In my endless quest to amass a repertoire of healthy kid-friendly portable snacks, I stumbled upon this Healthy Applesauce Oat Muffin recipe on Mel's Kitchen Cafe. These muffins have turned into a huge hit at my house. They are perfect for a little breakfast snack or sweet snack any time of day. I now make the quadruple recipe because I am all about baking and freezing in bulk. Since they are whole grain they freeze and defrost very nicely.
I have modified the original recipe quite a bit. The first time I made it, I followed the recipe. They came out much too wet (little puddles under the cupcake liners) and excessively sweet, although still entirely edible. I imagine that what kind of applesauce you use, and how thick (versus watery) it is will affect how much applesauce it is appropriate to use. I use Trader Joe's organic unsweetened applesauce and found that decreasing it by a quarter worked well. I also cut the sugar by half (still plenty sweet!) and found that I could decrease the fat by a quarter. I also tend to be generous with the cinnamon and vanilla, with no ill effects. In addition, I let the batter sit for a bit after mixing to make sure the whole grains have plenty of time to absorb the liquid. I'm not sure this is strictly necessary, but I find this to be a good policy in general when dealing with whole grains (I do this with my whole grain pancakes).