Recipe Image

Servings:

Buckwheat Apple-Almond Muffins

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!

Total Time

40min

4.7

3 Ratings

Author: Margaret's Dish

Servings:

Ingredients

•

4 Tbsp

Ground Golden Flax Seeds

•

1/2 cup

Water

•

1 cup

Buckwheat Flour

•

4 Tbsp

Chia Seeds

•

1 1/3 Tbsp

Baking Powder

•

1 Tbsp

Simply Organic Cinnamon, Ground

•

1/2 tsp

Ground Nutmeg

•

1/2 tsp

Salt

•

1 1/2 cups

Date Paste

•

1/2 cup

Almond Butter

•

1/2 cup

Unsweetened Almond Milk

•

1 tsp

Vanilla Extract

•

1 tsp

Large Apples , cored, peeled, diced

Cooking Instructions

Preheat the oven to 350 degrees F (180 degrees C) and line a muffin pan.

Whisk together Ground Golden Flax Seeds (4 Tbsp) and Water (1/2 cup) . Set aside to gel.

Add Buckwheat Flour (1 cup) , Chia Seeds (4 Tbsp) , Baking Powder (1 1/3 Tbsp) , Simply Organic Cinnamon, Ground (1 Tbsp) , Ground Nutmeg (1/2 tsp) , and 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) , and 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

CALORIES

261

FAT

9.9 g

PROTEIN

5.9 g

CARBS

42.6 g