WHOLE WHEAT HONEY APPLE MUFFINS by NancyC
Makes about 19 muffins

2 cups whole wheat flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 large eggs
2/3 cup honey
3/4 cup light olive oil
2 teaspoons pure vanilla extract
1/2 cup plus 1 Tablespoon plain or vanilla Greek yogurt
2 1/2 cups peeled and chopped apples (if you use organic apples, peeling is optional—I like to use organic Gala apples)
STREUSEL TOPPING: 1/3 cup whole wheat flour, 1/2 cup packed brown sugar, 1/2 Tablespoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, 2 Tablespoons melted butter

Preheat oven to 350˚F. Line two muffin tins with 19 paper muffin cups.

In a medium size bowl, whisk together flour, baking powder, baking soda, salt, and ground spices; set aside.

In a large bowl, beat eggs, then add the honey, olive oil, and vanilla extract, blending everything well. Stir in the Greek yogurt.

Add the flour mixture to the egg/honey mixture and stir just until combined, being careful not to overmix. Fold in the chopped apples.

Fill muffin cups with batter, filling about 3/4 full.

Mix streusel topping ingredients together in a medium size bowl, then top muffins with streusel topping—use a heaping 1/2 Tablespoon per muffin (or less, if you prefer).

Bake at 350˚F for 14 to 15 minutes, until toothpick inserted in centers comes out clean or almost clean (be careful not to over-bake, or muffins will be a little dry).

Let muffins cool in pan for a few minutes, then remove and place on a wire rack to cool completely.

Recipe from NancyC | nancy-c.com