Buckwheat Apple Muffins

• 1/2 cup canola oil
• 1 cup light agave nectar
• 1 1/2 cups unsweetened applesauce
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 3 cups buckwheat flour
• 3/4 teaspoon xanthan gum
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 large Granny Smith apple, peeled and diced (about 1 1/2 cups)

1. Preheat the oven to 350F.
2. Line a muffin pan with 12 muffin liners.
3. 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.
4. Add the applesauce, vanilla, and cinnamon.
5. Mix for about 20 seconds.
6. In a separate bowl, combine the buckwheat flour, xanthan gum, baking soda, and salt.
7. Add the dry ingredients to the wet and mix until just combined, about 20 seconds.
8. Fold in the apple.
9. Fill the liners to the rim with batter.
10. These muffins will be heaping, and the batter will be thick.
11. Bake in the center of the oven for 25 minutes, or until lovely golden brown on top, rotating the pan halfway through.
12. Let cool in the pan for 5 minutes before transferring to a cooling rack.

canola oil, light agave, unsweetened applesauce, vanilla, ground cinnamon, buckwheat flour, xanthan gum, baking soda, salt, apple

Taken from www.epicurious.com/recipes/food/views/buckwheat-apple-muffins-379085 (may not work)