2 cups applesauce, unsweetened
5 cups, Old Fashioned rolled oats (I used certified gluten free oats.)
1 banana, mashed
2 3/4 cups milk (I used 1%)
1/4 cup flaxseed meal
6 packets of Sweetleaf Stevia or 1 1/2 teaspoons stevia powder (I used Truvia)
1 tablespoon ground cinnamon
3 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon salt
Optional toppings: raisins, walnuts, chocolate chips
Preheat oven to 350 degrees.
Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.
Add in oats, salt, baking powder, flax and cinnamon and mix well with wet ingredients.
Finally pour in milk and combine.
Spray muffin tin or cupcake liners with cooking spray. (I got 28 muffins.)
Pour mixture evenly into muffin tin cups. (I use the Pampered Chef Large Scoop.)
If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
Bake 30 minutes until a toothpick in center comes out clean. Cool and enjoy or freeze them in gallon freezer bags.
* Use a half cup to one cup of honey in place of stevia if you don’t have any.
* The batter will look RUNNY, don’t worry!
* Freeze them in an airtight container or Ziploc bag after they have cooled. Thaw overnight in refrigerator for morning you want them. Reheat 45-60 seconds.