• Peel, slice and dice the apples into 1/2 inch cubes
• In a medium saucepan cook the prepared apples in 1/4 cup of water. Cook with the lid on at medium high heat for five minutes. Remove the lid, cook the apple for 3 minutes on medium heat, or until the water has been absorbed. Mash the apple with a potato masher and leave them to cool.
• Preheat the oven to 425°F (218°C)
• Line a 12 hole muffin pan with paper muffin liners
• In a large bowl whisk together the all purpose flour, sorghum flour, oat flour, baking soda, baking powder, ginger, cinnamon and all spice.
• In a medium sized bowl beat the eggs, sugar, psyllium husk, flax seed, molasses and oil.
• Add the wet ingredients into the dry ingredients, and mix well with a spoon until all the flour is well incorporated.
• Fill the muffin pans 3/4 full, place them on the centre rack of the oven and bake them at 425°F for 5 minutes, then reduce the oven temperature to 350°F (177°C) and continue to bake for 20 minutes until the middle of the muffin is cooked and an inserted toothpick comes out clean. 

Icing (optional)

• To a medium saucepan add the butter and stir it continually, on medium heat, for a few minutes to lightly brown. Remove the pan from the heat and stir in the ginger and icing sugar.
• Stir or beat the icing mixture, adding a little boiling water by the teaspoonful or add a little more icing sugar if needed, until it reaches the desired consistency.
• Add icing to the muffins, once they have cooled for 10 - 15 minutes.