Step 1

Preheat your oven to 350F (176C) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with paper liners. Set aside.

Step 2

In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt. Set aside.

Step 3

Lightly beat the egg in a separate bowl. Whisk in the yogurt, applesauce, brown sugar, vanilla, and grated apple, stirring until well-combined.

Step 4

Add the wet ingredients to the dry ingredients, mixing gently until just combined. Fold in the raisins.

Step 5

Divide the batter evenly among the 12 muffin cups, filling them almost to the top. Add a sprinkle of oats if desired.

Step 6

Bake the muffins for 20-22 minutes, or until top is firm to the touch and toothpick inserted into the centre comes out clean. Allow the muffins to cool in pan for ~10 minutes before transferring to a wire rack to cool completely. Store them in an air-tight container for up to 5 days, or freeze them for up to 3 months.