• 2 cups organic whole wheat pastry flour
• 2 tablespoons ground flax meal
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 3 teaspoons Ener-G Egg Replacer (equals 2 eggs)
• 4 tablespoons of filtered water
• ½  cup unsweetened applesauce
• 1/3 cup canola oil
• ½ cup organic granulated sugar
• 1 teaspoon vanilla extract
• 1 ½ to 2 cups peeled and chopped raw apples
• ½ to 1 cup chopped walnuts
• cinnamon sugar for sprinkling

PREHEAT the oven to 350 degrees. Lightly grease your muffin tins or use muffin tin liners.

In a medium bowl, combine the flour, flax meal, baking powder, cinnamon and salt.

In a food chopper, blender or by hand, combine the egg replacer powder together with the water until it is fully blended, frothy and creamy.

In a different large bowl, mix the applesauce, oil, sugar, egg replacer mixture and vanilla until thoroughly combined by hand or using an electric mixer.

Add flour mixture to wet mixture folding in gently by hand until thoroughly combined. If too thick, add a tablespoon or two more of water.  Do not over mix. Fold in apples and nuts.

The batter will be thick and chunky. Using an ice cream scooper, fill each muffin cup with one level scoop of the batter.

Once all the cups are filled, sprinkle a bit of cinnamon sugar over each cup. Bake in oven until a wooden toothpick inserted in center comes out clean, about 15-20 minutes. Do not overcook.

Cool in muffin pan 5 minutes, and then move to wire cooling rack.

Yield: 12 muffins