Apple Muffins- recipe from Cookie & Kate

*It is helpful to have everything that is cold get to room temp before making these so the coconut oil doesn't try to solidify again. Just measure the syrup, yogurt, and applesauce and leave on the counter for an hour or so. 

Pat always wants muffins and likes these a lot. I'll warn you, they are a little annoying with having to grate one apple and dice another! But they are a healthier option and turn out so moist and delicious which doesn't always happen when you use whole wheat flour.

• 1¾ cups white whole wheat flour, or regular whole wheat flour
• 1½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon salt, plus a pinch
• 1 cup grated apple
• 1 cup apple diced into ¼” cubes (we leave the peels on, but dice it finely)
• ⅓ cup melted coconut oil or extra-virgin olive oil
• ½ cup maple syrup or honey
• 2 eggs, preferably at room temperature
• ½ cup plain Greek yogurt, or sour cream (I used full-fat but any variety should do)
• ½ cup applesauce
• 1 teaspoon vanilla extract
  (I add in 1/4 cup water, more or less, so it's not so thick)
• 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top (optional)

Instructions

1. Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray
2. In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Blend well with a whisk. Add the grated and chopped apple and stir to combine.
3. In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, applesauce and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
4. Pour the wet ingredients into the dry and mix with a big spoon, just until combined. The batter will be thick, but don’t worry! Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake muffins for 13 to 15 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
5. Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.