It's harvest time and as we near the end of fall, that means it's apples galore! Use up your apples in this muffin recipe.
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.