Servings: 8 (2 muffins/serving)

2 apples, cut in half and cored 2 apples, cut in half and cored
2 pears, halved and cored 2 pears, halved and cored
3 cups rolled oats 3 cups rolled oats
¾ cup walnuts (original called for toasted pecans) ¾ cup walnuts (original called for toasted pecans)
1½ teaspoon baking powder 1½ teaspoon baking powder
1 teaspoon salt 1 teaspoon salt
1 bag, 10 Oz, frozen raspberries 1 bag, 10 Oz, frozen raspberries
1, 5.3oz container vanilla yogurt (I used non dairy) 1, 5.3oz container vanilla yogurt (I used non dairy)
¾ cup milk (I use soy) ¾ cup milk (I use soy)
2 flax eggs, 2 Tablespoons flax meal + 6 Tablespoons water (original called for 2 eggs plus 1 egg yolk) 2 flax eggs, 2 Tablespoons flax meal + 6 Tablespoons water (original called for 2 eggs plus 1 egg yolk)
½ cup maple syrup (could be sweeter,  maybe ⅔ next time?) ½ cup maple syrup (could be sweeter,  maybe ⅔ next time?)
1 Tablespoon vanilla 1 Tablespoon vanilla
2  teaspoon cinnamon (could use more, 3 next time?) 2  teaspoon cinnamon (could use more, 3 next time?)
 

Oven at 375
Prep 9x13 pan (parchment) or muffin tin
I used LARGE  liners in 2 8-muffin tins
Cut 1 Apple half and 1 pear half into 8 slices each (16 total), set aside, to put on top of each muffin or serving before baking.
Grate remaining apples and pears into large bowl. Add oats, nuts, baking powder, salt and raspberries(I added cinnamon here too).
In another bowl whisk together milk, yogurt, maple syrup, vanilla. Stir wet into dry.
Transfer to prepped pan or muffin tins. Top with reserved slices. Sprinkle with additional cinnamon. Bake 60 for large pan, 40 for muffins.
Freezes really well.