2 cups oat flour
1 tbsp ground flax seed
2 tsp cinnamon
½ tsp baking soda
¼ tsp sea salt
½ cup oat milk
½ cup maple syrup
⅓ cup avocado oil
2 tsp vanilla extract
1 tsp apple cider vinegar
2 apples (small, peeled, diced)
Directions
1
- Preheat the oven to 350°F (175°C) and line a muffin tray with liners or use a silicone muffin tray.
- In a large bowl, whisk together the flour, flax seed, cinnamon, baking soda, and salt.
- Add the milk, maple syrup, oil, vanilla, and vinegar. Mix until just combined, then fold in the apple.
- Divide the batter evenly into the prepared muffin cups. Bake for 20 to 24 minutes or until firm to the touch and a toothpick inserted comes out clean.
- Let the muffins cool in the tray for 10 to 15 minutes before removing and transferring them to a cooling rack to cool completely. Enjoy!
Notes
2
Leftovers
Store in an airtight container at room temperature for the first day and then transfer to the refrigerator in an airtight container for up to one week. Freeze for up to three months.
Serving Size
One serving is one muffin.
How to Measure Flour
Fluff the flour first and then spoon it into your measuring cup. Use the back of a knife to level off the flour. Do not scoop the flour with your measuring cup or pack the flour in and/or tap it to get more flour in. This will result in extra flour being used, which will make your muffins dry and crumbly.
Ingredients
2 cups oat flour
1 tbsp ground flax seed
2 tsp cinnamon
½ tsp baking soda
¼ tsp sea salt
½ cup oat milk
½ cup maple syrup
⅓ cup avocado oil
2 tsp vanilla extract
1 tsp apple cider vinegar
2 apples (small, peeled, diced)