turbinado (raw) sugar and nutmeg, for sprinkling on top
Preheat oven to 375 degrees.
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.
In a large bowl, combine flour, oats, baking powder, baking soda, salt, cinnamon, cardamom and ginger.
In a medium bowl combine applesauce, buttermilk, sugar, oil, egg and vanilla extract.
Make a well in the dry ingredients and pour in your applesauce mixture. Stir until just moist.
Fold in the chopped apples. Fill muffin cups 2/3 to 3/4 full.
Sprinkle raw sugar and a light dusting of nutmeg on top of the muffins.
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.
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