So Long 2012, Hello Buckwheat Apple Muffins

As my husband and I drove home this afternoon from Trader Joe's with our usual stockpile of goat yogurt, corn and rice noodles, taco seasoning (yes, finally a dairy-free taco seasoning!), rice crackers, and goat cream cheese, we congratulated ourselves.  A year ago we were feeding our kids Greek yogurt, whole wheat muffins, scrambled eggs, soy milk smoothies, and wheat thins....to name a few. All healthy foods, just not for us.  Our kids were happy, I suppose.  But they were itchy, rashy, sneezy, tired, coughing, bumpy, wheezing, and even lethargic after eating.  What a difference a few tests made.  The discovery of allergies has been the biggest blessing of 2012, for sure.  While it is also the greatest challenge, no major change comes easy.  And boy has this one been worth it!  Today my kids are medication-free, bouncing off the walls happy, full of energy, and free of all of the symptoms they were experiencing.  I'm thankful each and every day we discovered this when we did, and that we struggled through the frustration together with faith that we would find a solution.

Our last baking project of the year was a success.  These muffins look interesting.....buckwheat always does.  But they are full of flavor, and everyone in the house agrees they are fabulous.  I'm happy I got to knock out 2012 with both my little bakers in aprons, standing on their chairs at the kitchen counter with mixing bowls and whisks in hand.

I wish you all the best in 2013, and I hope that your kitchen is filled with tasty, allergen-free meals and treats.  I also pray for those that are suffering from allergies, that they may discover their triggers, eliminate them, and find wellness just as my family has.

Buckwheat Apple Muffins
2 cups buckwheat flour
3/4 teaspoon xanthan gum
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3 teaspoons egg replacer mixed with 4 tablespoons rice milk
1/2 cup agave nectar
1 cup applesauce
1/3 cup canola oil
1 teaspoon vanilla extract
1 1/2 cups peeled and chopped apple (I used Fuji but I imagine Granny Smith would be amazing!)

1.  Preheat oven to 350.  Grease or line muffin tin

2.  Mix egg replacer with rice milk and set aside.

3.  In a mixing bowl, whisk together all dry ingredients.

4.  In a separate bowl, mix together the applesauce, oil, agave, vanilla and egg replacer mixture.  Beat until creamy and smooth, about 1 minute.

5.  Add the flour mixture to the wet and mix until just blended.  Do not overmix.

6.  Fold in the apples.

7.  Fill the muffin tins about 3/4 full.  Bake 20 minutes.

Cool in tins for 5 minutes, then transfer to a wire rack.  Enjoy!