Ingredients
3cupswhite whole wheat flour,spooned and leveled
1tbspground cinnamon,or 2 tsp for a lighter flavor
3½tspbaking powder
⅛tspbaking soda
½tspsalt
1large apple,peeled, diced into small pieces
½cuplight sugar,or dark brown, packed
½cupChobani Apple Cinnamon yogurt
½cupunsweetened applesauce,or vegetable oil
¼cuppure maple syrup
2large eggs
2tsppure vanilla extract
1cupunsweetened almond milk,or any milk of choice
1cupfresh blackberries,(1 pint), or frozen, chopped
3tbsplight sugar,or dark brown, packed
3tbspold-fashioned rolled oats
½tspground cinnamon
Preparation
Preheat the oven to 425 degrees F. Spray 12-count muffin pan with nonstick spray. Set aside.
Toss the flour, cinnamon, baking powder, baking soda, salt, and chopped apples together in a large bowl until evenly combined. Set aside.
In a medium bowl, whisk the brown sugar, yogurt, applesauce, maple syrup, eggs, vanilla, and milk together vigorously until combined and smooth.
Pour the wet ingredients into the dry ingredients and gently stir with a large spoon or rubber spatula until combined. Do not overmix the batter.
Toss the brown sugar, oats, and cinnamon together in a small bowl. Set aside.
Layer 1 tablespoon of batter into each muffin tin. Top with a couple of chopped blackberry pieces then layer it with more muffin batter and a couple more blackberry pieces until the muffin cups are filled all the way to the top. Sprinkle each with streusel.
Bake the muffins for 5 minutes. Keeping the muffins inside the oven, turn the temperature down to 375 degrees F, and bake for another 15 to 16 minutes or until a toothpick inserted into the center of the muffin comes out clean.
Serve and enjoy!
