Baked oatmeal "muffins"

This is one of the first low-GI recipes that I made. You can freeze these muffins as well. 

Note: I use wheat-free oats in mine. Some celiac, gluten intolerant & wheat intolerant people can tolerate small amounts of oats, so please be careful when buying oats.

Baked oatmeal "muffins"

Ingredients

• 2 1/2 cups old fashioned rolled oats 
• 1 cup plain fat-free greek yogurt (For dairy-free, replace this by applesauce. If so, the batter may be a bit runnier.)
• 2 eggs
• 1/2 cup honey
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon lemon juice
• topping of choice: berries, apples and cinnamon, walnuts, etc. 

Directions

1. Preheat oven at 400 F.
2. If you want a smooth texture, similar to a muffin, place all the ingredients except the toppings in a blender or food processor and pulse until smooth. When done, pour in a bowl.
   
   For an "oatmeal"-like texture, mix all the dry ingredients in a bowl. Then incorporate the eggs, yogurt and honey, and mix until fully incorporated.
3. Save 1/2 cup of your topping. Add the rest of the topping to the batter and gently fold in. (Note: you can pick individual toppings for each muffin; if so just don't add them to the batter yet.)
4. Prepare a muffin tin with paper or silicone liners (silicone liners hold less batter than paper liners) or grease with cooking spray. Pour the batter in the tins. Divide the remaining 1/2 cup of toppings on top the muffins. Or, if you are making different flavors, this is where you would add them to the batter.
5. Bake for 20-25 minutes or until a toothpick comes out clean.