Source: dLife

Moist and chewy muffins filled with apple, oat, yogurt, and a touch of cinnamon.

Servings

0.75 lb medium apples , peeled and shredded, about 2 cups (McIntosh preferred)
1.5 cup white all purpose flour
1 cup quick cooking rolled oats
0.67 cup packed brown sugar
1.5 tsp low sodium baking powder
0.5 tsp baking soda
0.5 tsp salt
0.5 tsp ground cinnamon
0.25 cup fat free milk
2 tbsp vegetable oil
1 tsp vanilla extract
8 oz lowfat plain yogurt
1 Eggs, large, raw
1 cooking spray

1 Preheat oven to 400 degrees F. Spray a 12 cup muffin pan with cooking spray and set aside.
2 Lay apple on paper towel and squeeze juice out until paper towel is just moist.
3 Mix together flour, oats, brown sugar, baking powder and soda, salt, and cinnamon.
4 In a separate bowl, whisk together milk, oil, vanilla, yogurt, and egg.
5 Gradually add flour mixture into egg mixture then stir in apples.
6 Spoon batter muffin pan and bake 20 minutes or until golden. Let cool on a wire rack.

The batter will fill the muffin cups more than in other muffin recipes, but it should not overflow.