½cupapple(chopped, fresh or dehydrated apple chips)
½cupbear naked vanilla almond granola(optional, or use your favorite brand)
Preheat your oven to 375 degrees F (190 degrees C) and either line your standard size muffin pan(s) with paper liners, or spray with non-stick cooking spray.
In a large bowl, combine the wet batter ingredients: egg, vanilla extract, coconut oil, low-fat buttermilk, applesauce and sugar. Add the salt, baking powder, baking soda and ground cinnamon and combine thoroughly.
Add the whole wheat flour and stir to combine, then add in the old fashioned oats. Stir in the oats, then fold in the chopped apples (or dehydrated apple chips).
Portion batter into each of your prepared muffin cups, filling about ⅔ full. Sprinkle tops of muffins with granola, then bake on the middle oven rack at 375 degrees F (190 degrees C) for 15-18 minutes, or until an inserted toothpick comes out clean.
Remove muffins from the oven and allow to cool in the muffin pan for 3-5 minutes, then transfer to a wire cooling rack to cool completely.