Ingredients

• 2 cups (260g) whole wheat flour (spooned & leveled)
• 2/3 cup (57g) old-fashioned whole rolled oats
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 and 1/3 cups (320g) unsweetened applesauce, at room temperature*
• 2 large eggs, at room temperature
• 1/3 cup (70g) coconut oil, melted (or vegetable oil or melted butter)
• 1/3 cup (80ml) pure maple syrup, at room temperature
• 1/3 cup (80ml) milk (dairy or nondairy), at room temperature
• 1 teaspoon pure vanilla extract
• 3/4 cup (110g) raisins*
• optional: 3 Tablespoons oats and/or 1 Tablespoon coarse sugar for sprinkling

Instructions

1. Preheat the oven to 425F (218C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. If using cupcake liners, spray the liners because when warm, these muffins stick.
2. Whisk the flour, oats, cinnamon, baking soda, baking powder, and salt together in a large bowl until combined. Set aside. In a medium bowl, whisk the applesauce, eggs, oil, maple syrup, milk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the raisins. Fold everything together gently just until combined and no flour pockets remain.
3. Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coarse sugar, if desired. Bake for 5 minutes at 425F and then, keeping the muffins in the oven, reduce the oven temperature to 350F (177C). Bake for an additional 15-16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-21 minutes, give or take. (For mini muffins, bake for 11-13 minutes at 350F (177C) the whole time.)
4. Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a cooling rack to continue cooling or enjoy warm.
5. Muffins stay fresh covered at room temperature for a few days, or in the refrigerator for up to 1 week.