Maple Apple Oatmeal Muffins

We made these twice ~ learning from our mistakes:) ~ I agree with the other reviewers; you really need to warm the milk a little (whatever type you use...we used unsweetened almond). We opted for the coconut oil the first time instead of butter and it started to solidify in the milk, egg, maple syrup mixture. There were little lumps as I was whisking. I had put all these ingredients in a four cup Pyrex measuring cup, so I was able to pop it in the microwave for about 40-60 seconds. Everything incorporated nicely, and whisked without issue. I did get 12 muffin tins filled up, using paper liners both times. However, the first time, I didn't spray the paper liners with nonstick spray and it was a bit difficult to get the muffin out of the liner. These muffins really don't have much holding them together (ie. no flour), just the egg/oats/milk, so they tend to fall apart when they aren't sticking to the liner. The 2nd time, I sprayed the liner. They muffins still fell apart, but didn't stick, which was great, because they *are* really delicious and we wanted to get every bit of goodness from them!

Ok... So I have made these with success twice and once unsuccessfully. My tricks: 1. Warm the milk before adding the butter/oil (I microwaved the milk for about 40 seconds) The first time the butter hardened to ribbons throughout the cold milk. 2. Add the baking soda, nutmeg, cinnamon, and salt before the oats to make sure it mixes evenly and doesn't get stuck to the oats. 3. Use parchment baking cups. I used the PaperChef brand. The first time I used paper cupcake cups and everything stuck to them and the paper disintegrated. 4. I spooned the oatmeal mixture into the cups first draining the spoon on the side of the bowl, then evenly spooned in the milk "sauce" from the bottom of the bowl into the muffin pan until the liquid was about ¾ up the sides of each muffin. 5. It actually made enough for 16 instead of 12 when I followed the 12 serving recipe. 6. Store the leftovers in the fridge. The first time I left them out, like regular muffins, and they grew mold QUICKLY because of all of the moisture. They are really more like single serve baked oatmeal. With these changes, I LOVE this recipe and so does my one year old daughter!! I can't wait to try it with other fruit.

i love everything this recipe is made of but I found it a little hard to put together. The melted coconut oil solidified the minute it was added to the cool milk and eggs, leaving big pieces of the coconut oil, that I tried chopping up. After mixing it all together, the liquid stayed to the bottom of the mixing bowl so portioning it out into 12 muffin tins but a bit hard as I wanted the important liquids to be evenly distributed. I would recommend putting the muffin pan on a cookie sheet because the muffins did leak liquids out all over my oven while baking. After all that, I will say that the flavor was really good. Next time I plan to bake them in a pan and cut into 12 pieces. The muffin papers were so soggy after baking, they aren't necessary. Anybody else make these>??

Made these muffins but was wondering if 2 cups of milk is correct?? This was not a batter but a very watery, or rather, milky mixture. Was not like a muffin at all and had to be scraped out of muffins papers. Please advise!!