Apple Cinnamon Breakfast Muffins
Makes 12 miffins
3 cups old-fashioned rolled oats
1 teaspoon baking powder
1 ½ teaspoons ground cinnamon
¼ teaspoon salt
1 cup unsweetened almond milk
½ cup pure maple syrup
1 teaspoon vanilla extract
1 medium Granny Smith apple, peeled, cored, and chopped
1) Preheat oven to 350°F. Spray a 12-count muffin pan very well with non-stick cooking spray and set aside.
2) Add the oats, baking powder, cinnamon, and salt to a large mixing bowl and mix until well combined.
3) In a separate mixing bowl, whisk together the milk, eggs, maple syrup, and vanilla extract until fully combined. Add the dry ingredients into the wet ingredients and mix until well combined. Add the chopped apple and gently mix it in.
4) Evenly distribute the mixture in the muffin pan. Bake for 25-27 minutes, or until the tops of the oatmeal cups are lightly golden brown and firm. Remove from the oven and allow to cool, then remove the oatmeal cups.