Ingredients:

• 2 cups gluten free rolled oats
• 1 1/2 cups oat flour (gluten free)
• 1/2 cup honey or maple syrup
• 1/4 cup melted coconut oil
• 2 large eggs (or flax eggs for a vegan option)
• 1/2 cup unsweetened applesauce
• 1 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup raisins or your favorite dried fruits (optional)
• 1/4 cup mini chocolate chips (optional)

Instructions:

1. Preheat the Oven Preheat your oven to 350°F (175°C). Line a muffin tin with parchment paper liners.

2. Mix Dry Ingredients In a large bowl, combine the gluten free rolled oats, oat flour, baking powder, baking soda, ground cinnamon, and salt. Stir until well combined.

3. Mix Wet Ingredients In a separate bowl, whisk together the honey or maple syrup, melted coconut oil, eggs (or flax eggs), applesauce, and vanilla extract.

4. Combine Wet and Dry Mixtures Pour the wet ingredients into the dry ingredients and stir until fully combined. Optionally, fold in raisins or mini chocolate chips for extra flavor and texture.

5. Fill Muffin Cups Scoop the mixture into the prepared muffin cups, filling each about 2/3 full.

6. Bake Bake in the preheated oven for 18-22 minutes or until the muffins are sturdy, lightly golden, and a toothpick inserted into the center comes out clean.

7. Cool and Serve Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. These gluten free oatmeal muffins are perfect for breakfast or a satisfying snack on the go.