Let sit at room temperature until the milk is absorbed into oats ½ -1hour.
In a large bowl combine flour, baking powder, baking soda, and sugar. Stir in oat/buttermilk mixture, applesauce and eggs, and mix well.
Add your fruit. I keep frozen berries on hand in my freezer. Blueberries work well, but if you have the mixed variety with larger berries (i.e. strawberries), cut them into smaller pieces. I find that using frozen fruit adds a bit more moisture into the muffins as the fruit thaws while baking.
Pour into muffin tins. Chef’s tip: use a large 1/3 cup ice cream scoop which is fast, and gives you consistent measurement.
Bake for 30 - 40minutes, until a toothpick inserted into the centre of the muffin comes out clean.
Notes
*if you don't happen to have any applesauce, try making a puree from canned peaches or other fruit, preferably unsweetened. I have also substituted with greek yoghurt with a little added milk and they turned out great. Greek yoghurt gives you a dose of protein.