Apple Oat Greek Yogurt Muffins

1.5 serving apple, peeled, small
.5 cup, packed Raisins
.5 cup, chopped Pecans
1 large Egg, fresh, whole, raw
1 cup Quaker Oats Old-Fashioned Rolled Oats
.5 cup Applesauce, unsweetened
1.5 tsp Baking Powder
.5 tsp Baking Soda
.25 cup, packed Brown Sugar
1 tsp Cinnamon, ground
1 dash Salt
1 tsp Vanilla Extract
1 cup King Arthur whole what pastry flour (30 g)

I wanted to use walnuts, but only had pecans. You can omit nuts altogether, as original recipe did not call for nuts. Also, you can substitute with dried cranberries.

Preheat oven to 350 and prepare muffin tin by spraying with cooking spray.
Combine flour, oats, baking powser, baking soda, cinnamon and salt. Set aside.
In a seperate bowl, lightly beat the egg, whisk in the yogurt, applesauce, brown sugar, vanilla and grated apple, stirring until well combined.
Add the wet ingredients to the dry, mixing gently until just combined. Fold in raisins and nuts.
Divide batter into 12 cups, filling almost to the top.
Bake 20-22 minutes, or until top is firm to the touch and toothpick inserted into the center comes out clean. Allow the muffins to cool in pan for -10 minutes before transferring to a wire rack to cool. Store in airtight container for up to 5 days, or freeze.

Serving Size: Makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user POUNDPUPPIES.