Buckwheat Morning Glory Muffins

1/2C coconut, olive, or hemp oil
1/2C maple syrup, honey, or light agave syrup
1 ½ C unsweetened applesauce
1tsp pure vanilla
2tsp ground cinnamon
3 cups buckwheat flour
¾ tsp xanthan gum (if available, not necessary)
1 ½ tsp baking soda
1 lg apple diced and peeled (about 1 C)
1 lg grated carrot (about ½ c)
½ C crushed almonds, walnuts, or coconut

1. Preheat oven to 350* F. Grease muffin pan with oil (coconut/olive)
2. Combine oil, syrup/honey, applesauce, vanilla and cinnamon
3. In separate bowl, combine flour, xanthan gum, and baking soda
4. Add dry ingredients to the wet and mix just until combined
5. Fold in the apples, carrot and nuts
6. Fill muffin cups, batter will be thick. Bake for 25 minutes or until golden brown on top. You may need to rotate the pan half way through for even baking. Allow to cool 5 minutes before transferring to a cooling rack.