Preheat oven to 350°F. Lightly coat a muffin pan with cooking spray or paper liners.
In a large bowl, mix together the applesauce, sugar, oil, ground flax seeds, and soymilk.
In a separate bowl, mix together the flour, baking soda, baking powder, cinnamon, and salt. Optional: Add pecans to the flour mixture. Next, add the applesauce mixture to the flour mixture. Stir until just combined.
Spoon batter into the prepared muffin pan, filling them about ⅔ full. Optional: Add a few raw oats to the top of each muffin for decoration.
Bake for approximately 20 to 25 minutes. Insert a tester into one of the muffins to see if it comes out clean. The edges of the top of the muffins should be golden brown.
Store muffins in an airtight container at room temperature for up to 3 days, in the fridge for up to 7 days, or in the freezer for up to 2 months.