1/2 cup coconut flour
1 1/2 cups sorghum flour
1 teaspoon xanthan gum
2 teaspoons baking soda
2 teaspoons cinnamon
1 medium apple, peeled and well chopped
2 tbsp egg replacer powder mixed with 6 tbsp water (or 2 egg whites)
1/3 – 1/2 cup agave nectar
1/4 cup safflower oil (or canola oil)
3/4 cup milk of choice (I used unsweetened flax milk)
1/2 cup unsweetened apple sauce
vanilla turbinado sugar (optional)
Preheat oven to 350. Line a muffin tin with liners or grease the tin.
In a medium bowl, mix together the flours, xanthan gum, baking soda, cinnamon and apple. In another medium-large bowl, stir together the remaining ingredients. To the wet mixture, add the dry mixture and blend completely.
Fill the muffin tin, sprinkle with turbinado sugar and bake for 20-25 minutes, until toothpick comes out clean. Let cool on wire rack. Makes 12 muffins.