Ingredients:

• 1 cup all-purpose flour (120g)
• 1¼ teaspoons baking powder
• 3/4 teaspoon ground cinnamon (I also add a dash of ginger and cloves!)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1½ cups quick-cooking oats or rolled oats (168g)
• 1 cup milk of choice (240ml)
• 1/3 cup avocado or coconut oil (80ml)
• 1/4 cup monkfruit sweetener or coconut sugar (110g)
• 2 large eggs, lightly beaten
• Optional: easily mix in a combination of 1-2 teaspoons of prebiotic fibers or superfood powders such as slippery elm, maca root, eleuthero powder, etc)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.
3. In a large bowl, combine the oats, milk, oil, sugar, and eggs. Stir until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
5. Divide the batter evenly among the paper liners in the muffin pan.
6. Optional: Sprinkle the tops of the muffins with additional oats for texture.
7. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.