2 cups gluten-free flour
¼ cup ground almonds
½ cup coconut sugar
1 tbsp pumpkin spice mix
1 tsp xanthan gum, or chai or flax seeds. For non-vegans, you could use gelatine
1 tsp baking powder
1 tsp baking soda
½ tsp sea salt
¾ cup non-dairy milk, like soya
¼ cup plus 1 tbsp rapeseed or canola oil
½ cup unsweetened apple puree
1 tbsp apple cider vinegar
¼ cup maple syrup
½ tsp vanilla extract
¾ cup almond and pumpkin spice granola mix (or regular)
Pre-heat your oven to 180C/350F/Gas Mark 4, and line (or grease) a 12-hole muffin pan.
In a small bowl, mix together the oil, non-dairy milk, vinegar, maple syrup, apple puree and vanilla. Set aside.
In a large bowl, whisk together the flour, almonds, coconut sugar, pumpkin spice mix, xanthan gum, baking soda, baking powder and salt.
Make a well in the dry ingredients and pour in the liquid mixture. Fold to combine.
Pour the muffin mixture nearly to the top of each muffin pan hole, and sprinkle each muffin with a heaped tablespoon of granola.
Place in the oven and cook for 23-28 minutes, or until a toothpick comes out clean with a few crumbs.
Let cool on a wire rack for 15-20 minutes before removing from the pan.
You can store the muffins in an airtight container for 3-4 days.