2 med apples

1 1/2 c all-purpose gluten-free flour

1 1/ 2 c flax seed meal (see note)

1 c brown sugar

2 tsp baking soda

2 tsp cinnamon

1 tsp kosher salt

2 lg eggs, lightly beaten

3/4 c whole milk OR unsweetened almond milk

1 tsp vanilla

1/4 c whole flax seeds

Preheat the oven to 350 degrees. Peel and puree the apples in a blender or food processor. Set aside (the mixture will turn brown). Line a 6-muffin tin with lg paper cups, and set aside.

In a lg bowl, mix the flour, flax seed meal, sugar, baking soda, salt, and cinnamon. In a separate bowl, combine the milk, eggs, and vanilla. Mix well, and slowly pour the liquid ingredients into the dry ingredients, stirring. When the wet and dry ingredients are combined, add the apple puree and stir to combine.

Using a measuring cup or scoop, evenly divide the batter between the muffin cups. (They will fill nearly all the way to the top, and because these are gluten-free muffins, they aren’t going to rise too much.) Sprinkle the flax seeds on top of each muffin. Bake, uncovered, for 20-30 minutes or until a toothpick inserted in the center of the muffin comes out clean. Cool in the muffin tin for 5-10 minutes.