Step 1

Preheat oven to 375 degrees.

Step 2

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.

Step 3

In a large bowl, combine flour, oats, baking powder, baking soda, salt, cinnamon, cardamom and ginger.

Step 4

In a medium bowl combine applesauce, buttermilk, sugar, oil, egg and vanilla extract.

Step 5

Make a well in the dry ingredients and pour in your applesauce mixture. Stir until just moist.

Step 6

Fold in the chopped apples. Fill muffin cups 2/3 to 3/4 full.

Step 7

Sprinkle raw sugar and a light dusting of nutmeg on top of the muffins.

Step 8

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.