Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Buckwheat Apple-Almond Muffins
Recipe

13 INGREDIENTS • 8 STEPS • 40MINS

Buckwheat Apple-Almond Muffins

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!
Add to plan
logo
Buckwheat Apple-Almond Muffins
Save
author_avatar
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
1/4 cup
Ground Golden Flax Seeds
Water
1/2 cup
Water
Chia Seeds
1/4 cup
Chia Seeds
Baking Powder
1 Tbsp
Baking Powder
Ground Cinnamon
1 Tbsp
Ground Cinnamon
Ground Nutmeg
1/2 tsp
Ground Nutmeg
Salt
1/2 tsp
Date Paste
1 1/2 cups
Unsweetened Almond Milk
1/2 cup
Unsweetened Almond Milk
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
Add to plan
logo
Buckwheat Apple-Almond Muffins
Save
author_avatar
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 (1/4 cup) and Water (1/2 cup). Set aside to gel.
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 (1 Tbsp), Ground Cinnamon (1 Tbsp), Ground Nutmeg (1/2 tsp), and Salt (1/2 tsp) in a bowl and mix thoroughly.
step 3 Add Buckwheat Flour (1 cup), Chia Seeds (1/4 cup), Baking Powder (1 Tbsp), Ground Cinnamon (1 Tbsp), Ground Nutmeg (1/2 tsp), and Salt (1/2 tsp) 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
view more tags
Breakfast
Dairy-Free
American
Gluten-Free
Brunch
Snack
Shellfish-Free
Vegan
Vegetarian
0 Saved
top