Ingredients

The following ingredients have 12 Servings
  • ¼ cup old-fashioned oats
  • ¼ cup all-purpose flour
  • 2 tablespoons granulated natural cane sugar (evaporated cane juice)
  • 2 tablespoons unsalted butter, softened
  • ½ teaspoon cinnamon
  • 1 large egg
  • ¾ cup plain Greek yogurt, preferably 0% fat
  • 2/3 cup granulated natural cane sugar (evaporated cane juice)
  • 1/4 cup avocado oil or organic canola oil
  • ¼ cup apple juice, apple cider or water
  • 1 cup all-purpose flour
  • 3/4 cup whole-wheat flour, preferably white whole-wheat
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 1 large apple, peeled and finely diced

Instruction

  • Preheat oven to 375ºF. Coat a 12-well muffin tin with cooking spray or line with paper muffin liners.
  • Rub together oats, ¼ cup all-purpose flour, 2 tablespoons cane sugar, butter and ½ teaspoon cinnamon with clean fingertips in a small bowl until crumbly.
  • Whisk egg, yogurt, evaporated cane juice, oil and apple juice in a large bowl until smooth. Whisk 1 cup all-purpose flour, whole-wheat flour, baking powder, 1 teaspoon cinnamon, baking soda, nutmeg and salt in a medium bowl. Add the dry mixture to the wet mixture and stir to combine. Add the apple and stir to combine.
  • Divide the batter among the prepared muffin tin wells. Top with the streusel, dividing evenly. Transfer to the oven and bake until a toothpick inserted in the center comes out clean, 26 to 28 minutes. Let cool in the pan 10 minutes before removing the muffins from the muffin tin, and transferring to a wire rack to cool.