Quick Applesauce Cinnamon Oat Muffins

I used to make muffins all the time especially apple and cinnamon ones, but trying to find a recipe that called for less sugar without the texture of the muffin becoming too heavy was a bit tricky. This applies to the banana oat muffins, as the texture gets heavy rather than light and cakey... I've experimented with using honey instead of sugar but have never gotten the results I wanted. I don't have as much time on my hands to bake as I used to but want to give my wee fella some super scrumptious snacks or breakfast so muffins with oats are our thing. What other breakfast or homemade snack ideas do you make?

Anyhow, I found this recipe from Taste Of Home which turned out pretty good and was so easy to make that I managed to get it out of the oven before the the little one woke from his morning nap. I didn't make the topping though but I'm pretty sure it would have tasted amazing.

Applesauce Cinnamon Oat Muffins

Makes: 10 ServingsPrep: 15 min. Bake: 20 min. + cooling

INGREDIENTS
1-1/2 cups quick-cooking oats
1-1/4 cups all-purpose flour
1/2 cup packed brown sugar (I used stevia - sugar free)
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup unsweetened applesauce - I used two apples and boiled them with a little water then mashed it up - you can puree if you wish.
1/2 cup fat-free milk
3 tablespoons canola oil
1 egg white (I used a whole egg)

I also added half of an small apple, finely chopped and upped the amount of flour used.

TOPPING:
1/4 cup quick-cooking oats
1 tablespoon brown sugar
1/8 teaspoon ground cinnamon
1 tablespoon butter, melted

DIRECTIONS:
In a large bowl, combine the first seven ingredients. In another bowl, combine the applesauce, milk, oil and egg white. Stir into dry ingredients just until moistened. Fill muffin cups coated with cooking spray three-fourths full.

Combine topping ingredients; sprinkle over batter. Bake at 400°