Step 1

Preheat oven to 350 degrees Fahrenheit. Grease a 12-cup muffin tin with non-stick cooking spray or line baking sheet with silicone muffin liners. Set aside.

Step 2

In a large bowl, mix the flax seeds and water to make the flax egg. Set aside until thickened (about 2 minutes) (Skip if using regular egg). After 2 minutes, whisk in milk, maple syrup, coconut oil, vanilla, baking powder, cinnamon, salt and fold in the oats.

Step 3

Stir in the additional 1/4 teaspoon of cinnamon, applesauce, and chopped apples.

Step 4

Divide batter evenly into prepared muffin tin or silicone muffin liners. Top with more sliced apples, if desired.

Step 5

Bake in preheated oven for 18-25 minutes, or until set.

Step 6

Enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.

Step 7

Stir in almond butter and mashed banana.

Step 8

Divide batter evenly into prepared muffin tin or silicone muffin liners. Top each serving with sliced bananas.

Step 9

Bake in preheated oven for 18-25 minutes, or until set.

Step 10

Allow to cool in the pan for 10 minutes before removing from tin. Enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.

Step 11

Stir in applesauce, nutmeg, carrots, and coconut. Fold in raisins and nuts.

Step 12

Divide batter evenly into prepared muffin tin or silicone muffin liners. Sprinkle with additional coconut, raisins, and pecans, if desired.

Step 13

Bake in preheated oven for 18-23 minutes, or until set.

Step 14

Enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.

Step 15

Stir in chocolate chunks. Divide batter evenly into prepared muffin tin or silicone muffin liners. Press additional chocolate chunks on top, if desired.

Step 16

Bake in preheated oven for 18-23 minutes, or until set.

Step 17

Allow to cool in the pan for 10 minutes before removing from tin. Enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.

Step 18

Stir in the honey (leave out the maple syrup from the base recipe) and nuts.

Step 19

Divide batter evenly into prepared muffin tin or silicone muffin liners.

Step 20

Sprinkle additional chopped nuts on top.

Step 21

Bake in preheated oven for 17-23 minutes, or until set.

Step 22

Allow to cool in the pan for 10 minutes before removing from tin. Enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.

Step 23

Stir in the lemon juice, lemon zest, almond extract and poppy seeds.

Step 24

Divide batter evenly into prepared muffin tin or silicone muffin liners. Press tops with sliced almonds.

Step 25

Bake in preheated oven for 17-23 minutes, or until set.

Step 26

Allow to cool in the pan for 10 minutes before removing from tin. Enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.

Step 27

Stir in the pineapple and shredded coconut.

Step 28

Divide batter evenly into prepared muffin tin or silicone muffin liners. Sprinkle tops with coconut chips, if desired. (optional).

Step 29

Bake in preheated oven for 17-23 minutes, or until set.

Step 30

Allow to cool in the pan for 10 minutes before removing from tin. Enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.

Step 31

Stir in canned pumpkin, pumpkin seeds, and cranberries.

Step 32

Divide batter evenly into prepared muffin tin or silicone muffin liners. Press additional pumpkin seeds and cranberries on top, if desired.

Step 33

Bake in preheated oven for 20-25 minutes, or until set.

Step 34

Allow to cool in the pan for 10 minutes before removing from tin. Enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.

Step 35

Stir in chopped fresh raspberries, freeze-dried raspberries, and chocolate chips.

Step 36

Divide batter evenly into prepared muffin tin or silicone muffin liners. Press additional chocolate chips and freeze-dried raspberries, if desired.

Step 37

Bake in preheated oven for 18-23 minutes, or until set.

Step 38

Allow to cool in the pan for 10 minutes before removing from tin. Enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.

Step 39

Stir in chopped strawberries and freeze-dried strawberries.

Step 40

Divide batter evenly into prepared muffin tin or silicone muffin liners. Top with more freeze-dried strawberry slices, if desired.

Step 41

Bake in preheated oven for 18-25 minutes, or until set.

Step 42

Allow to cool in the pan for 10 minutes before removing from tin.Enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.

Step 43

Preheat oven to 350 F and lightly grease the inside of an 8X8 baking pan or line a 12 cup muffin tin with silicone liners. Set aside.

Step 44

In a large bowl, add all the ingredients and mix until combined. Gently stir in berries. Add more milk, as needed if batter seems too dry.

Step 45

Transfer to 8x8 baking pan or divide evenly into silicone lined muffin cups. Top with more berries, if desired.

Step 46

Bake in preheated oven for 28-30 minutes, or until oatmeal is set. Allow to cool in pan for at least 20 minutes to allow oatmeal to set. Serve warm with more milk or toppings of choice.