Step 1

Preheat the oven to 350ºF and line a muffin tin with 12 muffin liners. In a large bowl, combine the oat flour, coconut sugar, cinnamon, baking powder, and salt. Whisk well to help break up any clumps.

Step 2

Add in the eggs, olive oil, applesauce, and vanilla extract. Whisk well until the batter is smooth, then fold in the chopped apple.

Step 3

Use a ¼ cup measure to scoop the batter into the prepared muffin cups. Top with chopped walnuts or pecans, if you like, then bake at 350ºF until the muffins rise, about 25 to 30 minutes.

Step 4

Let the muffins cool in the pan for at least 30 minutes, then they are ready to serve. Leftover muffins can be stored in an airtight container in the fridge for up to 1 week, or you can freeze them for up to 3 months.