Yields 12 muffins

Ingredients:

• 1 cup rolled oats, ground into flour
• 1/2 cup gluten free flour blend
• 3 small organic apples (or 2 cups), diced
• ½ cup unsweetened almond milk
• 1 cup organic unsweetened applesauce
• 2 eggs
• 2 tbsp. cinnamon
• ½ cup walnuts, chopped
• ½ cup unsweetened shredded coconut flakes
• 1 tsp. baking powder
• 3 tbsp. ground flaxseed
• 1 tsp. ground ginger

Preheat oven to 350 degrees. Mix together oats, flour, baking powder, coconut, cinnamon, ginger, and flaxseed. In a separate bowl mix together eggs, honey, and almond milk, add the wet ingredients to the dry and then gently fold in the apples and walnuts, adding more liquid if needed. Use silicone or regular muffin tins, lightly coat with coconut oil, and use a ¼ measure to transfer batter into muffin tins. DO NOT use paper muffin holders. Bake for 25-30 minutes, checking with a toothpick to make sure it comes out clean. Let cool before serving.