1 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup steel cut oats
1/4 cup maple syrup
1/2 cup turbinado sugar
1 cup unsweetened applesauce
3/4 teaspoon fresh grated ginger
3/4 cup blueberries (fresh or frozen)
3/4 cup pear, diced (we also tried rhubarb once, and it complimented very well)
1. Preheat oven to 350 degrees F. Line a muffin tin with paper cups. Mix flour, baking powder, soda, salt, cinnamon, and oats in a large mixing bowl.
2. Combine syrup, sugar, applesauce and ginger in a separate bowl. Combine the two mixtures, then add blueberries and pear.
3. They don't rise a whole lot, so when you spoon them into the muffin cups be very generous! Top with oats and bake for 24-26 minutes (toothpick should come out clean).
If you are trying to stay away from gluten here is a link to a gluten-free flour substitute featured on my blog. I use it in all of my baking and everything turns out perfectly: http://sketch-freeveganeating.blogspot.com/p/substitutes.html 
Source of recipe: I found this recipe on a vegan blog called happyherbivore.com. I added pears and used finely chopped fresh ginger instead of dried. To make them gluten-free we replaced the pastry flour with a blend of rice, oat and buckwheat flour. I couldn't believe how moist and soft these muffins turned out considering there is no oil or eggs. You could also make a banana nut version by replacing half the applesauce with mashed banana. Yummers!