Ingredients

• 3/4 cup brown rice flour
• 3/4 cup buckwheat flour
• 1/2 cup ground flaxseed
• 1/2 cup light brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup currants
• 2 eggs
• 1/4 cup sunflower or canola oil
• 1/2 cup unsweetened applesauce
• 1 cup buttermilk

Directions

1. Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners and set aside. In a large bowl, whisk together brown rice flour, buckwheat flour, flaxseed, brown sugar, baking soda, cinnamon, nutmeg, salt and currants. 

2. In a second large bowl, whisk together eggs, oil, applesauce and buttermilk. Add flour mixture to buttermilk mixture and stir until just combined. 

3. Spoon batter into prepared muffin tins and bake until golden brown and a toothpick inserted in the center of a muffin comes out clean, about 30 minutes. Cool muffins in pan for 5 minutes before transferring to a wire rack to finish cooling.

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