4 cups old-fashioned rolled oats
2 cups almond or oat milk
1 cup pure maple syrup, honey or Pancake syrup
2/3 cup canola oil
1 1/3 cup light brown sugar, packed
5 large eggs, lightly beaten
3 cups gf flour blend
2 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon kosher salt
1-2 cup Walnuts, other nuts, dried fruit, optional
Sparkling or raw sugar, optional
Preheat the oven to 400 F. Line two 12-cup muffin tin with paper liners.
Combine the oats and milk in a large bowl.
Add the syrup or honey, oil, brown sugar, and eggs. Mix until combined.
Stir in the flour, baking powder, cinnamon, baking soda, and salt just until combined. The batter will be wet.
If desired, add nuts or dried fruit. These muffins are good, even without anything extra added.
Dvide the batter between the prepared muffin tins.
Sprinkle sugar over batter, if using.
Bake for 18-25 minutes, or until the muffins spring back when lightly pressed.
Let the muffins cool in the tin for 5 minutes.
Remove to wire rack to finish cooling before putting in freezer bags.
The night before you want to serve them, set out on the counter to thaw.