– 1 ¼ cups whole wheat flour – 1 ¼ cups old-fashioned oat – 1 teaspoon baking powder – ½ teaspoon baking soda – ¼ teaspoon salt – ½ teaspoon cinnamon – ¼ teaspoon cardamom – ⅛ teaspoon ginger – 1 cup unsweetened applesauce – ½ cup light coconut milk with the juice of half a lemon (or low fat buttermilk) – ½ cup packed muscovado sugar (or brown sugar) – 2 tablespoons melted coconut oil (or vegetable/canola oil) – 1 large egg, lightly beaten – ½ teaspoon vanilla extract – 2 small Gala apples, chopped into small piece – turbinado (raw) sugar and nutmeg, for sprinkling on top
Start with a 375-degree oven. Line a 12-cup muffin tin with wrappers or nonstick cooking spray. I didn't need either because my non-stick muffin tin works well.
Mix flour, oats, baking powder, baking soda, salt, cinnamon, cardamom, and ginger in a large bowl. Mix applesauce, buttermilk, sugar, oil, egg, and vanilla in a medium bowl.
Make a well in the dry ingredients and add the applesauce mixture. Mix until it's just wet. Toss in the apple pieces. Put ⅔ of the way full of muffins into each cup.
Mix raw sugar and nutmeg together and sprinkle it on top of the muffins. 16 to 18 minutes in the oven. These muffins go bad faster than regular muffins because they have fresh fruit in them.
Put them in the fridge if you don't plan to eat them in the next day or two, or put them in the freezer to keep them for longer.