YIELDS: 10  /  TIME: 45 min

Muffins:

1 tbsp milled flax seed + 2 tbsp water

3/4 + 1/3 cup apple sauce, for batter and filling

1 cup plant milk, I used oat milk

3/4 cup rice flour

3/4 cup oat flour

1 tsp baking powder

1/2 tsp baking soda

A pinch of salt

1/2 cup coconut sugar

1/3 cup rolled oats

1 tsp cinnamon

1/2 tsp vanilla powder, optional

3/4 cup apples, cubed

Frosting:

1 cup cashews, soaked for at least 3 hours

5 tbsp unsweetened plant yogurt, I used soya

4 1/2 tbsp maple syrup, or more to taste

1/2 tsp vanilla

Preheat your oven to 185 degrees celsius.

Mix your flax seed meal with water in a large mixing bowl and set aside.

Grease a muffin tray or ten muffin molds and set aside.

Place a frying pan over medium heat and add your cubed apples to it along with a generous sprinkling of cinnamon and a splash of water. Saute until tender, then set aside.

Add 3/4 cup apple sauce to your flax seed mixture and combine before stirring in your plant milk.

Place a sieve over the bowl and add both flours, baking soda, baking powder, vanilla powder, cinnamon and salt and dust it into the bowl. Then add the coconut sugar to the bowl and combine the dry with the wet.

Add rolled oats and mix them in and then fold in your sauteed apple pieces.

Fill the muffin molds 2/3 of the way up and then dollop a teaspoon of apple sauce onto it before covering the dollop with more muffin mixture until 3/4 way up the mold. Repeat until you’re out of batter.

Sprinkle your muffins with some more rolled oats if you wish and then bake for 20-25 minutes or until a knife comes out clean after sticking it into the muffin.

Whilst your muffins are baking prepare your frosting, if using it, by blending all ingredients together in a high speed blender.

Let the muffins cool completely before removing from molds and frost in ever which way you like; using a piping bag or simply a knife/spoon.