1 3/4 cups all purpose unbleached flour
1 c oats* (quick cook or old fashioned)
1/4 t salt
1 t cinnamon
1 1/2 t baking powder
1/4 c honey
2/3 c coconut oil, melted
2 eggs
1/3 c nonfat, plain Greek yogurt
1 c unsweetened applesauce
1/2 t vanilla extract
Preheat oven to 425°. Line regular 12 muffin pan with cupcake liners and set aside.
In a medium bowl, whisk together flour, oats, salt, cinnamon, and baking powder. Set aside.
In a separate bowl, whisk honey and oil by hand. Add in eggs one at a time and mix well. Whisk in yogurt, applesauce and vanilla until well incorporated. Add dry ingredients to wet ingredients and stir to combine. Do not over mix.
Divide batter evenly between cupcake liners. Bake at 425 for 3 minutes, then reduce heat to 325 and bake for an additional 15 minutes. The muffins are done when a toothpick comes out clean. Cool on wire rack in pan 10 minutes, then remove from pan. Store tightly covered at room temperature for up to 4 days.
* I used Coach's Oatmeal in this recipe. They give a chewy texture and lots of fiber.
Chef's Note: Although not particularly low in calories at 248 per muffin, these are wonderful! So moist and very light.
