Combine the oats, chia seeds or egg, rice milk, vanilla, maple syrup and oil. Stir well and allow to stand while the oven is preheating.
Combine the flour, salt, cinnamon, ginger and baking powder in small bowl.
Add the flour mixture into the oatmeal mixture and stir well. Stir in chopped apricots.
Fill each muffin cup with a scant ⅓ cup of batter.
Combine the topping ingredients and sprinkle the mixture over the muffins.
Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the middle of the muffin comes out clean.
Allow the muffins to cool in the pan completely before removing. Refrigerate or freeze leftovers.
Notes
Cook's Note: Once you reach Phase 3 and add ¼ of a teaspoon of guar gum or xanthan gum during step 2 of the recipe. If you're already in a later phase or are not on the diet you may add the gum during step 2 when making the recipe.[br][br]* You can substitute coconut milk or almond milk in place of brown rice milk.[br][br]** Most commercial baking powders contain cornstarch, which is not permitted in the first two Phases of this diet. Making your own baking powder enables you to make the recipes for baked goods found in Phase 2.
Recipe by Recipes for Repair at https://recipesforrepair.com/apricot-oat-muffins/