Preheat oven to 415 degrees F.

Start by preparing the apples by adding the butter to a skillet over medium heat. Once melted, add the peeled and diced apples, honey, cinnamon and nutmeg. Sauté for 5-8 minutes, stirring frequently, until the apples have softened. Remove from heat and let cool while you prepare the batter and oat crisp topping.

To make the batter, combine the flour, salt, baking powder and baking soda together in a medium bowl. Stir together and set aside.

In a separate large bowl, add the eggs, honey, milk, Greek Yogurt, vanilla extract, oil and applesauce. Whisk or beat together until fully combined. Add the dry ingredients into the wet and stir until just combined. Let the batter rest for about 10 minutes if possible.

To make the oat crisp topping, and the brown sugar, all-purpose flour, rolled oats, cinnamon and pinch of salt together in a medium bowl. Stir together. Pour over the melted butter and mix until fully combined.

Bake for 5 minutes at 415 degrees F. Then reduce the heat to 375 degrees F and bake an additional 10-13 minutes or until the muffins are set and a tooth pick comes out clean when inserted into the center of a muffin.

Let cool slightly and enjoy!