Sky High Apple Pie Muffins

Yield: 12-16 muffins

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Muffins

 * 3 cups white whole wheat flour (or all-purpose flour)
 * 1 and 1/2 teaspoons ground cinnamon
 * 1/2 teaspoon ground nutmeg
 * 1 cup almond milk (or soy or regular)
 * 1/2 cup dark brown sugar, packed
 * 1/4 cup + 2 Tablespoons fat free apple yogurt* (or vanilla or plain)
 * 1/4 cup unsweetened applesauce (or vegetable oil)
 * 1/4 cup granulated sugar
 * 2 large eggs
 * 3 and 1/2 teaspoon baking powder
 * 1/2 teaspoon salt
 * 1/8 teaspoon baking soda
 * 2 heaping cups chopped apple (cored + peeled, if you prefer peeled chunks - I did not peel mine)

Oat Streusel Topping

 * 1/4 cup packed dark brown sugar
 * 2 Tablespoons all-purpose flour
 * 2 Tablespoons old-fashioned rolled oats
 * 1/2 teaspoon ground cinnamon
 * 2 Tablespoons unsalted butter

Directions:
Enjoy!!
 * 1) Preheat oven to 425F. Spray muffin tin with nonstick spray. Set aside.
 * 2) Prepare oat streusel topping by mixing everything together until the mixture resembles course crumbs.  Set  aside.
 * 3) Prepare the muffins: in a large bowl combine the flour, cinnamon and nutmeg.  Set aside.  In a separate large bowl, whisk together the milk, sugars, yogurt, apple sauce, eggs, baking powder, salt and baking soda.  Gently fold wet mixture into the flour, stirring until *just combined* - do NOT overmix. Gently fold in the apples.
 * 4) Spoon the batter into 12 muffin tins, making sure each one is filled to the very top.  Sprinkle reserved oat streusel topping over each muffin. Bake for 5 minutes at 425 degrees, then immediately reduce the oven temperature to 375 degrees and bake for another 15-18 minutes, or until a toothpick inserted in the center comes out clean. Cover leftover muffins tightly and store at room temperature for up to 5 days. Muffins may be frozen, up to 2-3 months.