Ingredients:

  • 1 ½ cups (180g) all-purpose flour (or gluten-free blend)
  • 1 cup (90g) rolled oats (not instant), old fashioned
  • ¾ cup (150g) packed light brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 cup (240ml) milk (dairy or non-dairy)
  • ½ cup (120ml) vegetable oil (or melted coconut oil)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup chopped nuts (walnuts, pecans)
  • ½ cup dried fruit (raisins, cranberries, chopped dates)
  • ½ cup chocolate chips (dark, milk, or white)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners, or grease well.
  2. In a large bowl, whisk together flour, oats, brown sugar, baking powder, baking soda, cinnamon, and salt.
  3. In a separate bowl, whisk together milk, oil, eggs, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients. Gently fold with a rubber spatula until just combined. Do not overmix! (A few streaks of flour are okay).
  5. If using, gently fold in your chosen mix-ins (nuts, dried fruit, chocolate chips).
  6. Fill each muffin cup about ⅔ full using an ice cream scoop or large spoon.
  7. Bake for 20-25 minutes, or until a wooden skewer inserted into the centre comes out clean or with just a few moist crumbs attached. The tops should be golden brown.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.