Ingredients

• 1 cup milk
• 1 cup old-fashioned whole rolled oats
• 1 and 1/4 cups (156g) all-purpose flour (spoon & leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/2 cup sweetener (honey, brown sugar, maple syrup, etc)
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract

Variations

Blueberry Muffins

• 1 cup fresh or frozen blueberries
• 1/2 teaspoon ground cinnamon

Peanut Butter Chocolate Chip

• In place of flour, use 1/2 cup powdered peanut butter, and 3/4 cup flour
• Chocolate chip type and quantity to taste

Directions

1. Combine milk and oats. Allow the oats to soak for at least 20 minutes.

2. Preheat oven to 425 degrees F.

3. Mix dry ingredients. Stir wet ingredients into dry until mixed. Add milk soaked oats, and fold until combined.

4. Fill muffin tins. Bake at 425 degrees F for 5 minutes. Keep muffins in oven, and reduce temp to 350 degrees. Bake for another 16 minutes, or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.