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I have been living on these muffins. I made a few changes to the recipe from Elisabeth Prueitt's Tartine All Day Cookbook. You won't believe that they are gluten free. Such a great muffin to have on hand for those hectic mornings where you need something on the go. And, they freeze well, which is always a plus!
Preheat oven to 350 and line your muffin tin. In a large bowl, whisk together the maple syrup (or coconut sugar), molasses, and eggs. Add the coconut water and olive oil to the mixture and whisk to combine. Finally, mix in the ground flaxseed. Set aside.
In another bowl, combine the oat flour, baking soda, cinnamon, and sea salt. Slowly add the flax mixture to the dry ingredients, stirring until completely blended. Fold in the grated apple.
Using an ice cream scoop, portion the batter into the muffin tin, filling each one all the way to the top. If using apple slices/raw sugar, add this to the top now. Bake for 35-40 minutes until a toothpick inserted into the center comes out clean.
Makes 12-14 muffins
In the original recipe, she adds 1 cup of raisins when adding the apple. I don't like raisins, so I didn't include them in mine, but feel free to add if you like!