Ingredients:

  • 2 1/2 cups (250g) rolled oats (old-fashioned oats)
  • 1/2 cup (60g) packed brown sugar
  • 1 teaspoon (5ml) baking powder
  • 1/2 teaspoon (2.5ml) ground cinnamon
  • 1/4 teaspoon (1.25ml) salt
  • 2 cups (475ml) milk (dairy or non-dairy)
  • 2 large eggs (approx. 100g)
  • 1/4 cup (60ml) melted unsalted butter (approx. 57g)
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup (150g) fresh or frozen berries (blueberries, raspberries, strawberries)
  • 1/2 cup (75g) chopped nuts (walnuts, pecans, almonds)

Instructions:

  1. Preheat oven to 375°F (190°C). Line muffin tin with liners or grease lightly.
  2. In a large bowl, whisk together oats, brown sugar, baking powder, cinnamon, and salt.
  3. In a separate bowl, whisk together milk, eggs, melted butter, and vanilla extract.
  4. Pour wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix!
  5. Gently fold in berries and nuts (or your other chosen mix-ins).
  6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
  7. Bake for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  8. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely. Store in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage. Reheat in the microwave or oven.