Del’s Baked Apple Cinnamon Oatmeal Cups

• 1 and 1/2 cups (360ml) milk (dairy or nondairy)
• 2 large eggs*
• 1/2 cup (120ml) pure maple syrup or honey*
• 1/3 cup (84g) 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*
• 1/2 cup Nut Butter
• optional: 1/2 cup (50g) chopped walnuts or pecans
• optional: coarse sugar for topping

Method

1. 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. 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. If desired, sprinkle the tops with coarse sugar.
3. 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.
4. 4. Cool for 5-10 minutes before serving.
5. 5. Cover leftover oatmeal cups tightly and refrigerate for up to 1 week.