Preheat oven to 350 degrees and line a 12 cup muffin tin with paper liners. Spread the oat onto a baking sheet and toast for 8 minutes, tossing them halfway through. Let the toasted oats cool slightly. In a small bowl, toss the raisins and apples with the 2 tablespoons of flour and set aside.

Whisk together the remaining flour, 1/4 cup toasted oats, sugar, baking powder, baking soda, cinnamon, allspice, and salt in a large bowl.

In a medium bowl, beat the egg with the melted butter then add the yogurt and vanilla extract. Pour the yogurt mixture into the flour mixture. Blend the batter with a large fork or sturdy whisk until combined then mix in the milk. Fold the apples and raisins making sure to blend the excess flour into the batter.

Evenly scoop the batter into the muffin tin. Using an ice cream scooper helps to divide the batter more equally. Sprinkle the remaining toasted oats over the cups. Bake for 20-22 minutes. A toothpick in the center should come out clean.

Serve warm with softened butter.