Ingredients

• 2 cups old-fashioned rolled oats
• 1 cup milk
• ½ cup pure maple syrup
• ⅓ cup neutral oil
• ⅔ cup light brown sugar, packed
• 2 large eggs, lightly beaten
• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• Sparkling or raw sugar, optional

Instructions

1. Preheat the oven to 400°F and line a 12-cup muffin pan with paper liners.
2. In a large mixing bowl, combine the rolled oats and milk.
3. Add the maple syrup, neutral oil, packed brown sugar, and lightly beaten eggs. Stir until everything is well blended.
4. Add the flour, baking powder, cinnamon, baking soda, and kosher salt. Mix just until the dry ingredients are incorporated. The batter will have a fairly wet consistency.
5. Evenly divide the batter among the prepared muffin cups.
6. If desired, sprinkle the tops with sparkling or raw sugar.
7. Bake for 18–25 minutes, or until the tops spring back when gently pressed.
8. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

• Milk: Any type of milk, from skim to whole, works well. Plant-based options like almond milk can also be substituted.
• Oil: Use a neutral-flavored oil, such as canola oil or another mild cooking oil.
• Brown Sugar: For a less sweet muffin, reduce the brown sugar to ⅓–½ cup.
• Salt: If using table salt instead of kosher salt, use ¼ teaspoon.
• Nutrition Disclaimer: Nutritional information is an estimate and may vary depending on the ingredients used.