Ingredients
Dry Ingredients:
- 3 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1¾ cups milk (dairy or plant-based)
- ⅓ cup pure maple syrup or honey
- ¼ cup melted coconut oil or unsalted butter
- 2 teaspoons vanilla extract
Mix-ins (optional but recommended):
- 1 cup fresh or frozen blueberries
- ½ cup chopped walnuts or almonds
- ⅓ cup mini chocolate chips
- 1 mashed ripe banana
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with parchment paper liners.
- In a large bowl, combine rolled oats, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together eggs, milk, maple syrup, melted coconut oil, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir until just combined. Fold in desired mix-ins.
- Divide mixture evenly among 12 muffin cups, filling each about ¾ full. Press down lightly.
- Bake for 23-25 minutes until tops are golden and edges are set.
- Cool in pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
Storage: Store in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individually in plastic wrap and freeze for up to 3 months. Reheat in microwave for 30-60 seconds.
Substitutions: Use certified gluten-free oats for gluten-free version. For vegan option, replace eggs with flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, let sit 5 minutes) and use plant-based milk.
Mix-in Ideas: Try combinations like apple cinnamon, peanut butter banana, pumpkin spice, or cherry almond. Add ¼ cup protein powder for extra protein.
Texture Tip: Don’t use instant oats or quick oats as they will make the cups mushy. Old-fashioned rolled oats are essential for proper texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian