These might just be my favorite muffins. Light and fluffy with a rich nutty and apple spice flavor, these muffins are simply divine. They are also an easy way to try your hand at gluten-free baking. Enjoy them toasted and topped with some almond butter and an extra sprinkling of cinnamon!
Author: Margaret's Dish
Ground Golden Flax Seeds
Unsweetened Almond Milk
, cored, peeled, diced
Preheat the oven to 350 degrees F (180 degrees C) and line a muffin pan.
Ground Golden Flax Seeds (1/4 cup)
Water (1/2 cup)
. Set aside to gel.
Buckwheat Flour (1 cup)
Chia Seeds (1/4 cup)
Baking Powder (1 Tbsp)
Ground Cinnamon (1 Tbsp)
Ground Nutmeg (1/2 tsp)
Salt (1/2 tsp)
in a bowl and mix thoroughly.
In a seperate bowl, whisk together
Date Paste (1 1/2 cups)
Almond Butter (1/2 cup)
Vanilla Extract (1 tsp)
Unsweetened Almond Milk (1/2 cup)
. Add flax mixture and mix thoroughly.
Slowly add dry ingredients to the wet ingredients. When almost combined, fold in
Apples (1 tsp)
and mix until just incorporated.
Scoop heaping 1/4 cup spoonfuls (I used a muffin scoop) into the prepared pan. Top with more diced apples and chia seeds, if desired.
Bake for 30 minutes, or until toothpick inserted comes out clean.
Let sit in the pan to cool for 5 minutes before moving to a cooling rack.
Nutrition Per Serving
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