Apple Oat Muffins

I guess I am just a muffin kind of girl. They are fast. They are easy. They can be healthy.
They kind of feel like a treat, but healthy at the same time- kind of.

I think muffins make a good snack. These particular muffins aren't very sweet, but they still have great flavor. The streusel that I added gives them just the perfect touch of sugar-y crunch on top.
Because the apple is shredded, it is not as noticeable, which was a good thing for some people in my family. When I said I made apple muffins, my son was a little hesitant because he doesn't love muffins with chunks of fruit. Once he saw that the apple was shredded, he was in.
These were yummy.

Apple Oat Muffins slightly adapted from Good Housekeeping Magazine
2 cups oats (I used quick oats)
1 1/4 cup flour
1/2 cup brown sugar
2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1/2 tsp cinnamon
1 cup low-fat buttermilk
2 Tbls canola oil
1 egg, beaten
1 cup shredded granny smith apple

Streusel:
2 Tbls brown sugar
2 Tbls flour
2 Tbls oats
2 Tbls cold butter, cut in pieces
1/4 tsp cinnamon

Preheat oven to 400 degree F.

Combine dry ingredients in a large bowl.

Blend wet ingredients with a fork in another bowl.

Stir in shredded apple to wet ingredients.

Add wet ingredients to dry and stir just until moist.

Combine streusel ingredients in a small bowl, combining with fingers until it comes together.

Put batter in a muffin tin coated with cooking spray. Divide struesel evenly among muffin tops and gently press into batter (Make sure it sticks, so it won't just fall off!)

Bake for 23-25 minutes until muffins begin to brown and a toothpick stuck in the center comes out clean.