Prep Time: 10-15 minutes

Cook Time: 20 minutes

Ingredients

4½ cups almond flour

1 cup gluten-free oats

4 tbsp ground flaxseed

4 tsp baking powder

2 tsp pumpkin spice

1 tsp cinnamon

½ cup maple syrup

½ cup coconut oil, melted

¾ cup almond milk

2 tsp vanilla extract

3 large apples, grated

½ cup almonds, chopped

½ cup pumpkin seeds

Toppings

chopped nuts

cinnamon and coconut sugar
 

Instructions:

Preheat oven to 375 degrees.

Grease your muffin tin with coconut oil and dust with gluten-free flour, or line your muffin tray with cupcake liners. Set aside.

Combine dry ingredients in mixer (flour, ground flaxseed, and spices).

Add wet ingredients to the dry (maple syrup, oil and almond milk) and mix until combine.

Add grated apples, almonds and pumpkin seeds to batter and mix to combine. Batter will be thick and sticky.

Fill muffin cup to the top with batter.

Sprinkle additional nuts, cinnamon and coconut sugar on top.

Bake for 20 minutes and let cool on a cooling rack.