Coarsely grate 2 of the apples; reserve. Chop remaining apple into small chunks; reserve for topping.
Sift flour and baking powder into large bowl and stir in the cinnamon, ginger and nutmeg. In a separate jug, combine eggs, sugar, yogurt, grated apple and coconut oil. Stir into flour mixture until just combined; do not over mix.
Spoon mixture into 12 x ? cup capacity lined or greased muffin pans. Combine extra brown sugar and reserved chopped apples and spoon topping evenly over muffin mixture. Bake at 180°C for 20-25 minutes or until golden on top and cooked through when tested with a skewer. Stand for 5 minutes before carefully transferring to cooling racks. Serve warm or cool.
Notes
Tip: Serve these muffins with an extra dollop of yoghurt!