Apple Cinnamon Oat Muffins

Love & Lemons Everyday p. 57 **try flax egg with 2 tablespoons flax and 6 tablespoons water. Whole Wheat Version: Use 1 3/4 cups whole wheat pastry flour (or white-wheat mix) instead of oat flour, almond flour, and arrowroot starch.**

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350*F and lightly grease or spray a 12-cup muffin tin.

Step 2

In a large bowl, combine the oat flour, almond flour, arrowroot, cinnamon, nutmeg, baking powder, baking soda, and salt.

Step 3

In a small bowl, whisk together the flax and water and let sit 5 minutes. In a medium bowl, whisk together the flax eggs, almond milk, maple syrup, olive oil, apple cider vinegar, and vanilla.

Step 4

Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Do not overmix. Stir in the diced apple and walnuts. Use a 1/3 -cup measuring scoop to divide the batter into the muffin tin. Garnish with the sliced apple and oats, if desired.

Step 5

Bake for 18 minutes, or until the tops slightly spring back to the touch. Cool for 10 minutes, then remove from the pan and place on a wire rack to finish cooling.