Preheat and prep: Heat your oven to 350°F (175°C). Line a standard muffin tin with silicone liners or lightly coat with nonstick spray.

Blend or keep it chunky: For a smoother, cake-like texture, pulse 1 cup of oats in a blender until they resemble coarse flour. If you prefer a chunkier bite, leave the oats whole or blend only half.

Mix dry ingredients: In a bowl, whisk 1 cup oats (blended or whole), 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking powder, and a pinch (1/8 teaspoon) of salt.

Combine wet ingredients: In another bowl, whisk 1/4 cup unsweetened applesauce, 1/4 cup plain nonfat Greek yogurt, 1 large egg white (or a whole egg for a slightly richer cup), 2 tablespoons maple syrup, 1 teaspoon vanilla extract, and 1/4 cup unsweetened almond milk.

Stir together: Pour the wet ingredients into the dry. Stir until just combined. The batter will be thick but scoopable.

Portion: Divide evenly among 6 muffin cups. If using mini dark chocolate chips, sprinkle a few on top of each cup—about 1/2 teaspoon per cup—to keep calories in check.

Bake: Place on the center rack and bake for 15–18 minutes. They’re done when set on top and a toothpick comes out with a few moist crumbs.

Cool: Let them rest in the tin for 5 minutes, then move to a wire rack. They firm up as they cool and taste even better once the cocoa settles.

Serve: Enjoy warm or at room temperature. For an extra treat, add a dollop of yogurt on top or a few raspberries.