Categories: autumn, muffins

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

Directions

1. Preheat oven to 375 degrees.

2. .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.

3. .In a large bowl, combine flour, oats, baking powder, baking soda, salt, cinnamon, cardamom and ginger.

4. .In a medium bowl combine applesauce, buttermilk, sugar, oil, egg and vanilla extract.

5. .Make a well in the dry ingredients and pour in your applesauce mixture. Stir until just moist.

6. .Fold in the chopped apples. Fill muffin cups 2/3 to 3/4 full.

7. .Sprinkle raw sugar and a light dusting of nutmeg on top of the muffins.

8. .Bake for 16-18 minutes.

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