Ingredients

Streusel:

2 tbsp / 30 ml each brown sugar and large flake oats

each brown sugar and large flake oats

1 tbsp / 15 ml each all-purpose flour and melted butter

each all-purpose flour and melted butter

1/2 tsp / 2 ml ground cinnamon

ground cinnamon

Muffins:

1 cup / 250 ml each all-purpose and whole-wheat flour

each all-purpose and whole-wheat flour

1/2 cup / 125 ml brown sugar

brown sugar

2 tsp / 10 ml baking powder

baking powder

1 1/2 tsp / 7 ml ground cinnamon

ground cinnamon

1/2 tsp / 2 ml salt

salt

3/4 cup / 175 ml unsweetened applesauce

unsweetened applesauce

1/2 cup / 125 ml plain 2% yogurt

plain 2% yogurt

1/2 cup / 125 g Naturegg Simply Egg Whites, well shaken

Naturegg Simply Egg Whites, well shaken

1/4 cup / 50 ml canola oil

1/4 cup / 50 ml canola oil

1/2 cup / 125 ml finely chopped apple

finely chopped apple

Directions

1. Preheat the oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners.
2. Streusel: Toss the sugar with the oats, flour, butter and cinnamon until well combined; set aside.
3. Muffins: Stir the all-purpose and whole-wheat flours with the sugar, baking powder, cinnamon and salt in a large bowl. Whisk the applesauce, yogurt, egg whites and oil in a separate bowl. Stir the wet mixture into the dry mixture just until combined. Stir in the apple.
4. Divide the batter between the prepared muffin cups. Sprinkle the tops with the reserved streusel mixture; lightly press into batter to adhere. Bake for 20 to 22 minutes or until a tester inserted into the center of a muffin comes out clean. Transfer the muffins to a wire rack and cool completely.

Tips

• Keep the peel on the apple for added fibre.