Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 24 cups on your muffin tin with butter or non-stick cooking spray. 

In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Blend well with a whisk. Gently squeeze the grated apples over a sink. Add the grated apples and chopped apples. Stir to combine.

In a medium mixing bowl, combine the alive oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yoghurt, applesauce and vanilla and mix well.

Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). The batter will be thick, but don’t worry! Divide the batter evenly between the 24 muffin cups. Sprinkle the tops of the muffins with brown sugar. Bake muffins for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.

Cool the muffins in the muffin tin on a cooling rack. Wait a few minutes to cool, then take the muffins out of the tin, and done