3tablespoonscanola oil(or melted and slightly cooled coconut oil)
1/3cupchocolate chips(or raisins or dried cranberries)
Preheat the oven to 350 degrees F and coat a 24 cup mini muffin tin with nonstick spray.
Add all ingredients to a medium bowl and stir together to combine thoroughly, but gently.
Add a heaping 1 tablespoon to each prepared muffin cup and bake for 15-17 minutes or until lightly golden brown around the edges and a cake tester inserted into the middle comes out cleanly. Cool in the pan for 2 minutes and transfer to a wire rack to cool completely.
Serve warm, at room temp, or chilled.
Gluten-free: Use gluten-free oats and a gluten-free flour blend.
Dairy-free: Use diary-free chocolate chips.
Egg-free: Grind the oats in a food processor or blender before you add them to the batter to create more of a flour-like consistency or use purchased oat flour. And omit the eggs and add 1 tablespoon ground flaxseeds and 1/4 cup water or milk.
You can of course use dried cranberries or raisins in place of the chocolate if you prefer.
Let cool and store in an airtight container at room temperature for 3 days or in the fridge for up to 5. Serve cold or warm briefly in the microwave. You can also store in the freezer for up 3 months. Thaw in the fridge or at room temperature.