1 cup quick oats

1 cup milk of choice

1 egg (or additional 1/4 cup milk for vegan/dairy-free)

2 tsp white vinegar or apple cider vinegar

2 tbsp oil or nut butter (or applesauce/mashed banana for fat-free)

2 tsp baking powder

1/2 cup sugar, coconut sugar, or xylitol (for sugar-free)

1 cup flour (use gluten-free or omit for keto version)

1/2 tsp baking soda

1/2 tsp salt

1/2 cup chocolate chips (optional)

1/2 tsp cinnamon (optional)

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Preheat oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
Mix milk and vinegar in a bowl; let sit for a few minutes to curdle (buttermilk substitute).
Add egg (or extra milk), oil/nut butter/applesauce/banana; mix well.
In another bowl, whisk oats, flour, baking powder, baking soda, salt, sugar, and cinnamon (if using).
Gently combine wet and dry ingredients; avoid overmixing.
Fold in chocolate chips if desired.
Spoon batter into muffin cups, filling 3/4 full.
Bake 18-22 minutes until toothpick comes out clean.
Cool muffins in the tin for a few minutes before transferring to a wire rack.

Use quick oats for best texture or grind rolled oats slightly.

Substitute flours as needed for dietary preferences.

Add nuts, dried fruit, or seeds for extra flavor and texture.

Store at room temp up to 3 days; refrigerate or freeze for longer freshness.

Reheat muffins in microwave (15-20 sec) or oven (5-7 min at 350°F).