Put all the dry ingredients (oat flour to sea salt) into a medium bowl. Whisk to mix and break up any clumps.
Make a little well in the middle and add in the coconut milk, apple sauce and vinegar.
Whisk again to combine and get a smooth batter.
Place large spoonfuls of the batter into 10 muffin tins lined with baking cups. Fill a little more than half full. I use foil baking cups as they don’t stick like paper does and also they don't trap in the moisture like paper does. If you use paper the end result will be a little more wet. I also smoothed the batter down on the top by using a moistened finger, this helps them rise evenly as they bake.
Bake at 350 for 17-19 minutes. Depending on your oven, your baking time may vary by a minute or two. Start checking them at 15 minutes and take out when a toothpick comes out clean and the tops just begin to get firm.
Let cool in the muffin tins. Once cool to the touch, remove and continue cooling on baking racks until completely cool, about an hour.
Once cooled you can top how you choose.
If stored in a container with a little bit of airflow, these will still be good the next day!
I trialed these with many different sugars and cane sugar gave the best flavor. You can use coconut sugar but it will give you a deeper flavor that won’t be as sweet.
Nutrition facts are for cupcakes only, no toppings.