If you want a moist muffin, my Applesauce Muffins recipe results in muffins that are soft, sweet, and exactly what you're looking for.
Preheat the oven to 350°F (180°C) and line a 12-cup muffin pan with 10 paper liners. Set aside.
In a medium bowl, whisk together applesauce, honey, eggs, oil, and vanilla.
In a separate medium bowl, mix together the whole wheat flour, all-purpose flour, cinnamon, baking powder, salt, baking soda, and oats.
Mix the wet and dry ingredients together until moistened and only a few lumps remain.
Fill the 10 prepared muffin cups evenly and bake for 18-22 minutes until a skewer inserted into the center comes out clean.
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.