Start by mixing the flour, yogurt, and vegetable oil in a large bowl. Leave it to rest for at least 15 minutes so that the flour can fully hydrate. This is particularly important with oat flour, which tends to absorb a lot of moisture. If you’re using other whole-grain flour, you can skip this step.
When you’re ready to bake, preheat the oven to 350F (180 C). Mix the eggs and vanilla into the batter. Then add the cinnamon, salt, and baking soda.
Next stir in the grated apple and raisins. Feel free to add in some nuts or seeds for a bit of protein. See notes for details.
Prepare a muffin tin by greasing or lining each of the muffin cups. Divide the batter between the muffin cups.
Bake for 20-25 minutes, until a toothpick comes out clean.
If you have a sweet tooth you may want to add 1/4 cup of brown sugar, which will give this muffin a more traditional flavor.
This recipe will make 10 large muffins or 12 medium-sized muffins. For my kids’ lunches, I often make 18 smaller muffins, which fit nicely into their lunchboxes.
Chopped walnuts or pecans are traditional for an apple muffin. However, pumpkin seeds, poppy seeds, or millet will add a bit of crunch. I don’t recommend using sunflower seeds because the baking soda will cause them to go green.