Ingredients

• Ingredients Units USM Scale 1x2x3x 2 1/4 cups almond flour* 1/2 cup quick oats pinch of mineral salt 1 teaspoon baking powder 1 teaspoon cinnamon 2 flax eggs or 1/2 cup unsweetened applesauce 1/4 cup pure maple syrup 1/4 cup light flavored olive oil 1/4 cup unsweetened almond milk, or non-dairy milk of choice 1 teaspoon vanilla extract 1 medium apple (about 3/4 cup), finely diced or grated 1/2 cup chopped pecans or walnuts, optional garnish 2 tablespoons coconut sugar, pure cane sugar or turbinado 1/2 teaspoon cinnamon tablespoon quick oats, optional

Preparation

• Instructions Preheat oven to 375 degrees. Line a muffin tin using 10 liners. Flax egg: In a small bowl combine 2 tablespoons flaxseed meal with 6 tablespoons water. Let set for 10 min to thicken. Topping: In a small bowl, combine the sugar and cinnamon, set aside. Combine dry ingredients: In a large bowl, combine the almond flour, oats, salt, baking powder and cinnamon, give a stir to mix. Add in the wet ingredients: To the dry ingredients, add the flax egg, maple syrup, oil, plant milk and vanilla, mix until just combined. Stir in the apples, mix again. Batter will not be runny and should be on the thicker side. Fill muffin tin: Scoop and fill each muffin cup just to the top. Sprinkle with cinnamon sugar topping. Bake for 20 minutes, or until toothpick comes out clean and muffins are lightly browned on top. Let cool a bit, remove muffins to finish cooling on a cooling rack. Makes 10 muffins Storing: Freshly baked muffins will keep well loosely covered, on the counter for 4 – 5 days. Or once completely cooled, keep them in the refrigerator for up to 8 – 10 days. If storing in a container, let muffins cool completely before storing.