Step 1

Preheat fan forced oven to 365F (185C). Grease a 12-cup muffin tin.

Step 2

In a large bowl, mix together the dairy free milk and apple cider vinegar, allow it to sit for 10 minutes.

Step 3

Grate the apples with the skin on, do not drain any apple juice. Place the grated apple into the dairy free milk mixture, along with the oil, maple syrup, vanilla, baking soda, baking powder and cinnamon. Give it a thorough mix and allow it to sit for 5 minutes. The consistency would've changed due to the vinegar and baking soda reacting. It will look aerated.

Step 4

Whilst the milk is sitting, prepare a quick topping. In a small bowl, combine one tablespoon of maple syrup, one tablespoon of grated apple and an ⅛ teaspoon cinnamon. Mix them together, and set them aside for the flavors to meld.

Step 5

Sift the flour onto the wet ingredients and fold all together, taking care not to over mix. Stop folding as soon as the batter has formed and there is no more flour.

Step 6

Evenly distribute the batter to fill the greased muffin tin tray, then with the back of a wet spoon, lightly flatten the batter (See note 1). Strain the topping and evenly distribute it on top of each muffin (see note 2). Allow the filled muffin tin to sit for 5 minutes, this will help the batter even out a little more.

Step 7

Bake for 21-22 minutes, or until a toothpick inserted into the center comes out clean. A few crumbs on the toothpick are fine. Let the muffins cool in the muffin tin for at least 5 minutes before transferring them to a wire rack to cool completely.