Apple Cinnamon Muffins!

It's that time of year, when we all get ready to wind down and smell apples and cinnamon. My favorite thing to do on a fall day is stay home and cook! There is no better recipe for these muffins. Enjoy.

Just a note, I pick my own apples every fall at Larriland Farms. They are in Lisbon, MD. For more information, please go to www.pickyourown.com

Buckwheat flour goes well with apples and cinnamon. If you don't care for buckwheat, use your own favorite gluten-free flour blend for the 1 and 1/2 cups flour in this recipe.

Preheat the oven to 350 degrees F.

Whisk together the dry ingredients:

3/4 cup buckwheat flour
1/2 cup sorghum flour
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

In a separate mixing bowl beat together:

1 cup natural applesauce
1/3 cup coconut oil
1 cup organic brown sugar- or 1/2 cup raw honey 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

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:

1 1/2 cups chopped fresh apple
1/2 cup chopped pecans or walnuts, optional

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 warm in toaster oven!