Begin by combining the maple crystals and vanilla bean together in a large bowl. Mix them together either with an electric mixer or by hand. Set aside for 10 minutes to create vanilla sugar.

In a small bowl mix together the ground flax seed and the water and set aside for 10 minutes.

Combine the soy milk and apple cider vinegar together and mix until the milk begins to curdle.

In a separate medium bowl sift together the gluten-free flour oat flour, baking soda, baking powder, and salt. Mix and add the flour mixture to the large bowl.

Add the wet ingredients to the dry ingredients and mix until smooth.

Line a muffin tin with muffin liners and preheat the oven to 350.

Use an ice cream scoop to scoop the muffin batter into the lined muffin tin.

Once the oven temperature has reached 350, place the muffin tin into the oven and bake for 25 minutes, or until the tops are golden brown or you can stick a toothpick in the center of the muffins and it will come out clean.

Remove from heat and place the vanilla muffins on wire rack to cool.

Once cooled, drizzle the SPiN on top and serve immediately. Enjoy!