Chocolate Oat Muffins

Combine the oats and milk in a bowl and leave to soak for an hour. This softens the oats properly and prevents them turning to concrete in your mouth.

Heat your oven to 200°C and grease a 12-hole muffin tin rather thoroughly.

Stir the apple sauce and beaten egg whites into the soaked oat mixture until well combined.

In a separate bowl, whisk together the flour, sugar, baking powder, bicarbonate of soda, cocoa powder, and salt.

Add the wet ingredients to the dry and fold together until just combined. Don't overwork it — lumpy batter makes tender muffins. (The mixture should look rather rough and shaggy, not smooth)

Fold in the chocolate chips with minimal stirring.

Divide the mixture between the muffin holes, filling each about two-thirds full.

Bake for 20-25 minutes until a skewer inserted into the centre comes out with just a few moist crumbs clinging to it.

Cool in the tin for 5 minutes before turning out onto a wire rack. Serve warm or at room temperature.