2 cups unbleached all-purpose flour
1 cup quick-cooking oats
2 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 cup low-fat buttermilk
3/4 cup unsweetened applesauce
1/2 cup pure maple syrup
1/2 cup packed golden brown sugar
1/4 cup vegetable oil
1 large egg
2 tsp. vanilla extract

Preheat oven to 400°F. Line twelve (3.8 ounce) muffin cups with paper liners.

Combine first 6 ingredients in large bowl and stir to blend. Whisk buttermilk, applesauce, maple syrup, brown sugar, vegetable oil, egg and vanilla in medium bowl until well blended. Add to dry ingredients and stir just to incorporate (do not over-mix).

Divide batter equally among muffin cups (batter will reach top of cups).

Bake at 400°F until muffin tops are golden brown and tester inserted into center of muffins comes out clean, about 28 minutes. Transfer to rack and allow to cool.

Makes 12 muffins.