Apple Wheat Muffins

APPLE WHEAT MUFFINS

INGREDIENTS
Apples – 1	Almond Milk – 1/3 c
Bananas - 1	Olive Oil – 2 tsp
Buckwheat Flour – 1 c	Cinnamon – 1 tsp & 2 tsp (keep separate)
Baking Powder – 2 tsp	Nutmeg – 1 tsp
Baking Soda – ½ tsp	Vanilla Extract – 1 Tbsp
Coconut Oil – 1/3 c	Pink Himalayan Salt – ½ tsp
Coconut Sugar – 2 tsp & 1/3 c (keep separate)
DIRECTIONS
Preheat oven to 375. Place muffin liners in tins (or spray tins with cooking oil spray) and sit to the side
Peel, core, and dice your apple. Then warm olive oil in a small pan over medium heat, along with 1 tsp of cinnamon and 2 tsp of coconut sugar. Add diced apples and sauté for 5-7 minutes, just until apples begin to caramelize, then remove from heat.
In a mixing bowl, combine buckwheat flour, baking soda and baking powder, remaining sugar and cinnamon, salt, and nutmeg.
In a small bowl, mash the banana, then add coconut oil, milk, and vanilla extract. Stir well, then add to flour.
Add apples to the batter, making sure they are evenly combined throughout the mixture, then pour into the muffin tins (about ¾ of the way full).
Bake for 18 minutes. *Set a Timer* (20 minutes may be a bit too long, but after inserting a toothpick it should come out clean)
Give your muffins a few moments to cool, maybe sprinkling the tops with a little extra cinnamon.
Enjoy!