Preheat your oven to 350°F (180°C) and line a 12-cup muffin pan with 10 paper liners. While your oven is warming up, get ready for the magic to begin!

In a medium-sized bowl, whisk together the unsweetened applesauce, honey, eggs, olive oil, and vanilla extract.

Stir until everything is smooth and fully combined. This mixture is what makes your muffins moist and irresistibly soft.

Next, in another bowl, mix together the whole wheat flour, all-purpose flour, cinnamon, baking powder, salt, baking soda, and rolled oats.

Give the mixture a thorough stir until all the ingredients are seamlessly combined. The oats will add that perfect, hearty texture.

Carefully fold the wet mixture into the dry ingredients, taking care not to overmix. Don’t overdo it! Just mix until everything is mostly combined, leaving a few lumps, that’s perfectly fine! A lighter touch means fluffier muffins.

Scoop the batter into your muffin cups, filling each about three-quarters full. Don’t worry about making them even, it’s all part of that homemade charm.

Slide the muffin tin into the oven and bake for 18 to 22 minutes, or until golden and set. The kitchen will smell amazing!

To check if they’re done, insert a toothpick into the center. If it comes out clean, the muffins are good to go.

Let the muffins cool in the pan for 10 minutes, then carefully transfer them to a wire rack to finish cooling. But if you’re like me, you might just sneak a warm muffin straight from the rack!