Prepare muffin tins by spraying with a nonstick spray or lining with paper liners
In a mixing bowl, combine oats flour, sugar, baking powder, baking soda, cinnamon and salt
1 ¾ cups flour, 1 cup oats, ½ cup sugar, 1 ½ teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon baking soda, ¼ teaspoon salt
In a separate bowl mix milk, egg, oil and vanilla together
1 egg, ½ cup milk, ¼ cup oil, 1 teaspoon vanilla
Add to flour mixture along with applesauce. Mix just until the flour is mixed in
1 cup applesauce
Scoop batter into prepared muffin tin
Top with a sprinkle of oats
1 tablespoon oats
Bake in preheated 375F for 18-20 minutes until muffins are cooked through
Cool muffins in pan for 3-5 minutes. Then remove from muffin tin and cool on a baking rack
Muffins may be eaten warm or fully cooled
Notes
Use fresh baking powder - baking powder can lose its effectiveness and if old, your muffins might not rise properly.
Fully preheat your oven - I use a separate oven thermometer in my oven to make certain my oven has reached the proper temperature. My preheat light often turns off before the oven has reached full temperature so I always give it extra time.
Do not overmix batter. Just stir until everything is mixed in. Over stirring can cause tough muffins.
Use an ice cream scoop for evenly sized muffins. Plus it makes putting the batter in the tins easy peasy!
Use a toothpick to determine if the muffins are cooked through. If there are just a few crumbs, the muffins are done.
Store cool muffins in an airtight container at room temperature for 4-5 days
For step by step photos, see post above this recipe