• 180ml unsweetened plant-based milk
• 1 heaped tablespoon ground flaxseeds 
• 10ml apple cider vinegar
• 260g of buckwheat flour
• 2 teaspoons baking powder 
• ¼ teaspoon baking soda 
• ¼  teaspoon fine salt
• 150g unsweetened applesauce – homemade is best!
• 150 pure maple syrup/agave/coconut nectar 
• 1½ teaspoons pure vanilla extract
• 100g berries (I used blueberries here)

To make homemade apple sauce:

• 3 green apples peeled (golden delicious)
• 1 teaspoon ground cinnamon 
• 1 tablespoon coconut sugar 
• 150ml water

• Preheat the oven to 165oc. 
• Line a 12-cup muffin tray with silicone liners or use a nonstick or silicone muffin tray.
• In a large measuring cup, use a fork or whisk to vigorously mix together the plant-based milk, flaxseeds, and vinegar. Mix it for about a minute, until it appears foamy and set aside.
• In a medium mixing bowl, sift together the flour, baking powder, baking soda, and salt. Make a well in the centre and pour in the milk mixture. Add the applesauce, maple syrup or sweetener of your choice, and vanilla to the well and stir together. 
• Incorporate the dry ingredients into the wet ingredients until the dry ingredients are moistened (do not overmix). Fold in the berries.
• Fill each muffin cup three-quarters full and bake for 22 to 26 minutes, or until a knife inserted through the centre of a muffin comes out clean.
• Let the muffins cool completely, about 20 minutes, then carefully run a knife around the edges of each muffin to remove them from the pan.

For the homemade apple sauce:

• Peel and dice the apples and add to a small saucepan with the cinnamon, sugar and water. 
• Bring to the boil and cook until the apples are soft and all the water has cooked off
• Blend smooth and allow to cool before using for the muffins