Ingredients

• 2 tablespoons ground flax seeds
• 1/4 cup hot water
• 1/4 cup millet flour
• 1/4 cup sorghum flour
• 1/2 cup rice flour
• 1/4 cup potato starch (NOT potato flour)
• 1/4 cup cornstarch
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon guar gum
• 1/2 teaspoon sea salt
• 1/2 tablespoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 3/4 cup dark brown sugar
• 1/3 cup canola oil
• 1 teaspoon pure vanilla extract (make sure it's GF)
• 1 teaspoon rice vinegar
• 1/4 cup soymilk
• 1 apple, with peel, coarsely grated
• 3/4 cup hazelnuts, toasted and chopped finely (not ground, though)

Instructions

1. Preheat oven to 350F, line 12 muffin cups with paper cups.

2. In a small bowl, mix together flaxseed and hot water. Let stand for 10 minutes.

3. In a medium bowl, whisk together flours, starches, baking powder, baking soda, guar gum, cinnamon, nutmeg and ginger. Set aside.

4. In a large bowl beat together brown sugar, oil, vanilla and rice vinegar.

5. Add flaxseed mixture and blend in well.

6. Add the dry mixture and stir in gently, then add the soy milk and stir just to combine all the ingredients.

7. Fold in shredded apple and hazelnuts.

8. Portion into the prepared muffin cups.

9. Bake 35 minutes, until they test done.

10. Remove from the pans immediately and cool on wire racks.