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SideChef
Recipes
Breakfast
Buckwheat Apple-Almond Muffins

13 INGREDIENTS • 8 STEPS • 40MINS

Buckwheat Apple-Almond Muffins

Recipe
4.7
3 ratings
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!
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Margaret's Dish
However vegetable-ridden, peanut butter-filled, chocolate-swirled, kale-topped the recipes get, I'm all about dishing out delicious food.
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!
40MINS
Total Time
$1.00
Cost Per Serving
Ingredients
Servings
12
us / metric
Ground Golden Flax Seeds
4 Tbsp
Ground Golden Flax Seeds
Water
1/2 cup
Water
Buckwheat Flour
1 cup
Buckwheat Flour
Chia Seeds
4 Tbsp
Chia Seeds
Baking Powder
4 tsp
Baking Powder
Ground Cinnamon
1 Tbsp
Ground Cinnamon
Ground Nutmeg
as needed
Ground Nutmeg
Salt
as needed
Salt
Date Paste
1 1/2 cups
Date Paste
Almond Butter
1/2 cup
Almond Butter
Unsweetened Almond Milk
1/2 cup
Unsweetened Almond Milk
Vanilla Extract
1 tsp
Vanilla Extract
Apple
1 tsp
Large Apple, cored, peeled, diced
Nutrition Per Serving
VIEW ALL
Calories
261
Fat
9.9 g
Protein
5.9 g
Carbs
42.6 g
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Margaret's Dish
However vegetable-ridden, peanut butter-filled, chocolate-swirled, kale-topped the recipes get, I'm all about dishing out delicious food.
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees C) and line a muffin pan.
step 2
Whisk together Ground Golden Flax Seeds (4 Tbsp) and Water (1/2 cup). Set aside to gel.
step 2 Whisk together Ground Golden Flax Seeds (4 Tbsp) and Water (1/2 cup). Set aside to gel.
step 3
Add Buckwheat Flour (1 cup), Chia Seeds (4 Tbsp), Baking Powder (4 tsp), Ground Cinnamon (1 Tbsp), Ground Nutmeg (as needed), and Salt (as needed) in a bowl and mix thoroughly.
step 3 Add Buckwheat Flour (1 cup), Chia Seeds (4 Tbsp), Baking Powder (4 tsp), Ground Cinnamon (1 Tbsp), Ground Nutmeg (as needed), and Salt (as needed) in a bowl and mix thoroughly.
step 4
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.
step 4 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.
step 5
Slowly add dry ingredients to the wet ingredients. When almost combined, fold in Apple (1 tsp) and mix until just incorporated.
step 5 Slowly add dry ingredients to the wet ingredients. When almost combined, fold in Apple (1 tsp) and mix until just incorporated.
step 6
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.
step 6 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.
step 7
Bake for 30 minutes, or until toothpick inserted comes out clean.
step 8
Let sit in the pan to cool for 5 minutes before moving to a cooling rack.
step 8 Let sit in the pan to cool for 5 minutes before moving to a cooling rack.
Tags
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Breakfast
Dairy-Free
American
Gluten-Free
Brunch
Back to School
Snack
Healthy
Shellfish-Free
Vegan
Vegetarian
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