Directions

1. Preheat your oven to 425ºF. Prepare your muffin pans with paper liners. I used ‘If You Care’ compostable, certified unbleached large baking cups. This recipe makes 15 muffins, so I divided these between two muffin pans.
2. In a large mixing bowl, whisk together the gluten free flour, baking powder, baking soda, sea salt, ginger and cinnamon. Set aside.
3. In a medium-sized mixing bowl, whisk together the eggs, vanilla, olive oil, maple syrup, applesauce, and mashed banana. Set aside.
4. Cut and core the apples, but do not peel. Grate 1½ of the apples with a medium cheese grater, being very careful not to hurt yourself! Or use the grating attachment on a food processor if you have one. Chop the remaining ½ apple in very small chunks. Add the grated and chopped apple to the dry mixture, stirring well to coat the apples with the flour and spice mixture. Then add in your wet ingredients and stir well.
5. Using a ¼ cup measuring cup, scoop batter into the paper liners in your muffin pans. Sprinkle with rolled oats. Pour a little bit of water into any empty wells in your muffin pan. Bake for 20 minutes, or until the tops of the muffins are golden and nicely rounded. The tops will begin to crack as they rise, but don’t worry, these muffins will be incredibly moist! A toothpick inserted should come out mostly clean with a bit of moist crumb attached.
6. Immediately transfer to a cooling rack. Enjoy!