Grease a 12-cup muffin pan or line it with paper liners.
In a large mixing bowl, combine the oats, sugar, baking powder, cinnamon, salt, and nutmeg.
In a second mixing bowl, whisk together the applesauce, yogurt, milk, oil, vanilla, and eggs.
Pour the wet ingredients onto the dry, and add the apples.
Fold gently to combine.
Spoon the mixture into the prepared muffin pan.
Bake for 25 minutes or until golden.
To freeze, store the baked and cooled cakes in an airtight container in the freezer. Thaw completely overnight and reheat in the microwave or hot oven.Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.Nutritional values are approximate and based on 1 oat cake.