3/4 cup old fashioned rolled oats
1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
3/4 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1 cup shredded apples, approx. 2 medium
2/3 cup coconut sugar
6 tablespoons coconut oil, melted
1 cup plain whole milk yogurt
2 large eggs, beaten
1 1/2 teaspoons pure vanilla extract
1/2 cup hazelnuts, toasted, skins removed, and coarsely chopped*
Place the oats, flours, baking soda, baking powder, spices, and salt in a medium bowl and mix well.
Shred the apples using the large holes on a box grater. I did not peel the apples, but you may choose to if you prefer.
In a large bowl, combine the oil, sugar, yogurt, vanilla, eggs, and apples and stir to combine. Add the dry ingredient mixture to the wet and fold it in gently. Fold in 1/4 cup of the hazelnuts, keeping the remaining 1/4 cup for sprinkling on top of the muffins.
Place the mix into the muffin cups, filling nearly to the top, and sprinkle with the remaining hazelnuts.
Place in the center of the oven and bake for approximately 25 minutes. The tops should be golden brown and feel firm to the touch. Place the muffin pan on a wire rack to cool.
Let the muffins cool for 10-15 minutes before removing from the muffin pan.
The muffins will keep for two days stored at room temperature in an airtight container or can be frozen for several months.
*If you have not purchased toasted and skinned hazelnuts, you may do so yourself (I highly recommend doing so as the skins of hazelnuts are somewhat bitter). Toast in a 350 F oven for 10-12 minutes on a rimmed baking sheet. Upon removal from the oven, immediately place into a clean kitchen towel and rub back and forth until the skins are mostly removed.