FOR THE MUFFINS
- 1 cup minus 1 Tbs whole wheat flour or plain white flour
- 1 Tbs cornstarch
- 1/2 Tbs baking powder
- 1/2 tsp fine sea salt
- 1/2 tsp ground cinnamon
- 1/4 tsp EACH: ground nutmeg and ground allspice
- 1 large egg
- 1/2 cup honey vanilla full fat Greek yogurt
- 1/4 cup melted coconut oil (be sure it’s cooled)
- 1/2 tsp vanilla extract
- 1/2 cup light brown sugar, lightly packed
- 1 cup peeled and finely diced apple (we like Granny Smith)
- 1/2 tsp lemon juice
CRISPY CINNAMON SUGAR TOPPING
- 3 Tbs whole wheat flour or plain white flour
- 2 Tbs quick oats
- 1/2 tsp ground cinnamon
- 3 Tbs (32g) brown sugar not packed
- 2 Tbs melted coconut oil (be sure it’s cooled)
PREP: Preheat the oven to 350 degrees F. Spray 8 cavities of a muffin tin and lightly dust with flour. Do not use muffin liners as these muffins will stick to them. Set aside.
FLOUR AND DRY INGREDIENTS:
In a large bowl, add the flour (spoon and level when you measure; You should have 1 cup minus 1 tablespoon flour.
Add in the 1 tablespoon cornstarch, 1/2 tablespoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon allspice. Mix until combined.
WET INGREDIENTS: In a separate bowl, mix together 1 large egg, 1/2 cup Greek yogurt, 1/4 cup melted coconut oil, 1/2 teaspoon vanilla extract, and 1/2 cup brown sugar. Whisk together until well combined and smooth.
APPLE: Peel and very finely chop the apple. Toss with the lemon juice. Add into the dry ingredients and stir until the apple pieces are coated in the flour (this helps to evenly disperse the apple).
COMBINE: Use a spatula to scrape every bit of wet ingredients into the dry ingredients. Mix with a wooden spoon until ingredients are just combined. Over-mixing yields denser muffins.
FILL MUFFIN CAVITIES: Fill 8 muffin cavities evenly with the mixture — each cavity will be a little over 3/4 full. Fill the remaining 4 cavities halfway with water (helps for even baking).
TOPPING: In another bowl, toss together the flour, quick oats, cinnamon, and brown sugar. Pour in the coconut oil (measure when melted) and mix to combine (crumble with your fingertips if needed). Add a bit more coconut oil if too dry or a bit more flour if too wet. Sprinkle this topping evenly on top of each muffin. Don’t press the topping into the muffin; just sprinkle on top.
BAKE: Bake for 20-25 minutes or until a toothpick when inserted in the center of the muffin comes out clean. Remove and allow to cool for a few minutes before removing the muffins from the tin. Use a spoon to coax the muffins out after about 5 minutes. Allow muffins to finish cooling on a cooling rack so the bottoms don’t get soggy as they cool.
STORE: Store completely cooled muffins in an airtight container in the fridge. Warm in the microwave for 10-15 seconds before serving, if desired. Muffins are best enjoyed within 2-3 days.