German Chocolate Cake Baked Oatmeal Muffins

• 3 Tbsp. butter or coconut oil, melted
• 1/2 c. applesauce
• 1/4 c. brown sugar
• 2 Tbsp. maple syrup
• 1 tsp. vanilla
• 1/4 c. chocolate chips, melted
• 2 eggs
• 1/2 tsp. baking powder
• 2 Tbsp. cocoa powder (I used dark)
• 1/4 tsp. salt
• 1/4 c. flour (or 2 scoops of protein powder)
• 1 c. milk (can use dairy free)
• 2 c. old-fashioned or rolled oats

Coconut-Pecan Frosting

• 4 Tbsp. butter, softened
• 1/2 tsp. vanilla
• 1/4 c. powdered sugar
• 1 c. whipped topping (look for one without hydrogenated oil)
• 1/4 c. coconut flakes, chopped
• 1/4 c. pecans, chopped

• Preheat the oven to 350 degrees.
• In a large mixing bowl, whisk the butter/oil, applesauce, brown sugar, maple syrup, vanilla, and melted chocolate. Next, whisk in the eggs, baking powder, cocoa powder, salt, and flour. Carefully whisk in the milk. Then, fold in the oats. Next, pour into 12 lined muffin cups or a 9x13 greased baking dish. Use about 1/4 c. of batter in each muffin well. Bake for 30-35 minutes.
• In a medium mixing bowl, beat the butter until smooth. Next, beat in the vanilla, powdered sugar, and whipped topping. Fold-in the coconut flakes and pecans. Use a knife or offset spatula to spread over cooled muffins.
• Store leftovers in the fridge for 4-5 days.