Buckwheat Apple Muffins
1/2 cup coconut oil
1 cup light agave nectar
1 1/2 cups unsweetened applesauce
1 tsp vanilla extract
1 tsp cinnamon
3 cups buckwheat flour
3/4 tsp xanthan gum powder
1 1/2 tsp baking soda
1/2 tsp salt
1 large Granny Smith or Honey Crisp apple, peeled and diced (about 1 1/2 cups)
Preheat oven to 350 degrees.
In a large bowl, combine the oil and agave nectar and beat with a whisk for 20 seconds.
Add the applesauce, vanilla, and cinnamon and mix for another 20 seconds.
In a separate bowl combine the flour, gum, baking soda, and salt.
Add the dry ingredients to the wet and mix until just combined. Fold in the apple. The batter will be thick.
Fill the greased or lined muffin tin to the rim with batter. Bake in the center of the oven for 25 minutes, or until golden brown, rotating the pan halfway through. Let cool in the pan for 5 minutes before moving to a cooling rack.
Yields 12 muffins.
each muffin : 283 calories, 4g protein, 10g fat, 5.5g fiber, 47g carbohydrate, 238 mg sodium.