Ingredients
1 1/4 cups whole wheat flour
1 1/4 cups oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/8 teaspoon ginger
1 cup unsweetened applesauce
1/2 cup light coconut milk with the juice of half a lemon (or low fat buttermilk)
1/2 cup packed muscovado sugar (or brown sugar)
2 tablespoons melted coconut oil (or vegetable/canola oil)
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
2 small Gala apples, chopped into small pieces
turbinado (raw) sugar and nutmeg, for sprinkling on top
Preparation
Preheat oven to 375 degrees. Line a 12 cup muffin tin with muffin wrappers or spray with nonstick cooking spray. My non-stick muffin tin works so well I didn’t need either. In a large bowl, combine flour, oats, baking powder, baking soda, salt, cinnamon, cardamom and ginger. In a medium bowl combine applesauce, buttermilk, sugar, oil, egg and vanilla extract. Make a well in the dry ingredients and pour in your applesauce mixture. Stir until just moist. Fold in the chopped apples. Fill muffin cups 2/3 to 3/4 full. Sprinkle raw sugar and a light dusting of nutmeg on top of the muffins. Bake for 16-18 minutes.
