Servings: 12 muffins

Crumble: subheading: Crumble:
½ cup (40 grams) rolled oats ½ cup (40 grams) rolled oats
¼ cup (30 grams) whole-wheat flour ¼ cup (30 grams) whole-wheat flour
3 tablespoons unsalted butter, at room temperature 3 tablespoons unsalted butter, at room temperature
2 tablespoons brown sugar 2 tablespoons brown sugar
1 tablespoon honey 1 tablespoon honey
1 tablespoon millet 1 tablespoon millet
1 tablespoon cracked wheat, chia seeds, or poppy seeds 1 tablespoon cracked wheat, chia seeds, or poppy seeds
1 tablespoon flax seeds 1 tablespoon flax seeds
¼ teaspoon kosher salt ¼ teaspoon kosher salt
Muffins: subheading: Muffins:
½ cup plus 2 tablespoons whole-wheat flour ½ cup plus 2 tablespoons whole-wheat flour
½ cup plus 2 tablespoons all-purpose flour ½ cup plus 2 tablespoons all-purpose flour
2 tablespoons almond flour 2 tablespoons almond flour
1 tablespoon toasted wheat germ 1 tablespoon toasted wheat germ
1 tablespoon millet 1 tablespoon millet
1 tablespoon cracked wheat, chia seeds, or poppy seeds 1 tablespoon cracked wheat, chia seeds, or poppy seeds
1 tablespoon flax seeds 1 tablespoon flax seeds
1 tablespoon rolled oats 1 tablespoon rolled oats
1½ teaspoon cinnamon 1½ teaspoon cinnamon
½ teaspoon baking powder ½ teaspoon baking powder
½ teaspoon baking soda ½ teaspoon baking soda
¼ cup brown sugar ¼ cup brown sugar
2 tablespoons granulated sugar 2 tablespoons granulated sugar
1 teaspoon kosher salt 1 teaspoon kosher salt
⅓ cup honey ⅓ cup honey
½ cup buttermilk ½ cup buttermilk
½ cup canola oil ½ cup canola oil
1 large egg 1 large egg
1 teaspoon vanilla extract 1 teaspoon vanilla extract
1 large apple, peeled and grated 1 large apple, peeled and grated

Position a rack near the top of your oven and preheat to 350°F. Line one 12-cup muffin pan with paper liners.
To make the crumble, combine oats, whole-wheat flour, butter, brown sugar, honey, millet, cracked wheat, flax seeds, and salt in a bowl and blend with fingertips until homogenous. Refrigerate until needed.
To make the muffins, whisk together whole-wheat flour, almond flour, wheat germ, millet, cracked wheat, flax seeds, oats, cinnamon, baking powder, baking soda, brown sugar, granulated sugar, and salt in a large bowl to remove any lumps. In a small bowl or pitcher, combine melted butter, honey, buttermilk, canola oil, egg, and vanilla. Whisk to combine.
Pour wet mixture into the dry mixture and whisk together by hand until just combined. Fold in the apples.
Fill the muffin cups almost all the way to the top and sprinkle with the crumble. Bake for 22 minutes, until the muffins are browned and spring back slightly when touched.

These keep well, tightly wrapped, at room temperature for up to 2 days.  These keep well, tightly wrapped, at room temperature for up to 2 days.