Preheat oven to 425 degrees F. Grease a 12 cup muffin tin with butter or non-stick cooking spray.
In a large mixing bowl, whisk the flour, cinnamon, baking powder, baking soda and salt until well blended. Add the grated apple, chopped apple and lemon zest, stir until well coated.
In a medium mixing bowl, whisk the eggs until frothy. Then whisk in the oil and maple syrup until well combined. Add the yogurt, applesauce and vanilla and mix well.
Using a spoon or spatula, pour the wet ingredients into the dry and mix just until combined. The batter will be thick. Scoop the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with Turbinado sugar if using. Bake muffins for 13 - 15 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
Eat them warm or save them for up to 5 days in an airtight container.
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