1 cup milk (non dairy milk, for dairy-free), room temperature
1 egg, room temperature
1/2 cup maple syrup
1 teaspoon vanilla extract
1/2 cupneutral oil (sunflower, vegetable or grapeseed)
1 cup diced apple (1 medium apple)
Instructions
Preheat the oven to 350F. Place muffin liners in a 12 cup muffin tin.
To make the oat flour, place 1 1/2 cups rolled oats in a food processor and process until it is very fine. (Note: Do NOT try this with steel cut oats, as they are a very different texture from rolled oats!)
In a medium bowl, whisk together the oat flour, oats, cinnamon, allspice, nutmeg, baking powder, and kosher salt.
In another bowl, mix together the milk, egg, maple syrup, and vanilla, then gradually whisk in the oil.
Mix the wet ingredients into the dry ingredients until smooth. Allow to sit for 10 minutes while the oats rehydrate.
Meanwhile, dice the apple. After 10 minutes, gently fold in the apples to the batter. Then use a 1/4 cup measure to spoon the batter into the prepared muffin tin.
Bake for 20 to 25 minutes until puffed and golden.