Ingredients:

  • 3 cups (270g) Old Fashioned Rolled Oats (certified gluten-free if sensitive)
  • 1 tbsp Ground Cinnamon
  • 1 tsp Baking Powder
  • 1/2 tsp Sea Salt
  • 2 Large Eggs
  • 1 cup (240ml) Milk
  • 1/2 cup (120ml) Pure Maple Syrup
  • 1/3 cup (80ml) Unsweetened Applesauce
  • 1 tsp Pure Vanilla Extract
  • 1/2 cup (80g) Dark Chocolate Chips
  • 1/4 cup (30g) Chopped Walnuts

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 12-cup standard muffin tin with paper liners or grease generously with non-stick spray.
  2. In a large mixing bowl, whisk together the eggs, milk, maple syrup, unsweetened applesauce, and vanilla extract until the mixture is uniform.
  3. Fold in the rolled oats, cinnamon, baking powder, and salt. If using, stir in the dark chocolate chips and chopped walnuts.
  4. Allow the batter to sit undisturbed for 10 minutes. This 'hydration window' allows the oats to absorb the liquid, ensuring a sturdy structure.
  5. Divide the batter evenly among the 12 muffin cups. Bake for 20 minutes, or until the tops are firm to the touch and a toothpick comes out clean.
  6. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack. Store in an airtight container for up to 5 days.