|Applesauce||1⁄4 Cup (4 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Rolled oats||1⁄3 Cup (5.33 tbs)|
|Baking powder||1 Tablespoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Shredded low fat cheddar cheese||1⁄2 Cup (8 tbs)|
|Chopped parsley/4 teaspoon dried parsley flakes||1⁄4 Cup (4 tbs) (fresh)|
|Imitation bacon bits||2 Tablespoon|
Preheat oven to 375°F. Evenly coat 12 (3-inch) muffin cups with cooking spray.
In large bowl, beat together eggs and applesauce until blended. Add flour, rolled oats, baking powder, salt, cinnamon, and pepper. Beat until well combined. Stir in cheese, parsley, and bacon bits. Divide batter evenly among the 12 cups.
Bake until lightly browned and top springs back when lightly touched with finger, about 15 to 20 minutes. Cool in pan 5 minutes. Remove from pan and cool on wire rack