Ingredients:

  • 2 medium apples (Gala or Honeycrisp), peeled, cored, and diced small
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon ground cinnamon (for apples)
  • 2 large eggs, lightly beaten
  • 1/2 cup plain yogurt (or Greek Yogurt)
  • 1/4 cup milk
  • 1/4 cup unsweetened apple sauce
  • 1/2 cup maple syrup (or honey)
  • 1 teaspoon vanilla extract
  • 1/4 cup melted coconut oil (cooled slightly)
  • 1 1/2 cups whole wheat pastry flour (or All-Purpose Flour)
  • 1/4 cup rolled oats (quick or instant)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons Turbinado Sugar (Optional topping)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease thoroughly.
  2. In a small bowl, toss the diced apples with 1 teaspoon of lemon juice and 1 teaspoon of cinnamon. Set aside.
  3. In a large bowl, whisk together the eggs, yogurt, milk, applesauce, maple syrup, and vanilla until smooth. Whisk in the cooled melted oil until just combined.
  4. In a separate medium bowl, whisk together the flour, oats, baking powder, baking soda, salt, and nutmeg until well incorporated.
  5. Pour the dry ingredients into the wet ingredients. Using a rubber spatula, fold just until no streaks of dry flour remain. Do not overmix; lumps are acceptable.
  6. Gently fold in the seasoned diced apples using only 3-4 turns of the spatula to distribute them evenly.
  7. Divide the batter evenly among the 12 muffin cups, filling them nearly to the top. Sprinkle the top of each with a tiny pinch of Turbinado sugar, if using.
  8. Bake for 22–25 minutes. Test for doneness by inserting a toothpick into the centre of a muffin; it should come out with just a few moist crumbs attached.
  9. Let muffins cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool completely.