Vegan Apple-Nut Muffins (Gluten Free) Recipe

Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with parchment paper liners; spray liners with cooking spray.

Place dates in a bowl; cover with soy milk. Let stand until softened 10 to 15 minutes.

Mix water and flax seeds together in a separate bowl. Let stand until thickened 5 to 10 minutes.

Combine oat flour millet flour tapioca flour baking powder cinnamon and baking soda in a bowl. Mix well.

Place the soy milk-date mixture applesauce and vanilla extract in a blender or food processor. Blend until smooth. Transfer to the bowl with the flour mixture; add the soaked flax seeds. Mix with a spoon until no dry spots remain. Fold in apples walnuts and raisins gently. Spoon batter into the muffin cups.

Bake in the preheated oven until a toothpick inserted into the center comes out clean and tops begin to brown and form cracks 30 to 35 minutes. Cool for 15 to 20 minutes before serving.