1 egg, slightly beaten
1/2 cup canola oil
1/2 cup 2% Greek style plain yogurt
1 cup peeled, grated apple
1 tsp vanilla
1 cup oats
1 cup whole wheat pastry flour
1/4 cup ground golden flax
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 cup brown sugar
1 cup (or less) cinnamon toasted pecans
1/4 cup butter
1/4 cup brown sugar
Lightly oil 12 muffin cups. Evenly distribute the 1/4 cup butter 1/4 brown sugar and the pecan into the bottom of each cup. Place into a 350 degree oven for about 5 minutes. Remove from oven and set aside.
In a large bowl combine the egg, oil, yogurt, apple and vanilla. In a smaller bowl combine the oats, flour, flax, baking powder, baking soda, salt, cinnamon and brown sugar. Add the dry ingredients to the wet ingredients and stir just until combined.
Fill muffin cups nearly full and bake at 350 degrees for 20 minutes. Place a cooling rack on top of muffin pan and invert. Allow muffins to cool on rack.
