Combine the dry ingredients, stir in the "add-in" ingredients to the dry mixture, combine the wet ingredients in a separate bowl. Stir the wet ingredients into the dry. Fill muffin tins and bake at 350 for 30 - 40 minutes.
The original recipe called for 2 cups multi-grain flour. I decreased the flour by 1/2 cup and used 1/2 cup quick cooking oats simply because I am always looking for a way to decrease the gluten load and increase fiber. (I'm not afraid of gluten. I am afraid of a lifetime of exposure to processed foods/ingredients - and the other crap that "travels" with gluten.) I threw in the grape-nuts cereal to increase the fiber, too. It's an extra. Don't buy a box just to make these muffins.
You can change these muffins around for what you have on hand. Use 1/2 cup dried raisins instead of cranberries, 2/3 cup oil instead of 2/3 cup applesauce. Add 1/4 cup hemp seeds and/or use flax seeds. Increase or decrease the cinnamon.
Wrap them individually in plastic, put them in a ziplock baggie and freeze. 15 healthy homemade breakfasts for one cooking event is a good trade in terms of time and mental energy.
(The nutritional data counts flax seeds instead of chia seeds because the app didn't know what chia seeds were.)