3 cups rolled oats
½ cup brown sugar
2 tsp baking powder
½ tsp salt
1 cup unsweetened applesauce
1 cup milk
3 tbsp butter, melted
1 tsp vanilla
Cranberries and pistachios
Blueberries and shredded coconut
Chocolate chips and almonds
Grease muffin tin well. Set aside.
In a large mixing bowl, combine rolled oats, brown sugar, baking powder and salt. Set aside.
In another mixing bowl, combine eggs, applesauce, milk and vanilla and whisk thoroughly.
Pour wet ingredients into dry ingredients and mix.
Scoop batter into prepared muffin tin.
Bake at 190 for 30 minutes.
2 cups rolled oats
3⁄4 cup natural peanut butter, room temperature
1⁄4 cup maple syrup
1⁄2 cup mixed dried berries
3⁄4 cup almonds
1⁄2 cup chocolate chips
3⁄4 cup toasted hazelnuts
1⁄2 cup dried apple
3⁄4 cup walnuts, roughly chopped
Preheat oven to 160
Combine ingredients in a large mixing bowl.
Pour mixture on a parchment-lined baking sheet.
Bake for 10-15 minutes.
Store in an airtight container for up to a week or in the freezer for six months.