|5 min||20 min||12|
|2 cup||All-purpose white flour|
|2 tsp||Baking powder|
|1/4 cup||Almonds, raw (chopped)|
|1/2 cup packed||Brown sugar|
|1/2 cup||Greek yogurt, plain, 5% M.F., Liberte|
|1/2 cup||Olive Oil, Extra Virgin|
|2 large egg||Egg|
|2 medium||Apple (diced)|
|1/4 cup||Almonds, raw (chopped, for topping)|
|1 tsp||Cinnamon (for topping)|
Preheat oven to 350°F. Line muffin tins with paper liners or oil them.
Measure flour, baking powder, 1 teaspoon of cinnamon and 1/4 cup of chopped almonds in one bowl.
In another bowl, whisk together the sugar, honey, yogurt, oil and eggs.
Fold the wet ingredients into the bowl with dry ingredients, mix well but make sure to not over mix.
Add the chopped apples and gently fold into the batter.
Spoon batter into the muffin tins, distributing evenly between 12 tins.
Mix 1/4 cup chopped almonds and cinnamon and sprinkle over the muffins, gently press down on the almonds so that they don't fall off.
Bake for 20 minutes until they have risen and look golden brown on the tops.