3 cups old fashioned rolled oats 1 teaspoon cinnamon 1 teaspoon baking powder 1/2 teaspoon sea salt 1 scoop protein powder (optional) 1 1/2 cups milk, I use canned coconut milk 1/4 cup maple syrup 2 Tablespoons ground flaxseed 1 teaspoon vanilla extract 2 Tablespoons almond butter (or nut butter of choice) 1/2 cup applesauce

Instructions: Preheat oven to 350°F and line a 12-cup muffin tin. In a large bowl, mix rolled oats, cinnamon, baking powder, protein powder and salt. In another bowl, whisk together milk, maple syrup, ground flaxseed and vanilla. Let sit for 5 minutes then add the remaining almond butter and applesauce. Pour wet ingredients into the dry ingredients. Scoop mixture evenly into muffin tin with liners and top each cup with either mini chocolate chips, blueberries or sliced almonds. Bake 30-35 minutes or until the center of the cups has set and a toothpick comes out clean. Allow to cool before transferring to a storage container and placing them in the fridge or freezer.

15 minutes