Baked Apple Cinnamon Oatmeal Cups
Ingredients
- 1 and 1/2 cups (360ml) milk (dairy or nondairy)
- 2 large eggs*
- 1/2 cup (120ml) pure maple syrup*
- 1/2 cup (120g) unsweetened applesauce
- 3 cups (255g) old-fashioned whole rolled oats*
- 1 teaspoon baking powder
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 heaping cup (120g) peeled chopped apple*
- optional: 1/2 cup (50g) chopped walnuts or pecans
- optional: coarse sugar for topping
Instructions
- 1
Preheat oven to 350°F (177°C). Generously spray a 12-count muffin pan with nonstick spray. If using muffin liners, spray them with nonstick spray. The oatmeal cups stick to the liners a bit regardless, so I recommend skipping them.
- 2
In a large bowl, whisk all of the ingredients together, except for the apples (and nuts and coarse sugar). Using a spoon or silicone spatula, fold in the apples and nuts (if using). Batter will be a little liquidy. Spoon batter evenly into muffin cups, making sure both the oats/apples and liquid are in each. Fill all the way to the top. See photo above. If desired, sprinkle the tops with coarse sugar.
- 3
Bake for 28-30 minutes or until the edges are lightly browned and top appears set. If the tops are browning very quickly, tent a piece of aluminum foil over the muffin pan.
30 min - 4
Cool for 5-10 minutes before serving.
10 min - 5
Cover leftover oatmeal cups tightly and refrigerate for up to 1 week.
