– 1 and ¼ cup oat flour certified Gluten Free, if needed – ½ teaspoon cinnamon – ½ teaspoon baking powder – ½ teaspoon baking soda – ¼ teaspoon salt – ⅔ cup applesauce – 3 tablespoon avocado oil or melted coconut oil – 1 egg – 3 tablespoon honey – 3 tablespoon water – 1 teaspoon vanilla extract
In a large bowl, whisk together the oat flour, baking soda, powder, salt and cinnamon. In a medium bowl, combine the honey, oil, applesauce, vanilla, egg and water. Stir the wet ingredients into the dry until just combined.
Line a regular muffin tin with 6-8 liners. Fill the liners nearly to the top.
Bake at 375 F for 18-22 minutes until a toothpick inserted comes out mostly clean and the muffin bounces back slightly when you press on the center.
Allow muffins to cool in the tin for 5 minutes and then move to a wire rack to cool completely (or enjoy them while they are warm!).
Mini Muffins: Line a mini muffin tin for enough for 24-30 muffins and fill liners nearly full. Bake for 10-12 minutes. Top with Oats or Turbinado Sugar: If you would like to give your muffins a topping, you can sprinkle on some oats or coarse turbinado sugar before baking.