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Preheat Oven to 350°

Makes 36 muffins

Ingredients:

• 2 Tbs ground Chia seeds, mixed with 2 Tbs. apple cider and 2 Tbs. water
• 2 cups sweet potato
• 1 cup maple syrup
• 1/2 cup organic coconut oil ( or safflower, canola)
• 1 cup apple sauce
• 2 tsp vanilla extract
• 1 Tbs. baking powder
• 2 t. salt
• 2 Tbs. baking soda
• 1 t. cinnamon
• 1 t. ginger
• 1 t. nutmeg
• 1 t. allspice
• 1 cup ground walnuts
• 1 cup Tapioca flour
• 1 ½ cups gluten-free flour (FODMAP Approved – GF Flour without beans/chickpea)
• 1 cup GF oats, ground
• ½ cup coconut

Crumb Topping: – Mix together

• 1/4 cup maple syrup
• 1/4 cup GF, Dairy-Free flour
• 1/4 cup. GF Oats
• 3 Tbs. organic oil
• ½ tsp cinnamon
• ½  cup walnuts

Instructions:

1. Combine chia seed, apple cider vinegar, and water, in small bowl, and set aside.
2. In another bowl, combine all dry ingredients. 
3. In another bowl, combine all wet ingredients, including the chia seed mixture.   
4. Add the dry ingredients to the wet, mix together until combined.
5. Prepare muffin tins with cupcake liners. Fill 2/3 full. 
6. Sprinkle with the crumb topping.
7. Bake in a 350° oven for 20 minutes or until a toothpick comes out clean.