Step 1

Preheat oven to 425°F (218°C). Spray muffin tin with nonstick spray. Set aside.

Step 2

Prepare oat streusel topping by mixing everything together until the mixture resembles coarse crumbs. Set aside.

Step 3

In a large bowl whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. In a separate large bowl, whisk together the milk, sugars, yogurt, applesauce, and eggs. Whisk wet ingredients into the flour mixture, mixing until *just combined* – do not over-mix. Gently fold in the apples.

Step 4

Spoon the batter into 12 lined muffin cups, making sure each one is filled to the very top. Lightly press a heaping spoonful of oat streusel into the tops of each muffin.

Step 5

Bake for 5 minutes at 425°F (218°C), then immediately reduce the oven temperature to 375°F (191°C) 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.