Preheat oven to 375°F. Lightly grease or line your muffin tins.
In a large bowl combine the milk, coconut oil, honey, coconut sugar, yogurt, vanilla and egg for the muffins. Stir until well combined.
In a medium-sized bowl, whisk the flour, baking powder, cinnamon, and salt.
Pour dry ingredients over wet mixture and stir until smooth. Gently fold in the apples and let rest while you make the crumble topping.
In a small bowl, stir the crumble ingredients together until well a sticky mixture forms.
Fill muffin cups 3/4 full of the batter and sprinkle generously with the topping.
Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let rest for 5 minutes, remove from tins and enjoy warm. Leftovers will keep in airtight container for up to 3 days on counter or refrigerated for up to 5 days.