Preheat oven to 400°F and grease a muffin pan.

Peel and core your apples, then dice up into small pieces.

In a large bowl, stir together the flour, oats, sugars, cinnamon, baking powder, and salt.
Make a well in center of of the dry ingredients and add the milk, eggs, oil, and vanilla. Stir until just combined.

Add the diced apples, stirring to incorporate.

Spoon the batter into your prepared muffin cups and bake for 15-20 minutes, or until a muffins pass the toothpick test.

Allow muffins to cool on a wire rack for five minutes before removing from pan to continue cooling. Muffins can be stored for 3-4 days in an airtight container, and also can be frozen.