The apple really helps to keep these little cakes moist. Adapted from The Minimalist Baker.

2 Tbsp flaxseed meal + 5 Tbsp water
1 1/4 cup grated apple, skin on
1/2 cup organic ground coconut sugar
3 Tbsp molasses
1 tsp vanilla extract
1/2 cup oil (I used coconut)
1 1/2 c non-dairy milk
1 1/2 cups flour (I used spelt)
1/2 tsp salt
1 tsp baking powder
1 1/2 tsp baking soda
1 Tbsp ground ginger
1 tsp ground cinnamon

Preheat oven to 170C. Line a 12-hole muffin tin with patty pans.
In a large bowl mix the flaxseeds with the water and let rest.
Grate the apple and squeeze out half the liquid (drink it later).
To the 'flax egg' add the sugar, molasses, vanilla, oil, milk and apple and whisk well. Sift in 1 cup of the flour, salt, baking powder, baking soda and spices. Stir in gently with a metal spoon. Sift in last 1/2 c flour and gently mix to combine.
Pour into your muffin tins, about 3/4 full. Bake for 15-20 min, rotating the tray halfway, until cooked through.
Leave to cool in the tins for 10 minutes then turn out onto a wire rack.
Ice with something fancy if you wish, but they're a perfectly good bite as is.