1

Preheat the oven to 400°, grease a 12 count muffin tin with cooking spray, coconut oil or liners and set aside. Combine the flax egg ingredients and stir well, set aside.

2

In a large bowl combine 1 ½ cups flour, 1 cup of oats, 2/4 cup coconut sugar, baking powder, baking soda, salt and ½ tbsp cinnamon. In a separate bowl whisk together the flax eggs, apple cider, apple cider vinegar, apple sauce, avocado oil and vanilla extract. Combine both mixtures, stirring just until combined (over mixing creates small, tough muffins) then fold in the chopped apple. Divide evenly in the muffin tin.

3

In a small bowl combine ¼ cup quick oats, 1 tbsp flour, 2 tbsp coconut sugar, 2 tbsp melted coconut oil and ¼ tsp cinnamon, gently spoon over each muffin. Bake in the oven for 15-20 minutes or until a toothpick inserted comes out clean.

4

Store leftover muffins in an airtight container for up to 4 days.

5

Substitutions: Feel free to substitute two eggs for the flax eggs. To make these muffins gluten free, substitute 1 ½ cups of gluten-free flour for the whole wheat flour and use gluten free quick oats. I recommend Bob’s Red Mill 1 to 1 gluten-free blend. Try making this recipe with pears and pear sauce instead of apples for a different flavour!