Preheat oven to 350F and line muffin tins with liners or nonstick spray. I also spray the inside of my liners.

In a medium bowl, mix together flour, oats, baking powder, baking soda, salt, and cinnamon. Set aside.

In a large bowl, whisk eggs and milk together. Beat in the sugar, then add the coconut oil and vanilla extract. Mix until well combined.

Slowly add the flour mixture to the wet mixture until all combined, then fold in shredded apples. Do not over-mix.

Scoop evenly into muffin tin, making about 21 muffins.

Combined crumble ingredients in one bowl until a crumb forms, then evenly sprinkle over the top of your unbaked muffins.

Bake 18-20 minutes or until toothpick inserted comes out clean.

Make drizzle by whisking together ingredients. Let muffins cool 20 minutes before drizzling with icing.