adapted from the recipe by Ellie Krieger
3/4 cup packed brown sugar
1/4 cup canola oil
2 large eggs
1 cup applesauce
1 tsp. vanilla
3/4 cup buttermilk
1/2 tsp. cinnamon
1-3/4 cup all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 Golden Delicious Apple, peeled, cored and cut into 1/4" pieces (you could use any good baking apple; I used a Fuji apple since that is what I had)
Preheat oven to 400 degrees F. Coat a 12-capacity muffin pan with cooking spray.
In a medium bowl, whisk together the all-purpose and whole-wheat flour, baking soda, salt, and cinnamon.
In a large bowl, whisk the remaining 3/4 cup sugar and oil until combined. Add the eggs, 1 at a time, whisking well after each addition. Whisk in the applesauce and vanilla.
Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined. Gently stir in the apple chunks.
Pour the batter into the prepared muffin pan and sprinkle with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.