1 3/4 cup whole wheat pastry flour
1/4 teaspoon sea salt
2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 medium apple
1 tablespoon flax meal
3 tablespoons water
1/3 cup oil and applesauce mixture (I use equal parts of each).
1/2 cup maple syrup
1 teaspoon vanilla extract
2/3 cup rice milk or your favourite vegan milk
1 1/2 teaspoons lemon juice
Preheat your oven to 400 Degrees Fahrenheit.
Put the flour, salt, baking powder, baking soda and cinnamon into a medium sized bowl. Mix well.
Core and slice the apple thinly, cutting the slices in half widthwise. Put the apple into the dry mixture, coating the pieces evenly.
In a small cup, stir together the flax and water. Set aside and let sit for at least five minutes.
In a separate bowl, combine the oil, applesauce, maple syrup, vanilla, lemon juice, rice milk and flax mixture.
Whip with a fork or a whisk for a couple minutes, until it is an even texture all throughout.
Add the wet mixture into the dry, stirring until 'just mixed'.
Spoon into a muffin tray.
Bake for 25 minutes or when they pass the toothpick test. Let them cool slightly in the muffin tray so that they will come out easily, then transfer to a wire cooling rack.
This recipes is reprinted from http://www.ourvegankitchen.com  with permission.