Step 1

Preheat oven to 375 degrees F (190 C) and line muffin tin with paper liners.

Step 2

Prepare flax egg in a large bowl by mixing flaxseed meal and water and set aside.

Step 3

Sauté apples in a skillet with non-dairy butter and a sprinkle of cinnamon until soft. Set aside.

Step 4

To the flax egg, add pumpkin puree, almond milk, brown sugar, oil, and vanilla extract. Carefully place flour, baking powder, baking soda, salt and cinnamon into a sifter and sift over wet ingredients and stir.

Step 5

Add apples and oats and stir again lightly until just combined. Spoon into muffin tin until each liner is filled to the very top. Sprinkle oats on top (optional).

Step 6

Bake for 18-22 minutes or until golden brown and a toothpick comes out clean. Cool completely and then store in an air-tight container and refrigerate to ensure freshness.