- Pre-heat oven to 165 degrees C. Grease 2 x 12 hole muffin tins with coconut oil. Set aside.
- Mix all dry ingredients in a large bowl.
- Add 3 lightly whisked eggs.
- In a small bowl mix applesauce, maple syrup, vanilla and coconut oil
- Add wet to dry and mix well. Fold through almond milk a little at a time until batter is loose.
- Using a large ice cream scoop, fill your muffin wells 3/4 full.
- Bake for 15-18 minutes or until they spring back to the touch.