Ingredients:
Dry -
3/4 cup buckwheat flour
1/2 cup sorghum floour
1/4 cup tapioca starch/flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon xanthan gum
1 teaspoon cinnamon
1/2 teaspoon allspice
Wet -
1 cup natural applesauce
1/3 cup light olive oil
1 cup organic brown sugar- or 1/2 cup raw agave nectar or more, to taste*
2 teaspoons bourbon vanilla
1 tablespoon Ener-g Egg Replacer (for 2 large eggs) mixed with 1/4 cup warm water
4 tablespoons apple juice, more as needed
1 1/2 cups chopped fresh apple
1/2 cup chopped pecans or walnuts, optional
Directions:
Preheat the oven to 350°F.
Mix together dry ingredients in one bowl & wet ingredients in a separate bowl.
Beat the wet ingredients and sugar until smooth. Add to the dry ingredients and combine well. Add more apple juice a tablespoon at a time, as needed to make a smooth batter.
Stir in cut apples & optional nuts.
Spoon the batter into twelve muffin cups.
Sprinkle with raw sugar, if desired, for a crunchy top.
Bake in the center of a preheated oven until firm and golden- about 20 to 25 minutes or so. Test with a wooden pick if you need to. Remove the muffins from the pan and cool on a wire rack.
Wrap and freeze for on-the-go treats. Thaw at room temperature or briefly zap in a microwave if you like your muffins warm.
Makes 12 muffins.
Recipe from: glutenfreegoddess blog - 11/9/08
