Emelia Jackson’s Apple Crumble Muffins

For the muffins

• 7.8 oz spelt flour
• 2 tsp baking powder
• 1 tsp cinnamon
• pinch of salt
• ¼ cup maple syrup
• 5 tbsp light olive oil
• 2 eggs
• ½ cup greek yoghurt
• ¾ cup grated green apple (1 small apple)
• ¾ cup diced green apple (1 small apple)

For the crumble topping

• ½ cup spelt flour
• ½ cup rolled oats
• 2 tbsp pure maple sugar
• 2 tbsp unsalted butter, soft
• pinch of salt

1. Preheat the oven to 180C fan forced and line a 12 cup muffin tin with liners.
2. Into a large mixing bowl, combine the dry ingredients and set aside. 
3. In a jug, combine the maple syrup, oil, eggs and Greek yoghurt and whisk until smooth. Add the wet ingredients into the dry followed by the apples.
4. Mix until combined and scoop into the muffin tray.
5. For the crumble, simply combine all of the ingredients together – it should clump together for texture, before topping onto the muffins.
6. Bake for 15-18 minutes and allow to cool for 10 minutes before eating!