Apple-Pumpkin Muffins

Apple-Pumpkin Muffins

Ingredients:

• 1/2 cup unbleached flour + 1/2 cup whole wheat flour
• 1/4 cup old fashioned oats + extra for topping
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon + more for apples
• 3/4 cup pumpkin puree
• 1 cup almond or soy milk
• 1/3 cup brown sugar
• 2 Tbsp canola oil
• 1 flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water) or ENRG egg replacement
• 1 tsp vanilla extract
• 2 apples, peeled, cored and diced

Instructions:

1. Preheat oven to 375 degrees and line muffin tin with paper liners.
2. Prepare flax egg in a large bowl and set aside.
3. Sautee apples in a skillet with a bit of water and a sprinkle of cinnamon until soft. Set aside.
4. Add pumpkin puree, almond milk, brown sugar, oil, and vanilla extract to the flax egg. Mix together flour, baking powder, baking soda, salt and cinnamon, then stir that into the wet ingredients.
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).
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.