Ingredients:

  • 1 cup (90g) Rolled Oats (Old Fashioned)
  • 1 cup (240ml) Whole Milk
  • 1/2 cup (125g) Unsweetened Applesauce
  • 1 1/2 cups (190g) All-Purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Fine Sea Salt
  • 1 tsp Ground Cinnamon
  • 1/2 cup (100g) Light Brown Sugar, packed
  • 1 large Egg, room temperature
  • 1/4 cup (60ml) Neutral Oil (Avocado or Grapeseed)
  • 1 tsp Pure Vanilla Extract
  • 1 cup (170g) Semi-Sweet Chocolate Chips

Instructions:

  1. Preheat your oven to 400°F (204°C). Prepare a 12-cup standard muffin tin with paper liners or non-stick spray.
  2. In a large bowl, combine the rolled oats, milk, and unsweetened applesauce. Let the mixture hydrate for 20 minutes until the oats swell and the liquid thickens.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon for 30 seconds to ensure even distribution of leavening agents.
  4. Add the egg, brown sugar, oil, and vanilla extract to the soaked oat mixture. Whisk until the emulsion is smooth.
  5. Gently fold the dry ingredients into the wet mixture using a silicone spatula. Stop immediately once the last streak of flour disappears to avoid overmixing.
  6. Fold in the semi-sweet chocolate chips. Scoop the batter into the prepared muffin tin, filling about 3/4 full.
  7. Bake at 400°F (204°C) for 5 minutes, then (keeping the muffins in the oven) reduce the heat to 375°F (190°C) for the remaining 15 minutes or until the tops feel springy and the kitchen smells like toasted sugar.