Morning Glory Muffins

These are the perfect muffins - not overly sweet, loaded with healthy goodies, and moist. I'll be making these many times.

Morning Glory Muffins
from A Sweet Spoonful

For Crumble Topping:
1/3 cup (30g) oats
1/4 cup (30g) whole wheat pastry flour
3 tablespoons natural cane sugar
3 tablespoons unsalted butter, melted
1/4 teaspoon ground cinnamon

For Muffins:
1 cup (120g) whole wheat pastry flour
2/3 cup (90g) all purpose flour
1/2 cup (50g) rolled oats
1/2 cup (110g) unrefined cane sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoons ground cardamom
1 teaspoon kosher salt
2 large eggs, beaten
1/2 cup unsweetened applesauce
1/2 cup plain yogurt
2 tablespoons whole milk
6 tablespoons coconut oil, melted and slightly cooled
1 teaspoon vanilla extract
Zest of 1 small orange (about 1 tablespoon)
1/2 cup small diced apple (from 1 small apple, cored and peeled)
1 cup (125g) grated carrots (from 2 small or 1 large carrot)
1/2 cup (70g) raisins
1/2 cup (50g) chopped walnuts

Preheat the oven to 375 F.

In a large mixing bowl, whisk together the two flours, oats, sugar, baking powder and baking soda, spices and salt.

In a small bowl, whisk together the eggs, applesauce, yogurt, milk, coconut oil and vanilla extract. Fold in orange zest, apple, carrots, raisins and walnuts.

Scoop batter into 12 paper-lined muffin tins, filling each almost to the top. Spoon crumble filling on top.

Bake for 25-27 minutes, or until muffins are golden brown around the edges and feel firm to the touch, even in the center. Let cool in the tin for 10 minutes. Muffins will keep for 2 days if stored covered at room temperature.