Ingredients:

  • 2 cups all-purpose flour
  • 1 cup rolled oats
  • 1/2 cup brown sugar, packed
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 large egg, beaten
  • 1 cup milk (or dairy-free alternative)
  • 1/3 cup vegetable oil (or melted coconut oil)
  • (1 teaspoon) Vanilla extract
  • (optional) Zest of one lemon or orange for added flavor
  • (optional) 1 cup raisins

Instructions:

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.
  2. In a large bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda, and salt until well combined.
  3. In another bowl, mix the beaten egg, milk, vegetable oil and vanilla extract until thoroughly blended.
  4. Create a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined; do not overmix—lumps are okay!
  5. Gently fold in the raisins and citrus zest if using.
  6. Using a spoon or an ice cream scoop for even portions fill each muffin liner about three-quarters full with batter.
  7. Bake in the preheated oven for about 20 to 25 minutes or until golden brown on top and a toothpick inserted into the center comes out clean.
  8. Remove from oven and allow muffins to cool in the tin for about 5 minutes. Transfer them to a wire rack to cool completely before serving.