How much maple syrup did you use and did you alter any other wet ingredients proportions? Thanks!

Thank you! I swear by a digital scale now (it's a game changer and I'm a newbie baker ;) .... so maybe it is my oven? I will try again. I just use a stainless-steel muffin tin. Hmmm. I will continue to futz because this recipe has great keeper potential for my family (tween twins are voracious! :) Thank you again for helping me to sleuth!

Glad you're enjoying them! My first tip is if you are not using a digital kitchen scale, use a digital scale. 9 times out of 10 if something isn't turning out quite right it's because cups are being used to measure and they aren't accurate enough for baking. You can easily end up with up to 30-50% more flour/bran than is intended when using them which would make a cake/muffin drier than it should be. If you are already using a digital scale, then it could be that your oven runs a little hot or your bakeware holds/conducts more heat than mine. If it's black/dark metal this is likely. Try reducing the oven temp by 10 to 20°F. Or just reduce the bake time by a few minutes. Hope that helps!

You can use any other dry sugar variety (white, cane, turbinado, brown etc) in place of the coconut sugar without affecting how the recipe works. If you use maple syrup it will probably need a bit of altering. Either less applesauce or milk to compensate. How much of either one would need reducing though, is hard to say without trying it.

So pleased you're enjoying them Jody!