Preheat oven to 400 degrees F. Grease one 12-cup muffin tin.
Mix together: 2 cups whole wheat flour (or 2 cups gluten-free whole-grain flours + 1/4 tsp. xanthan gum), 1/2 cup sugar, 3 tsp. baking powder, 1 + 1/2 tsp. ground cinnamon, 1/2 tsp. ground allspice, 1/2 tsp. salt.
Core, then coarsely chop 1 medium apple.
Toss chopped apple with dry ingredients.
In a blender, blend 2 TB flaxseed with 1/2 cup water until the mixture is viscous, like a beaten egg.
Add flaxseed, 1/3 cup maple syrup, 1/3 cup applesauce, 3 TB corn or safflower oil, 1/4 cup non-dairy or dairy milk, and 1 tsp. vanilla extract.
The dough will be stiff, but still moist.
Divide evenly into 12 muffin cups.
Bake 15-18 minutes, or until an inserted cake tester comes out clean. Cool 5 minutes, then using a fork, gently tip muffins sideways in pan, so they can fully cool an additional 5 minutes. Enjoy!