for up to 5 days.