These whole grain apple pie muffins are packed with fresh apples, cinnamon, maple syrup, yogurt, oats, whole wheat flour, and a bit of brown sugar- they're healthy and taste and smell AMAZING- just like fall!
Preheat oven to 375 degrees and line or grease a 12-cup muffin pan.
Mix the melted butter (1/2 cup), yogurt (1 cup), the egg, brown sugar (1/2 cup), maple syrup (1/2 cup), cinnamon (1 teaspoon), baking soda (1 teaspoon), baking powder (1 teaspoon), vanilla extract (1 teaspoon), and kosher salt (1/2 teaspoon) in a large mixing bowl on high speed until well blended.
Stir in the oats (1 cup) and whole wheat flour (1 cup) until just combined (do not overmix!).
Gently fold in the diced apples.
Distribute batter evenly in prepared muffin pan cups.
Mix all ingredients for streusel topping in a small bowl.
Add a spoonful of the topping the center of each muffin, distributing evenly.
Bake for 20-25 minutes at 375 degrees, or until a toothpick inserted in the center of the muffins comes out clean.
A quick note about the apples: I diced mine a bit too large, cause the muffins to crumble more than I’d like. I recommend finely dicing the apples. I also left the peels on since a) I hate peeling fruits and veggies, and b) there are a lot of nutrients in the peels! I used fuji apples, which are fairly sweet. If you want more of a tart flavor, use granny smith apples.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.