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Apple Cinnamon Muffins

Using buckwheat gives these fragrant gems a nutty heartiness I enjoy. If you don’t care for buckwheat, use your own favorite gluten-free flour blend for the 1 and ½ cups flour in this recipe.

  • Whisk together the dry ingredients:

  • ¾ cup buckwheat flour

  • ½ cup sorghum or rice flour

  • ¼ cup tapioca starch/flour

  • 1½ teaspoons baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon sea salt

  • 1 teaspoon xanthan gum

  • 1 teaspoon cinnamon

  • ½ teaspoon allspice

  • In a separate mixing bowl beat together:

  • 1 cup natural applesauce

  • ⅓ cup light olive oil

  • 1 cup organic brown sugar- or ½ cup raw agave nectar

  • 2 teaspoons bourbon vanilla

  • Egg Replacer for 2 large eggs

  • 4 tablespoons apple juice, more as needed

Stir Ins:

  • 1½ cups chopped fresh apple

  • ½ cup chopped pecans or walnuts, optional

See full recipe on Karina's Kitchen
Apple Cinnamon Muffins
notes:
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