2 cups whole wheat flour (or sub one cup with 3/4 cup almond meal & 1/4 cup ground flax meal)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup coconut oil
1/3 cup sugar
1/3 cup dark brown sugar, packed, divided
1 large egg, lightly beaten
1 cup yogurt
2 large apples, peeled, cored, and coarsely chopped
Preheat oven to 450°F (not a typo). Grease 16 muffin cups and set aside.
Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside.
In a separate bowl, cream the coconut oil, then add all the regular sugar and half of your brown sugar. Beat until fluffy. Add the egg and mix well.
Hand stir in the yogurt, add the dry ingredients, and finally, fold in the apples.
Divide the batter evenly among muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. FYI, batter will be fairly stiff, but that’s normal–add a little applesauce if you want to.
Bake for 10 minutes, then turn heat down to 400°F, and bake for an additional 5 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.