Sticky Cinnamon Apple Muffins

Set the oven to 350°F and line a cupcake tin with liners. In a stovetop pan or cast iron skillet, sautée 2 small diced apples in 1 tbsp of vegan butter, a splash of maple syrup, and some cinnamon on low heat. Cook until soft, fragrant, and sticky, then set aside. Make a flax egg by combining 1 tbsp ground flax and 2 tbsp water, mix to combine and let sit for 5 minutes to thicken up. Then to a mixing bowl add: 1/2 cup unsweetened apple sauce, 1 small ripe banana (mashed), 1 cup almond milk, 1/2 cup coconut sugar, 2 Tbsp olive oil, the flax egg, and 1 tsp vanilla extract. In a separate bowl mix: 1 cup gluten-free flour, 1/2 cup oat flour, a pinch of baking powder, a pinch of salt, and a pinch of cinnamon. Add the dry mixture to the wet and stir until thoroughly combined. Then stir through the sticky apples and 1/3 cup oats. Divide the batter into the liners, top with any leftover apple pieces, and bake for 20-25 minutes. Let cool completely before enjoying!