Servings: 12 muffins

1 cup gluten free flour 1 cup gluten free flour
1 cup old fashioned rolled oats 1 cup old fashioned rolled oats
1 1/2 tsp baking powder 1 ½ tsp baking powder
1/2 tsp baking soda ½ tsp baking soda
1 tsp ground cinnamon 1 tsp ground cinnamon
pinch of salt pinch of salt
1 large egg 1 large egg
1 cup plain Greek yogurt 1 cup plain Greek yogurt
1/2 cup unsweetened applesauce ½ cup unsweetened applesauce
1/4 cup maple syrup or honey ¼ cup maple syrup or honey
1 tsp vanilla extract 1 tsp vanilla extract
1 medium-sized apple, peeled, cored, and grated 1 medium-sized apple, peeled, cored, and grated
Optional additions: subheading: Optional additions:
Raisins Raisins
Nuts Nuts
Dark chocolate chips Dark chocolate chips
Collagen powder Collagen powder

Preheat your oven to 350F and prepare a muffin pan by lining them with paper liners. Set aside.
In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt. Set aside.
Lightly beat the egg in a separate bowl. Whisk in the yogurt, applesauce, sweetener of choice, vanilla, and grated apple, stirring until well-combined.
Add the wet ingredients to the dry ingredients, mixing gently until just combined. Fold in any additions.
Divide the batter evenly among the 12 muffin cups, filling them almost to the top. Add a sprinkle of oats if desired.
Bake the muffins for 20 to 22 minutes, or until top is firm to the touch and toothpick inserted into the center comes out clean. Allow the muffins to cool in pan for ~10 minutes before transferring to a wire rack to cool completely. Store them in an air-tight container for up to 5 days, or freeze them for up to 3 months.