Use a food processor to grind up the oats into oat flour. Then pour the oat flour out into a large bowl and add the apple pie spice, baking soda and salt to it. Whisk it all together and set it aside.

In a seperate, large bowl, whisk together the eggs, applesauce, milk, maple syrup, butter and vanilla extract until well combined.

Add the dry ingredients to the wet and use a rubber spatula to fold it all together until just combined. Then fold in the shredded apple. The mix will seem quite wet. I let it sit while the oven heats.

Preheat the oven to 375°F. Line a standard size 12 count muffin tin with cupcake liners or grease them well. Fill the tins to the top with the muffin batter. Then, sprinkle a good pinch of turbinado sugar over each one.

Bake 15-18 minutes, until a toothpick inserted comes out clean. Let them cool in the pan for 5 or so minutes, before popping them out and letting them cool on wire racks.

Store in an airtight container for up to 4 days and enjoy!