Healthy Applesauce Muffins

These healthy applesauce muffins are fluffy, moist and delicious. They also have vegan, whole wheat and gluten-free options.

1 1/2 cups (188 grams) whole wheat flour or 1 1/2 cups (207 gram) Bob's Red Mill 1-to-1 Gluten-free Baking Flour for a gluten-free version
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon allspice
3/4 teaspoon baking soda
1/2 tsp baking powder
1/2 teaspoon salt
2 large eggs (50 grams each, out of shell) or 2 chia eggs for vegan
1/2 cup (120 ml) light olive oil or another type of oil
2/3 cup (166 gram) tightly packed coconut sugar - you can use 1/2 cup for a just hardly sweet version - you can also use brown sugar
1 cup + 2 1/2 tablespoons (280 gram) unsweetened applesauce
1 1/2 teaspoons vanilla extract
1/2 cup dried cranberries
3/4 cup (83 grams) chopped toasted pecans*
2 tablespoons granulated sugar or raw sugar
1/2 teaspoon ground cinnamon

Line a 12-cup muffin pan with muffin liners. Preheat the oven to 350 °F (175 °C).
In a medium bowl, mix together the dry ingredients (flour through salt).
In a separate medium bowl, whisk the eggs a little or prepare the flax eggs (mix 2 tablespoons ground chia seeds with 6 tablespoons water and let sit for a minute until goopy like an egg). Add the olive oil and sugar and mix. Then add the applesauce and vanilla extract.
Add the dry mix to the wet mix and stir just until combined. Stir in the add-ins.
Mix together the sugar and cinnamon in a small bowl and sprinkle 1/2 teaspoon of cinnamon sugar over each muffin.
Bake for 16-20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
Let the muffins cool in the pan for 10 minutes, and then turn it out onto a rack and let cool completely.
Store in an airtight container for up to 3 days at room temperature or refrigerate for up to 1 week.

To toast pecans, bake for 7-9 minutes at 350 °F (175 °C) until they smell fragrant. Let cool.