2 tbsp natural almond butter or other creamy nut butter
2-4 tbsp sweetener of your choice (optional - see notes)
1 1/2 cups rolled oats
1 tbsp ground flaxseed or chia seeds
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1 to 1 1/2 cups mix-ins such as dried fruit, nuts, seeds, or chocolate chips
Heat oven 350°F. Line a muffin tin with paper or silicone liners, or spray with oil.
In a large bowl, whisk egg, milk, applesauce, nut butter, and any sweetener (if using) until well mixed.
Add oats, baking powder, cinnamon, and salt and mix well.
Stir in mix-ins.
Scoop into muffin tin (about 1/4 cup per muffin liner). Bake 22 minutes or until set.
Cool muffins completely before storing.
Optional sweeteners: These muffins are not very sweet. They rely on the applesauce or other fruit puree and the mix-ins for sweetness. If you like sweeter muffins or are not using sweet mix-ins (like chocolate chips), you may want to add the sweetener of your choice. Honey, maple syrup and brown sugar all work well.
Fruit puree: I've used applesauce, mashed banana, pureed prunes, and pumpkin puree. They all work well!
Nut butter: Use a drippy nut butter (typically made with only nuts and salt). I like almond butter, but peanut butter and other nut butters also work well.
Store in an airtight container for up to 5 days in the refrigerator, or up to 3 months in the freezer.