Buckwheat Apple Muffins

I've had this idea in my head for a while now, and today I decided to make these because I wanted to use up some apple cider. I really liked these muffins, which are wheat free and lightly sweetened. I tend to not use a lot of sweetener, but if you want you can fool with the amount of sweetener. These would be delicious spread with almond butter and served along side a cup of steaming hot or ice cold tea. Enjoy!




Buckwheat Apple Muffins

Dry ingredients:
2 1/4 cups buckwheat flour
1 tbsp baking powder
1 tbsp arrowroot powder
1/4 tsp sea salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves

Wet ingredients:
2 cups apple cider
1/4 cup maple syrup
2 tbsp safflower oil
1 1/2 tsp vanilla extract

Preheat the oven to 400 degrees and lightly oil 12 muffin cups. Set aside.
In a large bowl, combine the dry ingredients until well mixed.
In a small bowl, whisk together the wet ingredients.
Pour the dry ingredients into the wet, and divide evenly between the muffin cups.
Bake for about 30 minutes, or until a knife inserted in the center comes out clean.