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Grease and line a standard loaf tin.
Grate the apples, then give them a gentle squeeze to remove a little of the excess liquid.
In a large bowl, whisk together the yoghurt, eggs, melted butter, honey and vanilla.
Stir through the grated apple.
In a separate bowl, mix together the plain flour (or your favourite gluten-free alternative), oats, cinnamon, baking powder, bicarbonate of soda and salt.
Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Stir through the diced apple, then pour the batter into the prepared loaf tin and smooth the top.
Bake for 50–55 minutes, or until golden and a skewer inserted into the centre comes out clean.
Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing.