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Makes: 6 large scuffins
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 15-18 minutes
Total Time: 25-28 minutes
For the Scuffins:
2 cups all purpose gluten free flour (I use Bob’s Red Mill)
1 cup gluten free oats
1-1/3 tsp. baking soda
1 flax egg (1 tbsp. flax + 3 tbsp water)
1 cup almond “buttermilk” (1 cup almond milk + 1 tbsp. lemon juice)
2 tsp. vanilla extract
1/2 tbsp. apple cider vinegar
2 tbsp. applesauce
1/4 tsp. salt
1 tbsp. cinnamon
2 apples, chopped
1/4 cup agave nectar
For the Streusel topping:
1 tsp. vegan margarine
1/4 cup evaporated cane juice (or sugar works just fine)
1 tsp. flour
1 tsp. cinnamon
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