Ingredients
1 ¼cupswhole wheat flour
1 ¼cupsold-fashioned oats
1tspbaking powder
½tspbaking soda
¼tspsalt
½tspcinnamon
¼tspcardamom
⅛tspginger
1cupunsweetened applesauce
½cup light coconut milk with the juice of half a lemonor low fat buttermilk
½cup packed muscovado sugaror brown sugar
2tbspmelted coconut oilor vegetable/canola oil
1egglarge, lightly beaten
½tspvanilla extract
2Gala applessmall, chopped into pieces
sugarturbinado (raw) for sprinkling on top
nutmeg
Preparation
Preheat oven to 375 degrees F.
Line a 12 cup muffin tin with muffin wrappers or spray with nonstick cooking spray.
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 ⅔ to ¾ full.
Sprinkle raw sugar and a light dusting of nutmeg on top of the muffins.
Bake for 16 to 18 minutes. Since these muffins contain fresh fruit, they will spoil more quickly than regular muffins. Try storing them in the refrigerator if you don’t intend to finish them within a day or two, or store them in the freezer for longer-term storage.
