These muffins are naturally sweetened and have the most incredible soft, tender texture.
Ingredients
Paper muffin liners or cooking spray
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup plus 2 tablespoons rolled oats, divided
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon baking soda
2 large eggs
1 cup unsweetened applesauce
1/3 cup canola or vegetable oil
1/2 cup maple syrup
1/4 cup dairy or unsweetened non-dairy milk
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
Instructions
Arrange a rack in the middle of the oven and heat the oven to 375ºF. Line a standard 12-well muffin tin with paper liners or coat with cooking spray.
Place 1 cup all-purpose flour, 1 cup whole wheat flour, 1/2 cup of the rolled oats, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cardamom, and 1/2 teaspoon baking soda in a medium bowl and whisk to combine.
Place 2 large eggs, 1 cup unsweetened applesauce, 1/3 cup canola or vegetable oil, 1/2 cup maple syrup, 1/4 cup milk, 2 teaspoons vanilla extract, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine. Add the flour mixture and fold with a flexible spatula until no streaks of dry flour are left.
Divide the batter evenly among the muffin wells (about 1/3 cup per well), they will be about 3/4 full. Sprinkle with the remaining 2 tablespoons rolled oats (about 1/2 teaspoon per muffin).
Bake until golden brown on top and a tester inserted into the center of a muffin comes out clean, 18 to 22 minutes. Let cool for 5 minutes in the tin. If not using paper liners, run a thin knife around each muffin to loosen. Transfer the muffins to a wire rack and let cool for at least 15 minutes before serving.
