• Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease with coconut oil.
• In a large bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, salt, cinnamon, nutmeg, and coconut sugar.
  2 cups whole wheat flour, 1 cup rolled oats, 1 tbsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 cup coconut sugar
• In another bowl, mix together the applesauce, Greek yogurt, melted coconut oil, honey or maple syrup, eggs, and vanilla extract until well combined.
  1/2 cup unsweetened applesauce, 1/2 cup Greek yogurt, 1/4 cup melted coconut oil, 1/4 cup honey or maple syrup, 2 large eggs, 1 tsp vanilla extract
• Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix the batter.
• Gently fold in the chopped fresh peaches.
  2 cups fresh peaches
• Divide the batter evenly among the muffin cups, filling each about 2/3 full.

Make the Crumb Topping:

• In a small bowl, mix together the rolled oats, whole wheat flour, coconut sugar, and cinnamon. Add the cold butter or coconut oil and use your fingers or a pastry cutter to combine until the mixture resembles coarse crumbs.
  1/2 cup rolled oats, 1/4 cup whole wheat flour, 1/4 cup coconut sugar, 1/2 tsp cinnamon, 1/4 cup cold butter or coconut oil
• Sprinkle the crumb topping evenly over the muffin batter.
• Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.