If you have oat flour on hand, great. If not, it’s easy to make. Put a cup of quick oats in a blender and whiz until flour happens! Put that in a bowl and add the rest of the dry ingredients and then whisk them together.
In another bowl combine your grated apple with the rest of the wet ingredients and stir to combine.
Add the wet ingredients to the dry ingredients and mix. It will seem as if there’s not enough wet stuff there but just keep mixing. It will all coat, I promise!
After it’s all coated, it should be pretty thick. Add the milk and then stir. That loosens it up a little bit (it’ll be about the consistency of cooked oatmeal).
Fill lined cupcake tins (fill them 3/4 of the way). This recipe yielded 16 regular sized muffins for me. You can also do mini-muffins. If you do, report back on how many you get! (Note: yes, they freeze beautifully, just wrap them tightly).
Bake for 20-25 minutes or until a fork comes out clean (or in my case the fork came out with a crumb and not liquid). Allow to cool. You can top them with just about anything. I like either whipped Greek yogurt cream cheese on top or a smear of peanut butter.