Ingredients

• 2 cups Gluten Free 1-to-1 Baking Flour
• 1/3 cup Gluten Free Quick Cooking Rolled Oats
• 3/4 cup Sugar
• 2 tsp Ground Cinnamon or Pumpkin Pie Spice
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1 Egg or Bob's Red Mill Gluten Free Egg Replacer; prepared according to directions for 1 egg
• 2 Tbsp Apple Cider Vinegar
• 1 cup Milk or Dairy Free Milk Alternative
• 1 large Apple, shredded about 1 cup
• Sparkling Sugar

Instructions

1. Preheat the oven to 350°F. Spray 12-cup muffin pan with nonstick spray.
2. In a large bowl, combine the flour, oats, sugar, cinnamon, baking powder and baking soda. Whisk to combine. Next add the egg (or prepared egg replacer), vinegar and milk to the dry ingredients. Then add the shredded apple to the batter and mix to combine. Evenly distribute the batter into the prepared muffin pan.
3. Sprinkle each muffin with sparkling sugar. For more of a toffee flavor, try sprinkling some turbinado sugar instead.
4. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. You can remove the muffins from the pan after they have cooled for about 10 minutes.