Preparation Steps

• Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
• In a medium bowl, whisk together the whole wheat flour, ground oatmeal, and baking soda.
• In a separate bowl, whisk together the unsweetened applesauce, peanut butter, water, and egg until well combined.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
• Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
• Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
• While the cupcakes cool, prepare the frosting. In a small bowl, stir together the Greek yogurt and peanut butter until smooth.
• Once the cupcakes are completely cool, frost them with the peanut butter yogurt mixture. Serve immediately or store in an airtight container in the refrigerator.