Ingredients:

  • 1.5 cups (180g) rolled oats
  • 0.5 cup (60g) almond flour
  • 1 tsp (5g) baking powder
  • 0.5 tsp (3g) baking soda
  • 2 tsp (10g) ground cinnamon
  • 0.25 tsp (1g) fine sea salt
  • 0.5 cup (120g) plain Greek yogurt
  • 0.33 cup (80g) unsweetened applesauce
  • 0.33 cup (80ml) pure maple syrup
  • 1 large (50g) egg
  • 1 tsp (5ml) vanilla extract
  • 1.5 cups (225g) firm apple, peeled and finely diced
  • 2 tbsp (15g) cinnamon sugar

Instructions:

  1. Preheat the oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the rolled oats, almond flour, baking powder, baking soda, cinnamon, and salt until well combined and clumps are removed.
  3. Add the Greek yogurt, applesauce, maple syrup, egg, and vanilla extract to the dry ingredients. Whisk until smooth, stopping as soon as flour streaks disappear to prevent toughness.
  4. Gently fold in the diced apples using a spatula until evenly dispersed.
  5. Divide the batter evenly among the 12 lined muffin cups and sprinkle the tops with cinnamon sugar.
  6. Bake for 22–25 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.