Biscoff Apple Muffins

• FOR THE MUFFINS:
• 1/3 cups Quick Oats
• 1-2/3 cup Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 1 cup Sugar
• 1 teaspoon Cinnamon
• 1/4 teaspoons Nutmeg
• 1/3 cups Oil
• 2 Eggs
• 1/4 cups Buttermilk
• 1 teaspoon Vanilla
• 1/4 cups Biscoff Spread
• 1 cup Apples, Peeled And Diced
• FOR THE TOPPING:
• 3/4 cups Quick Oats
• 1/2 cups Flour
• 1/2 cups Sugar
• 1 teaspoon Cinnamon
• 1/3 cups Butter

1. For the muffins:
2. Preheat oven to 350u0b0F.
3. Whisk all the dry ingredients in a large mixing bowl. Make a well and add all the wet ingredients. Beat on low until mixed. Stir in the apples by hand.
4. Fill 15 muffin cups 3/4 full. Top with a large spoonful of topping (see below). Bake for 28-30 minutes. Cool on a wire rack completely. Store in an airtight container.
5. For the topping:
6. Combine all dry ingredients and cut the butter in with a fork until crumbly.

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Taken from tastykitchen.com/recipes/breads/biscoff-apple-muffins/ (may not work)