*To make the muffins gluten-free, use certified gluten-free oatmeal packets. Bakery on Main makes a healthy, certified gluten-free, lower-sugar option with some fun flavors. I like their “maple multigrain muffin” variety and then use applesauce or pumpkin butter in the recipe. I’ve also made a version with mashed banana and a tablespoon of PB2. Feel free to mix and match and be creative.
**If using chocolate chips, I recommend stirring them in after the 10 minute rest, as they will be less likely to sink while cooking. I also find that 8-10 chips, dotted on top of the muffin – where you can readily see and taste them – offer a hint of decadence with minimal added sugar.