Preheat oven to 350°F (180°C). Combine flour, oats, baking powder, baking soda, salt and cinnamon in a small bowl and set aside.
In a large bowl combine yogurt, date paste and milk and mix well. Add in flour mixture and stir until just combined. Fold in apples.
Place large spoonfuls of the batter on a parchment lined cookie sheet. Sprinkle tops with optional unrefined sugar and bake for 15-18 minutes, or until set or firm to the touch. Let cool before eating.
Use my recipe for date paste but when blending, let the mixture be a little chunky versus totally smooth. This gives the scuffins a few date pieces in them.
For the milk, begin by using ¼ cup and add more, one tablespoon at a time, if the mixture is too thick when combined.
If your yogurt and/or date paste is thick, you will probably need more milk however if it is a little runny then you may not.
Also, plain flavor yogurt is preferred but if using vanilla flavor then cut down the date paste so the end result isn’t too sweet.
I used organic red apples for this but any variety will work. I also wanted these to have a lot of apple flavor so you can always cut down on the amount.