Moist, yummy and scrumptious muffins that are high in fibre and full of vitamins and nutrients!

2 egg replacer or flax eggs (1 tbsp flax seeds mixed with 3 tbsp water – let it sit for 10 to 15 min)
1/2 cup agave syrup
1 tsp pure vanilla extract
1 cup chilled applesauce
4 tablespoons of olive oil
1/2 cup sorghum flour
1/2 cup brown rice flour
1/2 cup tapioca starch
1/2 tsp xanthum gum
1 1/2 cups of gluten-free oat bran
1/2 cup walnuts or vegan chocolate chips (optional)

  1. 1. Preheat oven to 350 degrees. Line 12 muffin cups.
  2. Mix all the dry ingredients together. Whisk together the wet ingredients and fold the dry ingredients into the wet mixture.
  3. Add in the chocolate chips if you wish.
  4. Spoon batter into muffin tins and place 2-3 walnuts on top of each muffin and bake for 20-22 minutes until golden brown.
  5. Let it stand for 10 minutes then remove the muffins from the tins and allow to cool on a cooling rack.