Servings: 12

1 c whole wheat flour 1 c whole wheat flour
1 c quick cooking oatmeal 1 c quick cooking oatmeal
1 Tbsp baking powder 1 Tbsp baking powder
1½ tsp cinnamon 1½ tsp cinnamon
1 egg 1 egg
¾ c milk ¾ c milk
¼ c coconut oil ¼ c coconut oil
⅓ c sugar ⅓ c sugar
½-⅓ c un-sweetened applesauce (or 1 med apple) ½-⅓ c un-sweetened applesauce (or 1 med apple)
1 c+ blueberries (or cranberries) 1 c+ blueberries (or cranberries)
½ c chopped pecans ½ c chopped pecans

Preheat oven to 375°.
In a large bowl mix together: flour, oatmeal, baking powder and cinnamon.
In another bowl mix together: egg, milk, coconut oil, sugar, applesauce, blueberries, and pecans.
Fold liquid mixture into dry mixture, just till moisten. Fill non-stick muffin tins ¾ full.
Bake 15 to 20 min.