Applesauce Oatmeal Muffins

Preheat the oven to 350 degrees F. Lightly grease 10 wells in a standard 12-cup muffin tin with nonstick spray or line with paper liners.

In a large bowl, mix together the unsweetened applesauce (0.75 cup), maple syrup (0.67 cup), eggs (2 flax), coconut oil (0.33 cup), and pure vanilla extract (1.5 teaspoons). In a separate bowl, whisk together the white wheat flour (1.5 cups), baking powder (0.25 teaspoon), baking soda (0.5 teaspoon), ground cinnamon (2 teaspoons), allspice (0.5 teaspoon), nutmeg (0.25 teaspoon), and kosher salt (0.5 teaspoon).

Add the flour mixture to the bowl with the wet ingredients and stir just until combined. The batter will be a little lumpy. Gently stir in the rolled oats (0.5 cup) and any other desired mix-ins (like chopped walnuts, raisins, dried cranberries, or blueberries).

Divide evenly among the muffin cups, filling each almost to the top. Sprinkle the tops with turbinado sugar (1.5 tablespoons), if desired. Bake for 18 to 22 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and place the muffin tin on a wire rack to cool for 10 minutes, then gently remove the muffins from the pan and let them cool completely on the wire rack. Start 20m timer