Delicious! If you can get your hands on some chunky applesauce, it's worth it.
2 cups whole wheat flour
2/3 cup old-fashioned whole rolled oats
1 Tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
3/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 and 1/3 cups unsweetened applesauce, room temp
2 large eggs, room temp
1/3 cup coconut oil or butter, melted
1/3 cup honey or pure maple syrup, room temp
1/3 cup milk (dairy or nondairy), room temp
1 teaspoon pure vanilla extract
3/4 cup mix-ins (raisins, dried cranberries, chopped pecans or walnuts, etc.)
optional: 3 Tablespoons chopped sliced almonds and/or 1 Tablespoon sugar for sprinkling
Preheat oven to 425°F. Spray muffin pan with nonstick spray or use cupcake liners. If using cupcake liners, spray the liners too.
Whisk the flour, oats, cinnamon, ginger, cardamom, baking soda, baking powder, and salt together in a large bowl until combined. Set aside. In a medium bowl, whisk the applesauce, eggs, oil, honey, milk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the mix-ins. Fold everything together gently just until combined and no flour pockets remain.
Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coarse sugar, if desired. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-21 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C) the whole time.)
Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling or enjoy warm.
Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.
Adapted from Sally's Baking Addiction
