2 cups whole wheat flour (or 1 cup all-purpose, 1 cup whole wheat)
2 1/2 tst baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
1 large apple cored and diced into small pieces
2 cups granola, divided
Preheat oven to 350 degrees. Grease muffin tins or line with paper liners.
In a large mixing bowl, whisk together the butter, maple syrup, and vanilla extract until combined. Whisk in the kefir, yogurt, and eggs until smooth. In a medium bowl, whisk together the flours, baking powder, baking soda, cinnamon and salt.
Add the dry ingredients into the wet. Stir with a spoon until just combined. Fold in the diced apple and 1 cup of the granola.
Divide the batter evenly among the wells of the muffin tin. Sprinkle the remaining 1 cup of granola evenly over the batter and press it down lightly.
Bake until a toothpick inserted into the middle of a muffin comes out clean (about 25 minutes).
Let cool in the pan for 10 minutes, then transfer to a rack to cool.
*Store in a covered container at room temperature for up to 2 days, or for up to a week in the fridge.
(Adapted from Gentle Nutrition cookbook)
Recipe by Marie Tower Nutrition at https://marietower.com/apple-streusel-muffins/