Gluten-Free Buckwheat Flour Apple Muffins

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Last Updated on 12/19/2019

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

• super hearty and filling

• packed with protein and fiber

• easily made to be dairy-free

• perfect for breakfast, a snack or a dessert

• packed with beautiful and fragrant warming spices reminiscent of autumn

• quick and easy to make

• 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

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Gluten-Free Buckwheat Flour Apple Muffins

by Kristen Wood | MOON and spoon and yum Nov-18-2018

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!

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!

Details

Prep time:
0 hrs 10 mins

Cook time:
0 hrs 20 mins

Total time:
0 hrs 30 mins

Yield:
12 standard muffins | Serving size: 2 muffins –

Calories: 338
Fat: 16g

Shop This Recipe:

Arrowhead Mills Flour Buckwheat Organic, 22 oz

Arrowhead Mills

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