• Heat oven to 350 degrees.
• Mix nut milk, flax seeds, apple cider vinegar, and vanilla in a small bowl—set aside.
• In a large mixing bowl, combine oat flour, Sucanat (or cane sugar), salt, cinnamon, nutmeg, and baking powder. Stir until thoroughly mixed.
• Add the nut milk and all mixed ingredients from the small bowl, including the applesauce. Fold into the mixture any remaining ingredients, such as nuts and berries.
• Spray a 12-muffin baking tin with olive oil spray (or use muffin/cupcake paper inserts) to prevent sticking.
• Carefully divide muffin mixture between the 12 spaces. Place in oven and bake for about 25 minutes, or until a knife can be cleanly inserted into a muffin.
• Remove from oven and allow to cool for about 5 minutes.
• Using a knife, carefully run the knife edge around each muffin and remove. Place on cooling rack for another 10-15 minutes. Serve with nut butter, a variety of jams, or vegan butter. Watch the Plant-Based Scratch Kitchen (PBSK) for more recipes and a demo on making the muffins.
