In a blender, combine the oats, chia seeds, baking powder, and salt. Blend on high until finely ground.
Transfer to a bowl, add the applesauce and nondairy milk, and mix to form a sticky dough.
Place the dough in a greased ramekin and smooth out the top.
Microwave for 2 minutes on high.
Let it cool for about 1-2 minutes before removing from the ramekin.
Slice in half, toast, and enjoy with toppings of choice.
Video
Notes
TO STORE. Because this English muffin recipe takes a few minutes, I often make them fresh. But they keep well in the refrigerator for almost a week.TO FREEZE. If you wish to enjoy muffins longer, freeze them in freezer-safe containers/bags for up to three months.TO REHEAT. Toast the muffins in a toaster, oven, or pan until heated through and crispy.