APPLE OAT BREAKFAST MUFFINS

1. Preheat your oven to 350°F and line 6 muffin cups with liners or grease lightly.
2. In a medium bowl, whisk together the gluten-free flour, rolled oats, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, mix together the applesauce, coconut sugar, almond milk, melted coconut oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. If adding chia seeds, nuts, or raisins, fold them in.
5. Divide the batter evenly between the 6 muffin liners, filling them about 3/4 full.
6. Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely and ENJOY