Ingredients

• 0.33 cups pecans , or more to taste
• 0.75 cups applesauce
• 0.5 cups vegetable oil
• 0.5 cups real maple syrup
• 0.25 cups packed brown sugar
• 1 egg
• 0.5 cups whole wheat flour
• 0.5 cups all-purpose flour
• 1 teaspoon baking powder
• 0.25 teaspoons baking soda
• 0.25 teaspoons salt
• 1.5 cups rolled oats
• 0.5 cups dried cranberries

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. 2 Spread pecans on a baking sheet and place in the oven as it preheats. Watch carefully and cook pecans until lightly toasted and fragrant, stirring occasionally, 7 to 10 minutes. Remove, and chop when cool enough to handle.
3. 3 Meanwhile, combine applesauce, vegetable oil, maple syrup, brown sugar, and egg in a large bowl; mix until thoroughly combined.
4. 4 Mix together whole wheat flour, all-purpose flour, baking powder, baking soda, and salt in a separate bowl. Add applesauce mixture to the flour mixture, stirring until just moistened. Fold in oats, cranberries, and chopped pecans. Spoon batter into the prepared muffin cups.
5. 5 Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins for 5 minutes. Serve warm or transfer to a wire rack to cool completely.

Nutrition per serving