This is a recipe I adapted from Good Housekeepings to be a gluten-free, dairy-free, egg-free and taste-FULL muffin recipe.

The flax egg can be swapped for a single chicken egg. Any milk will do—the original recipe called for buttermilk, but I make my own by adding one tablespoon of apple cider vinegar or lemon juice to add acidity. The original recipe also calls for rolled or quick-cooking oats, and I prefer the texture when the oats are ground into flour.

This recipe is quick, simple, delicious, and offers a good dose of nutrition—healthy fats in the olive oil and flaxseed, fiber and detox support through flax, oats and apples, and all the micronutrients packed into apples, peel and all.

These are best eaten within a few days of baking, or freezing in an air-tight container.

Ingredients

1 cup gluten-free flour blend
1 ½ cups oat flour
½ cup dark brown sugar (but light brown or coconut will do)
3 TBS ground flax seed*
1 tsp salt
1 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
1 cup organic soymilk (or other milk) + 1 TBS ACV or lemon juice
4 TBS olive oil
1 TBS ground flax seed + 2 TBS water
1 ½ cups shredded apples

Instructions

Preheat the oven to 400 F. Grease a standard-size muffin tin, or use a silicon insert.

In a small cup or ramekin, combine 1 TBS flax and 2 TBS water. Stir to mix, and let sit a few minutes before using.

In a large bowl, combine both flours, sugar, 3 TBS flax, salt, baking soda, baking powder, cinnamon and nutmeg. Stir well to combine.

In a medium bowl, combine milk and ACV or lemon juice. Whisk in the flax egg (or real egg) and olive oil until well-combined. Stir in the shredded apples.

Add the apple mixture to the dry mixture and use a spatula to fold everything together. Mix just until incorporated and avoid over-mixing. Batter will be very thick and lumpy.

Distribute among the 12 muffin cups, then bake for 20-23 minutes, until a knife or toothpick comes out fairly clean. After cooling a couple of minutes, remove from the pan. Enjoy!

*Flax seed is best purchased whole and stored in the freezer. As needed, use a coffee grinder or blender to grind into a powder

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