Ingredients:

  • 1.5 cups (135g) Old-fashioned rolled oats
  • 1 cup (125g) Whole wheat flour
  • 1 tsp Baking powder
  • 0.5 tsp Baking soda
  • 1.5 tsp Ground cinnamon
  • 0.25 tsp Ground nutmeg
  • 0.5 tsp Sea salt
  • 1.5 cups (360g) Unsweetened applesauce
  • 0.5 cup (120ml) Pure maple syrup
  • 1 large Egg
  • 2 tbsp Melted coconut oil
  • 1 tsp Pure vanilla extract
  • 0.5 cup Chopped walnuts or dark chocolate chips (optional add-in)

Instructions:

  1. Preheat your oven to 400°F (200°C). Grease a 12-cup standard muffin tin or line with paper liners.
  2. In a large mixing bowl, whisk together the oats, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and sea salt.
  3. In a separate bowl, whisk together the unsweetened applesauce, maple syrup, egg, melted coconut oil, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Use a silicone spatula to gently fold the mixture until just combined. Do not overmix.
  5. Allow the batter to rest for 5–10 minutes to let the oats hydrate for a better rise.
  6. Divide the batter evenly among the 12 muffin cups, filling them nearly to the top.
  7. Bake for 5 minutes at 400°F. Without opening the oven door, reduce the heat to 350°F (175°C) and bake for an additional 12–15 minutes until a toothpick comes out clean.
  8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire cooling rack.