My best advice for these muffins is not to be conservative with the crumble topping; as the muffin tops spread in the oven you’re going to wish you had more of it, so feel free to really layer and even lightly press it onto each.
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
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 tablespoons)
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.