1 cup old-fashioned rolled oats (certified gluten-free if necessary)

1 cup pea protein or coconut flour

1 teaspoon baking powder

1/4 teaspoon sea salt

1/2 cup natural applesauce

1 Tbl Ginger Spices

1 medium apple, grated (about 3/4 cup)

2 large egg whites

1/4 cup pure maple syrup (or honey)

2 teaspoons pure vanilla extract

1 cup unsweetened vanilla almond milk (or milk of choice)

1 cup diced or pulverized cherries

Optional Additions:

1/4 cup pumpkin seeds or chopped walnuts

1/4 cup mini chocolate chips (certified gluten & dairy-free if necessary)

Preheat oven to 350°F. Spray a 12-cup muffin pan with non-stick cooking spray. In a large bowl, stir together oats, protein or flour,  baking powder, seasonings and salt.

Add applesauce, grated apple, cherries, egg white, maple syrup, vanilla extract, milk, plus any optional additions. Stir well to incorporate.

Allow the mixture to set and thicken for about 3-5 minutes before spooning into your muffin pan.

Fill muffin cups almost completely full with batter. The muffins will not rise.

Bake for 30 minutes and until the center of each oatmeal muffin is set. Allow to cool for 10 minutes before serving. If you don’t allow these to cool before taking them out of the muffin pan, they will fall apart. I used a knife around the sides to make removal easier. After cooling, they will set well. Store in a covered container in the fridge for about a week or freeze for up to 3 months.