Mix the chia seeds with the water and set aside. This will form a gel and will replace the eggs in the muffins
Place the oats in a foodprocessor with a S-shaped knife (like a Magimix) and ground to a fine powder.
Add the almond flour, the rice flour, cinnamon, baking powder, salt and vanilla powder and mix again
Add the coconut oil, maple syrup, apple cider vinegar, almond milk and the chia gel and mix again until it forms a firm batter. The apple cider will activate the baking powder and make the muffins a little fluffier. You can replace this with lemon or lime if you don’t have the vinegar
Add the apple and pecans as the latest and briefly mix again to incorporate it all.
Preheat the oven to 180 ˚C
Take a muffin tin and use pieces of baking paper or muffin papers to cover. Divide the dough over the 12 holes . Sprinkle with finely chopped pecans if you want.
Bake the muffins golden in about 50 minutes or until done. Check if they are cooked by inserting a wooden skewer in the middle. If it comes out clean than they are cooked.