1 1/3 cups whole wheat pastry flour
3/4 cups rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon salt
1 heaping cup unsweetened natural applesauce
1 teaspoon olive oil
1/4 cup brown sugar
1 egg, slightly beaten
1/2 cup unsweetened vanilla almond milk
1 1/4 cup blueberries
1/2 cup chopped walnuts
3 tablespoons oats
1/4 cup chopped walnuts
1 tablespoons whole wheat pastry flour
1 tablespoon butter, melted
1/4 teaspoon cinnamon
Preheat oven to 375 degrees F. Line 12-cup muffin tin with liners and coat the inside of them with cooking spray
In a large bowl combine flour, oats, baking powder, baking soda, cinnamon and salt; set aside.
In a medium bowl combine applesauce, oil, brown sugar, egg, and almond milk. Add flour mixture and stir until just combined. Don't overmix! The batter will be slightly lumpy, and that's okay! Gently fold in the walnuts and blueberries.
To make the topping: In a small bowl combine oats, walnuts, flour, butter, and cinnamon.
Sprinkle 1 heaping teaspoon over each muffin. Bake muffins for 15-19 minutes or until toothpick inserted into center comes out clean or with a few crumbs attached.