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Apple Muffins


1 cup sorghum flour
1/2 cup Teff flour 
1 cup oat bran 
1 tsp baking soda
1 tsp cinnamon 
Pinch of salt
1/2 cup flax seeds
2 large apples chopped in big chunks 
1/4 cup water
1/2 cup coconut oil
1/2 cup honey 
1 tsp vanilla 
3 eggs

1/2 cup chocolate chips I use Lily’s sugar free milk chocolate chips, or 1/2 cup raisins or both! 
Mix together all dry ingredients, except flax seeds. Melt coconut oil and stir into dry mix. Then use the same measuring cup, used for the coconut oil, for the honey (the left over coconut oil helps the honey pour out without sticking—little hack for you)! Add the flax seeds to a vitamix type blender and blend into a flax meal consistency. I prefer to work with fresh flax, so you get the most omega benefit as possible. If you don’t have a vitamix and coffee grinder will do the job! Add the apple chunks and water to the vitamix, with the flax, and blend until apple sauce consistency. Alternatively you can use 1 cup of apple sauce. Pour the mixture into your mixing bowl with flour mixture and combine. Lastly, add eggs and vanilla and combine. If your mixture is too dry, and not a batter consistency, add another egg. All alternative flour blends are not equal so sometimes we have to adjust! Once batter consistency is attained, add chocolate chips or raisins or both! If I put chocolate chips in my kids will eat whatever it is I’m baking! Pour into muffin cups lined with muffin papers, and fill to just under the top of the paper. Bake at 350 for 18 minutes. Again each flour blend is different. They may need a little less time or a little more. A toothpick should come out clean. I just do the push test. If you push on the top and it feels firm, it’s done! 

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