Cooking Instructions
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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 (1/4 cup) and Water (1/2 cup). Set aside to gel.
Step 3
Add Buckwheat Flour (1 cup), Chia Seeds (1/4 cup), Baking Powder (4 teaspoon), Ground Cinnamon (1 tablespoon), Ground Nutmeg (1/2 teaspoon), and Salt (1/2 teaspoon) in a bowl and mix thoroughly.
Step 4
In a seperate bowl, whisk together Date Paste (1 1/2 cup), Almond Butter (1/2 cup), Vanilla Extract (1 teaspoon), 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 teaspoon) 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 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.
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