3/4 cup packed brown sugar
1 T teaspoon ground cinnamon
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup olive oil
2 T chia seeds
6 T water
2 shredded apples, skin on
¾ c almond milk
Preheat the oven to 400 degrees F.
In a small bowl, mix together chia seeds and water. Let set to gel (about 5 minutes).
Shred the apples into a bowl.
In a medium bowl, whisk together the flour, baking soda and salt.
In a large bowl, whisk the sugar and the oil until combined. Stir in the chia gel and shredded apples.
Whisk in the flour mixture in two batches, alternating with the almond. Whisk just until combined.
Pour the batter into the prepared muffin pan. Bake until a wooden pick inserted in center of one of the muffins comes out clean, 20 to 25 minutes.