Applesauce muffins. Moist and flavourful whole wheat muffins.

 

2 cups whole wheat flour

2/3 cup whole rolled oats (I used quick)

1 tsp cinnamon

3/4 tsp baking soda

1 tsp baking powder

1 1/3 cups unsweetened applesauce, at room temperature

2 large eggs, at room temperature

1/3 cup coconut oil, melted (or vegetable oil or melted butter)

1/3 cup pure maple sugar, (at room temperature)

1/3 cup milk (diary or nondairy)

1 tsp vanilla

Possible add ins

3/4 cup raisins, or dried cranberries

1 1/2 cups peeled and chopped apples (I add the apples)

3/4 cup chocolate chips

Preheat the oven to 425°F. Spray or use muffin liners for a 12-count muffin pan.

Whisk the flour, oats, cinnamon, baking soda, baking powder, and salt together in a large bowl until combined. Set aside. In a medium bowl, whisk the applesauce, eggs, oil, maple syrup, milk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add your choice of add in. Fold everything together gently until combined and no flour pockets remain.

Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425°F and then, keeping the muffins in the oven, reduce the temperature to 350°F. Bake for an additional 15-16 minutes or until a toothpick inserted in the centre comes out clean. The total time these muffins take in the oven is about 20-21 minutes, give or take. 

Allow the muffins to cook for 5 minutes in the muffin pan and then transfer to a cooling rack to continue cooling.