Preheat oven to 400°F (200°C).

In a pan over medium heat, add oil and sauté onion until translucent and tender. Add sausage and break up until cooked through—about 5 minutes. Add spinach and cook until wilted, about 2-3 minutes. Set aside to cool while you prep the batter.

In a bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder.

Separately, whisk together yogurt, coconut oil, and eggs.

Add dry ingredients to wet until just combined—don’t overmix!

Stir in about ¾ cup of the cheddar cheese (reserve some for the tops!), apples, and cooked sausage mixture.

Transfer to a jumbo muffin tin sprayed with cooking spray and top with chives and additional cheese. (I use 2 scoops of a regular-sized ice cream scoop, or about ½ cup. Fill the muffins almost to the top, but not all the way!)

To help jumbo muffins cook through evenly, bake for 5 minutes at 400°F (200°C), and then lower to 350°F (180°C) and bake 20-22 minutes. They are done when tops are golden and a toothpick comes out clean.

Cool slightly before popping out of the tin and enjoying!