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These easy, healthy and delicious Gluten-Free Apple Buckwheat Flour Muffins are full of fiber, protein, the perfect blend of spices and are free from refined sugars making them a great breakfast, snack or dessert!
I’ve been on a bit of a muffin kick lately as my kiddos quite enjoy them as their little handheld afternoon snack . . .
We are also quite fond of the heartiness, earthiness & versatility of buckwheat flour!
I wanted to make apple muffins that were not too sweet and that could be enjoyed as a healthy treat or filling breakfast…but that were still full of flavor! I think I succeeded.
These Gluten-Free Buckwheat Flour Apple Muffins are
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super hearty and filling
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packed with protein and fiber
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easily made to be dairy-free
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perfect for breakfast, a snack or a dessert
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packed with beautiful and fragrant warming spices reminiscent of autumn
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quick and easy to make
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DELICIOUS!
I hope you think so, too! Enjoy. xo.
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest's "tried it" feature, or take a photo, & tag me on Instagram and I'll share it! Thank you so much! <3
Apple Buckwheat Muffins (Gluten-Free)
Ingredients
- 1 3/4 cups buckwheat flour
- 1 cup tapioca flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- `1/2 teaspoon sea salt
- 1/4 teaspoon ground cloves
- 3 large eggs
- 1/2 cup maple syrup
- 1/2 cup plain or vanilla dairy or non-dairy yogurt
- 1/3 cup coconut oil
- 1/3 cup dairy or non-dairy milk
- 2 apples I use Fuji (1 grated, 1 thinly sliced for topping)
- coconut sugar for sprinkling (optional, but delicious)
Instructions
- Preheat oven to 400°F. Grease a muffin tin. Set aside.
- In large mixing bowl combine dry ingredients buckwheat flour through cloves. Stir to combine.
- In another large bowl combine eggs, maple syrup, yogurt, oil and milk. Whisk until smooth.
- Pour wet ingredients into dry ingredients and mix until smoothly combined.
- Fold in one grated apple.
- Spoon your muffin batter into your greased tin, filling each right up to the top.
- Thinly slice an apple and place 2-4 slices on each muffin, pushing them down slightly into the batter.
- Optionally, sprinkle the tops with coconut sugar.
- Bake for 18-20 minutes or until the edges are turning golden and the centers are firm.
- Let cool for at least ten minutes before lifting from the tin.
- Enjoy!
Notes
Nutrition
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Sarah says
Interesting recipe! I substituted honey for maple syrup, homemade plain applesauce for yogurt, and coconut milk for milk to make these dairy free for a friend with allergies. The texture turned out great, not too dry which is easy to mess up on for buckwheat. Flavorwise these are very much not sweet muffins, they almost have more of a cornbread kind of feel to them. I'll probably have them with jam and butter or as a side to a meal with gravy. Nice to see a easy dairy free gluten free recipe!
Leeanna says
Hello....can I replace the Tapioca Flour...with something else?...thanks!
Kristen Wood says
Yes! You can use corn starch, arrowroot starch, potato starch or white rice flour. I hope this helps!
Jen says
Hi, these look great. I don't suppose there is any way of avoiding yogurt of any kind in this recipe? I think I've gone into the realms of dreams, but hey; if you don't ask, you don't know!
PS: I've only just found your website, but it looks amazing. So many delicious looking recipes, without relying heavily on almond flour. Thanks!
Kristen Wood says
Thank you so much! In this particular recipe, I believe using applesauce or coconut cream would work as a suitable replacement! If you try it, I would love to hear about it! Thank you again for the kind words. 🙂