I’ve been on a baking binge this weekend (including almond streusel bars). But I really wanted to have some muffins on hand for a quick, healthy grab and go breakfast this week. I love how dark and rich the color of these are when they come out of the oven.

1 cup old-fashioned rolled oats (not instant)
1 cup milk (I used almond milk)
1 cup whole wheat flour
1/2 cup brown sugar
1/2 cup applesauce
2 egg whites
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp pumpkin pie spice (or nutmeg & cinnamon)
1 tsp cinnamon
1 tsp sugar

In a medium bowl, mix the oats & milk. Let the oats soak for an hour.

Preheat oven to 400 degrees and coat a muffin tray with cooking spray (the recipe makes 12 muffins).

Add the applesauce and egg whites to the oats. Mix well. In a large mixing bowl, whisk together the dry ingredients until blended. Gently fold in the oat mixture. At this point, you can also add in some raisins or your favorite chopped nuts.

Full the muffin cups about 2/3 full. Top each muffin with the cinnamon/sugar mix (I added chopped pecans to half the muffins). Bake for 18 to 22 minutes.

Remove from pan, cool and enjoy!