Ingredients

  • 1 ¼ cups whole wheat flour
  • 1 ¼ cups old-fashioned oats
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon cardamom
  • ⅛ teaspoon Certified SC ginger
  • 1 cup unsweetened applesauce
  • ½ cup Certified SC buttermilk with the juice of half a lemon
  • ½ cup packed brown sugar
  • 2 tablespoons melted vegetable/canola oil
  • 1 large egg, lightly beaten
  • ½ teaspoon vanilla extract
  • 2 small Certified SC 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 ⅔ to ¾ full.
  7. Sprinkle raw sugar and a light dusting of nutmeg on top of the muffins.
  8. Bake for 16-18 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.