Apple Cinnamon Muffins, Two Ways

These muffins can be used with either the whole grain flour blend, or almond flour (if you want to make them grain free and Paleo). Depending on which one you use, the amount of oil will be altered. Other than that, both recipes are made the same way.

Dry:
8 oz. whole grain flour blend or almond flour
4 oz. coconut palm sugar
1 1/2 t. baking powder
1/2 t. salt
1 1/2 T. ground cinnamon
0.5 oz. psyllium husk powder

Wet:
2 eggs
grapeseed oil - 4 oz. if using the flour blend; 1 oz. if using almond flour
8 oz. almond milk
0.2 oz. (1 T.) vanilla

1 apple, peeled and diced

Preheat oven to 350 degrees F. 
Whisk together dry ingredients in a large bowl. In a medium bowl, whisk together wet ingredients. Combine wet ingredients with the dry ingredients. Stir in the chopped apple pieces with a spatula.
Divide batter into 14 paper cup-lined muffin tins.
For whole grain blend, bake the muffins for about 15 minutes, or till toothpick comes out clean.
For almond flour muffins, bake for 25 minutes, or until done.

Shared on Gluten Free Fridays.