Greek Yogurt Apple Streusel Muffins

Servings: 12

Skill Level: Intermediate

Streusel Topping:

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

Muffins:

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

Preheat oven to 375 degrees F. 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.

Recipe by Katie Webster, Heathy Seasonal Recipes.