Buckwheat Apple-Almond Muffins

13 INGREDIENTS • 8 STEPS • 40MINS

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!
Love This Recipe?
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_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.

40MINS

Total Time

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
1 1/3 Tbsp
Baking Powder
Ground Cinnamon
1 Tbsp
Ground Cinnamon
Ground Nutmeg
1/2 tsp
Ground Nutmeg
Salt
1/2 tsp
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 Apples, cored, peeled, diced

Nutrition Per Serving

VIEW ALL
Calories
261
Fat
9.9 g
Protein
5.9 g
Carbs
42.6 g
Love This Recipe?
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 Instructions

Hide 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 (1 1/3 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 (4 Tbsp), Baking Powder (1 1/3 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

Breakfast
Dairy-Free
American
Gluten-Free
Brunch
Back to School
Snack
Healthy
Shellfish-Free
Vegan
Vegetarian
top