Buckwheat is such a great old-world flour. Its distinctive, slightly sweet, earthy flavor pairs extremely well with tart apple.
Recipe information
Yield
makes 12 muffins
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Line a muffin pan with 12 muffin liners.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, combine the canola oil and agave nectar, mixing on medium speed for about 20 seconds.
Step 3
Add the applesauce, vanilla, and cinnamon. Mix for about 20 seconds.
Step 4
In a separate bowl, combine the buckwheat flour, xanthan gum, baking soda, and salt.
Step 5
Add the dry ingredients to the wet and mix until just combined, about 20 seconds.
Step 6
Fold in the apple.
Step 7
Fill the liners to the rim with batter. These muffins will be heaping, and the batter will be thick.
Step 8
Bake in the center of the oven for 25 minutes, or until lovely golden brown on top, rotating the pan halfway through. Let cool in the pan for 5 minutes before transferring to a cooling rack.
