Step 1
Preheat the oven to 350F. Line a standard 12 cup muffin tin with paper liners and set aside.

Step 2
In a large bowl combine the flour, oats, baking powder, soda, salt, and spices.

Step 3
In a medium-sized bowl combine the almond milk with the apple cider vinegar and let rest for 3-5 minutes (this creates a dairy free buttermilk). Stir in the applesauce, honey, oil, egg and vanilla extract.

Step 4
Make a well in the center of the dry ingredients and mix in the wet ingredients. Stir until everything is well combined. Fold in the chopped apples and then pour the batter into the prepared muffin cups filling them about 3/4 full. Sprinkle the top of each muffin with a pinch of turbinado sugar and cinnamon.

Step 5
Bake in the oven for 18-20 minutes or until a toothpick comes out clean when inserted in the middle.

Step 6
Cool the muffins for 15 minutes before enjoying.

Notes

• Store in an airtight container on the counter for 2 days, or in freezer bags for a few months.
• You can substitute real buttermilk for the dairy-free version
• You can substitute walnut oil for any neutral oil you have on hand
• Taste as you go. Cooking times may vary by kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.