The result was a dozen gloriously moist and perfectly sweet muffins. To be honest, I couldn’t believe a recipe that was literally thrown together in under 30 minutes, from inception to final product, actually resulted in the most divine one-bowl muffins ever. The next morning, my family devoured every last crumb of the dozen “accident” muffins. I call that recipe success!
In a large bowl, whisk together the melted butter, applesauce, honey, egg, and spices.
In a food processor*, pulse the oats for 40-60 seconds, until they are ground into a grainy, flour-like consistency. Add the oats to the liquid ingredients, along with the whole wheat flour, baking powder, baking soda, and salt. Fold the ingredients together until combined.
Grease a muffin pan, or line a muffin pan with muffin liners. Scoop the muffin batter into the muffin pan (I use an ice cream scooper). Bake for 20-22 minutes, until the muffins are cooked through. When the muffins are done baking, they won't feel squishy when the tops are touched, rather the tops should feel "springy" and firm. I know, that's a bit of a crazy description. Allow the muffins to cool for about 5-10 minutes before serving. Leftover muffins freeze very well for a quick and easy breakfast (learn more).