Prepare your muffin tin (I used parchment paper cups but typically I would use avocado oil spray on my tin).
Preheat oven to 400F
Combine the flour, baking powder, baking soda, salt and ground cinnamon in a large mixing bowl. Blend well with a whisk. Add the grated apple and mix together. This is your dry ingredient mix.
In a small bowl, combine the apple cider vinegar and almond milk. Let sit for approx 5 minutes.
In another bowl, combine the oil and maple syrup – whisk well. Then, add the eggs and beat well. Next, add the apple cider vinegar mixture, applesauce, and vanilla and mix it all together. This is your wet ingredient mix.
Add the wet ingredients to the dry ingredients and mix together until combined.
Divide the batter evenly into the 12 muffin cups. Sprinkle the turbinado sugar on each muffin top.
Bake muffins for 15 minutes, or until golden on top and a toothpick inserted into a muffin comes out clean.
Place muffins onto a cooling rack, to let cool. ENJOY!
I try to use as many natural and/or organic ingredients as possible.