Preheat oven to 350°F. Spray a muffin pan with non stick cooking spray or add cupcake liners.
In a bowl, combine all dry ingredients thoroughly: 5 cups old fashioned rolled oats (large flake oats), 1 tsp baking powder, 1 tsp cinnamon, ½ tsp nutmeg, and ½ tsp salt.
In a separate medium bowl, beat the 4 eggs with a fork. Stir with 2 cups milk, 1 cup applesauce, ¼ cup honey and 2 tsp vanilla extract.
Pour the wet ingredients into the dry oats bowl and mix everything together. Let this sit for 20 minutes to allow oats to absorb the liquid.
Once oats have soaked up liquid, give it a good stir. Now fold in 1 cup chocolate chips.
Scoop the oat mixture into the prepared muffin pan, filling the whole way to the top. Press the oats down into each muffin cup with the back of a spoon. Top with a few extra chocolate chips if desired.
Bake for 22-25 minutes, or until a toothpick comes out clean when poked in the center. Transfer the cupcakes to a rack to cool completely.
The nutritional information provided is an estimate and is per serving.
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