Buckwheat Coconut Muffins

These muffins are based on the recipe from Allergen-Free Baking for the Buckwheat Apple Muffins. I didn't feel like grating apples when I made these. I like to make a half-batch of the muffin recipes in this book. Not only can I cook a small pan of 6 in my countertop oven, we are more likely to eat 6 of them in a couple of days - definitely not 12.

In a small bowl combine the following wet ingredients:

• 1/4 c canola oil
• 1/2 c agave
• 3/4 c applesauce
• 1/2 tsp vanilla
• 1/4 c sweet potato puree

In a larger bowl, combine the following dry ingredients with a whisk:

• 1/2 tsp cinnamon
• 1/2 tsp cardamom
• 1/2 tsp ginger
• 1.5 c buckwheat flour
• 1/4 c flaxmeal
• 1/2 tsp xanthan
• 3/4 tsp b soda
• 1/4 tsp salt
• 1/2 c unsweeted coconut

Mix the wet ingredients into the dry ingredients until well incorporated. It will be thick, but really moist. Line 6 muffin cups with paper liners and fill them, lightly tamping the batter down, until they are heaping mounds. These will not rise, so you want to shape them into "muffin" shapes before they bake. There will be plenty of batter to do this. Maybe even a little too much. Bake at 350 for 25 minutes. Let them cool in the pan for a few before removing.