1 1/2cupswhole wheat, all-purpose, or gluten-free flour
3/4cupquick-cooking rolled oatsor 1/2 cup more flour
1tspbaking powder
1/2tspbaking soda
1/2tspfine salt
1/2tspground cinnamon
1/2cupunsweetened applesauce
1/2cupGreek yogurt, preferably full-fat or 2%see notes for vegan sub
2large eggsor 2 Tbsp ground flax mixed with 5 Tbsp water
1/3cupavocado or vegetable oil
2/3cupmaple syrup
2tspvanilla extract
1tsporange zest
1Tbsporange juice
1 to 2Tbspcoarse sugar
Instructions
Preheat oven to 400 degrees. Place paper cupcake liners into the muffin tin or grease muffin cups with oil.
Coarsely chop fresh cranberries using a food process (pulse several times until chopped but not blended) or using a knife. Set aside.
In a medium bowl, whisk flour, oats, baking powder, baking soda, salt, and cinnamon until blended.
In a large bowl, whisk remaining ingredients, except for the coarse sugar, until combined. Add dry ingredients and mix with a large spoon or spatula. Mix in fresh cranberries.
Use a large cookie scoop or 1/4-cup measuring cup to fill muffin tin. Sprinkle coarse sugar or each muffin. Bake until lightly golden brown, 15 minutes
Cool completely before enjoying. Store muffin at room temperature for 1 to 2 days then refrigerate for up to 5 days. Freeze muffins, well wrapped, for up to a month.